Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
Meat Sci. 2018 Oct;144:62-73. doi: 10.1016/j.meatsci.2018.06.019. Epub 2018 Jun 19.
Meat co-products are the non-meat components arising from meat processing/fabrication and are generated in large quantities on a daily basis. Co-products are considered as low added-value products, and in general it is difficult for industries to divert efforts into increasing their value. While many of these products can be edible those not used for human consumption or pet food is usually processed to be used as animal feed, fertilizer or fuel. However, to a large extent meat co-products are an excellent source of high nutritive value protein, minerals and vitamins and hence may be better diverted to contribute to alleviate the increasing global demand for protein. In this review the current uses, legislation and potential techniques for meat co-products processing are reviewed with the aim of showing a route to improve meat industry sustainability, profitability and better usage of available resources.
肉类副产品是指在肉类加工/制造过程中产生的非肉类成分，每天都会大量产生。副产品被认为是低附加值产品，一般来说，工业界很难投入精力来提高其价值。虽然许多这些产品是可食用的，但那些不能用于人类消费或宠物食品的产品通常会被加工成动物饲料、肥料或燃料。然而，在很大程度上，肉类副产品是高营养价值蛋白质、矿物质和维生素的极好来源，因此，将其更好地用于缓解全球对蛋白质需求的不断增长可能更为合适。本综述回顾了肉类副产品加工的当前用途、法规和潜在技术，旨在展示一种提高肉类行业可持续性、盈利能力和更好利用现有资源的途径。
