Archive | 2019
Proteins Recovery From Meat Processing Coproducts
Abstract
Abstract Meat processing coproducts are a rich source of proteins, many possessing high nutritional value as well as technofunctional and bioactive properties of interest. Large volumes are generated per slaughtered animal, the majority directed to uses other than human consumption. This chapter reviews and discusses the current state of the art of the different technologies that can be applied to recover proteins from these coproducts, as well as from other secondary processing streams from meat processing, for potential food applications. The increasing demand for protein coupled with calls for better use of natural resources have renewed interest on the recovery of value from coproducts and secondary food production streams, providing an opportunity for the meat processing industry to fully explore the potential of these rich materials.