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    Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains

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    Meat Science Alternative uses ...
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    Author
    Mullen, Anne Maria cc
    Álvarez García, Carlos cc
    Zeugolis, Dimitrios
    Henchion, Maeve cc
    O'Neill, Eileen
    Drummond, Liana
    Keyword
    meat co-products
    bioactive
    protein
    consumer
    legislation
    offal
    by-product
    valorisation
    Date
    03/05/2017
    
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    URI
    http://hdl.handle.net/11019/1135
    Citation
    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.
    Funder
    Department of Agriculture, Food and the Marine, Ireland
    Grant Number
    11/F/043
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.1016/j.meatsci.2017.04.243
    Scopus Count
    Collections
    Food Marketing & Agri-Innovation
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Quality & Sensory Science

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