Journal
MEAT SCIENCE
Volume 132, Issue -, Pages 90-98Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2017.04.243
Keywords
Meat co-products; Bioactive; Protein; Consumers; Legislation; Offal; Valorisation; By-products
Categories
Funding
- Irish Department of Agriculture, Food and the Marine (DAFM) - Irish Government under the National Development Plan [11/F/043]
- Food Institutional Research Measure (FIRM) - Irish Government under the National Development Plan
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Opportunities for exploiting the inherent value of protein-rich meat processing co-products, in the context of increased global demand for protein and for sustainable processing systems, are discussed. While direct consumption maybe the most profitable route for some, this approach is influenced greatly by local and cultural traditions. A more profitable and sustainable approach may be found in recognizing this readily available and under-utilised resource can provide high value components, such as proteins, with targeted high value functionality of relevance to a variety of sectors. Applications in food & beverages, petfood biomedical and nutrition arenas are discussed. Utilization of the raw material in its entirety is a necessary underlying principle in this approach to help maintain minimum waste generation. Understanding consumer attitudes to these products, in particular when used in food or beverage systems, is critical in optimizing commercialization strategies.
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