[HTML][HTML] Management of meat by-and co-products for an improved meat processing sustainability
Large amounts of meat by-and co-products are generated during slaughtering and meat
processing, and require rational management of these products for an ecological disposal …
processing, and require rational management of these products for an ecological disposal …
Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges
C Anzani, F Boukid, L Drummond, AM Mullen… - Food Research …, 2020 - Elsevier
An exponential growth in the global demand for high quality proteins over the next 20 years
is expected, mainly due to global population growth and the increasing awareness toward …
is expected, mainly due to global population growth and the increasing awareness toward …
Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction
K Arihara, I Yokoyama, M Ohata - Meat Science, 2021 - Elsevier
Bioactive peptides are released from meat proteins by enzymatic hydrolysis (ie,
gastrointestinal digestion, aging/storage, fermentation, and protease treatment). Such …
gastrointestinal digestion, aging/storage, fermentation, and protease treatment). Such …
Effect of lyophilization process on nutritional value of meat by-products
I Juknienė, G Zaborskienė, A Jankauskienė… - Applied Sciences, 2022 - mdpi.com
The meat industry generates large amounts of by-products, and their mass represents
approximately one-third of the live weight of animals. Most by-products are disposed of and …
approximately one-third of the live weight of animals. Most by-products are disposed of and …
[HTML][HTML] Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates
G Carrera-Alvarado, F Toldrá, L Mora - Food Research International, 2024 - Elsevier
This study reports the effect of thermal pretreatment and the use of different commercial
proteolytic enzymes (Protamex, Flavourzyme, Protana prime, and Alcalase) on the free …
proteolytic enzymes (Protamex, Flavourzyme, Protana prime, and Alcalase) on the free …
Generation of bioactivities from proteins of animal sources by enzymatic hydrolysis and the Maillard reaction
K Arihara, I Yokoyama, M Ohata - Biologically Active Peptides, 2021 - Elsevier
Bioactive peptides generated from animal sources, such as dairy, meat, fish, and their by-
products, are promising food ingredients for developing functional foods. The Maillard …
products, are promising food ingredients for developing functional foods. The Maillard …
Management of meat by-and co-products for an improved meat processing sustainability
F Toldrá Vilardell, M Reig, L Mora - 2025 - digital.csic.es
Large amounts of meat by-and co-products are generated during slaughtering and meat
processing, and require rational management of these products for an ecological disposal …
processing, and require rational management of these products for an ecological disposal …
Animaly by-products as component of commercially produced pet food.
Animal by-products are produces after slaughter and meat processing and average
proprotion in cattle live weight is about 45% for cattle, 50% for sheep and goat, 40% for …
proprotion in cattle live weight is about 45% for cattle, 50% for sheep and goat, 40% for …