Year: 2023
Type: dissertation
Abstract: The purpose of this research was to summarise existing scientific literature on waste \nand by-products from the meat industry and suggest how the meat industry can use \nit in order to reduce environmental damage, increase food availability and \ncontribute to the achievement of the Sustainable Development Goals. The report is \na literature study were several databases were used. \nIn 2018, 340 millions tons of meat were produced and 23% were wasted in Europe \nthroughout the different steps along the production line of food, which includes \nfrom field to fork. 64% of all waste occurred at the consumption stage, 19% - at the \nmanufacturing stage, 11% - in primary production and post-harvest and 5% - at the \ndistribution stage. There are many reasons that waste occur and the reason differs \ndepending on the stage. \nMeat production and consumption have increased in recent years. A reduction of \nmeat waste in the meat industry leads to economical growth and better environment \nbecause it reduces the release of greenhouse gases such as CO2, methane and meat \nby-products with high pollutant characteristics. \nMeat waste and by-products include trimmings, cuttings, bones, collagen, \ncarcasses, skins, fatty tissues, hoofs, internal organs and blood. All of these are rich \nsource of proteins, bioactive compounds, essential amino acids, vitamins and \nminerals. Therefore they have a potential to be further used. \nBioactive peptides often have health-promoting effects such as antioxidant, antihypertensive, anti-inflammatory, antimicrobial and antitumor activities when \ningested or absorbed. Bioactive peptides can help to prevent many diseases such as \ncancer, diabetes and cardiovascular disease which are among the most common \ndiseases at the moment. \nWaste and by-products can be used in many ways. Some of them are already \nbeing used, for example, trimmings in hotdog production, but others are not. \nEnzymatic hydrolysis can be used to generate hydrolyzates and certain bioactive \npeptides from larger proteins, and the hydrolyzates can be used as dietary \nsupplements or can be incorporated to increase the protein content of food. \nBioactive peptides can be isolated from the hydrolyzates and used as functional \nfood components, dietary supplements or medicines. However, more research is \nneeded.
Author: Glimåker, Anton
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W6987431669