Enzymatic Hydrolysis of Meat Waste for a Circular Economy

Abstract

This work demonstrates the possibility of implementing a technology that allows profitable value to be drawn from the meat waste from retail stores. Protein hydrolysate, collagen and fatty acids were recovered from meat waste through enzymatic hydrolysis using a mixture of enzymes: a protease (Alcalase) and a lipase (Resinase). Enzymatic hydrolysis was studied by response surface methodology (RMS). Four independent variables were used to study the response variables. The analysis showed that all factors including protease/proteinic substrate ratio, lipase/lipidic substrate ratio, pH and temperature had a significant effect on responses of recovery of a protein hydrolysate, collagen, and fatty acids. From RSM-generated models, different optimum conditions were obtained depending on the product to be recovered. The economic study showed that operating profit depends on the operating conditions but that, in suitable conditions, it is four or more times higher than that obtained in the transformation of meat waste into meal for animal feed (the current destination of the meat waste that does not go to landfill). Consequently, the enzymatic treatment proposed for meat waste in this work is highly recommendable to maintain a circular economy for this biodegradable waste.