Abstract
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. Efficient solutions are very important for sustainability and innovative developments create high added-value from meat by-products with the least environmental impact, handling and disposal costs, in its transition to bioeconomy. Some proteins have relevant technological uses for gelation, foaming and emulsification while protein hydrolyzates may contribute to a better digestibility and palatability. Protein hydrolysis generate added-value products such as bioactive peptides with relevant physiological effects of interest for applications in the food, pet food, pharmaceutical and cosmetics industry. Inedible fats are increasingly used as raw material for the generation of biodiesel. Other applications are focused on the development of new biodegradable plastics that can constitute an alternative to petroleum-based plastics. This manuscript presents the latest developments for adding value to meat by- and co-products and discusses opportunities for making meat production and processing more sustainable.
Highlights
The meat industry generates large volumes of by- and co-products like blood, bones, skin, trimmings, organs, viscera, horns, hoofs, feet, and skull among others during slaughtering and meat processing and must be treated and disposed ecologically
Near 330 million animals are slaughtered in the European Union every year resulting in the generation of more than 18 million tons of meat by-products (EFPRA, 2020a) that need to be managed in order to get better sustainability
Skin can be consumed as fried skin tapas, fat can be used for cooking, bones can be boiled to obtain nutritional and tasty broths and ham trimmings can be consumed as snacks (Gallego, Mora, Hayes, Reig, & Toldra, 2019; Toldraet al., 2016)
Summary
The meat industry generates large volumes of by- and co-products like blood, bones, skin, trimmings, organs, viscera, horns, hoofs, feet, and skull among others during slaughtering and meat processing and must be treated and disposed ecologically. In the United States, the Food and Drug Administration (FDA, 2004) provided rules for pre venting the bovine spongiform encephalopathy (BSE), including a pro hibition of specified risk material consisting of high-risk, cattle-derived materials that can carry the BSE agent According to their risk to human or animal health, non-edible animal by-products were structured into 3 categories in the European Union (EC, 2009). Blood from non-diseased ruminants obtained in slaughterhouses falls within this 3rd category These Regulations implied an increased disposal costs of by-products and the need for searching applications in different fields like feeds and pet foods, energy, fertilizers, chemicals and pharmaceuticals, trying to give them added-value and compensate such costs (Toldra, Mora, & Reig, 2016). This manuscript reviews the latest developments in adding value to meat by-products and co-products and discussing opportunities for making meat production more sustainable
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