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Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains
Mullen, Anne Maria Álvarez García, Carlos Zeugolis, Dimitrios Henchion, Maeve O'Neill, Eileen Drummond, Liana
Mullen, Anne Maria
Álvarez García, Carlos
Zeugolis, Dimitrios
Henchion, Maeve
O'Neill, Eileen
Drummond, Liana
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03/05/2017
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Mullen, A. M., Álvarez, C., Zeugolis, D. I., Henchion, M., O'Neill, E., & Drummond, L. (2017). Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains. Meat Science, Available online 3 May 2017. DOI: 10.1016/j.meatsci.2017.04.243
Abstract
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.