USE OF PROCESSING BY-PRODUCTS OF MEAT INDUSTRY IN HUMAN NUTRITION

Authors

  • Djéssica Tatiane Raspe Universidade Estadual de Maringá
  • Murilo Augusto Tagiariolli

Keywords:

Animal slaughter, Blood, By-products, Meat Industry

Abstract

One of the recent challenges of Food Technology, due to the increasing scarcity of food, is the efficient use of the raw material, mainly meat and its by-products, avoiding waste and obtaining maximum use of existing nutritional resources. Edible by-product of the meat industry is any edible part of economic value, less the clean carcass, derived from the slaughter of cut animals. Blood is not considered a by-product, but has shown use in several areas, including in the food sector. Their recovery from the animals is approximately 3.0 to 4.0%, with relevant importance both in public and economic health, However, its use in the processing of meat products can mean a final product of dark color and little palatability. The objective of this work was to search for information about the byproducts of animal slaughter, emphasizing the destinations proposed and reported mainly to the blood of animals when applied to food.

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Author Biography

Djéssica Tatiane Raspe, Universidade Estadual de Maringá

Tecnóloga em Alimentos (2012) e Mestre em Bioenergia pela Universidade Estadual de Maringá (2014). Vinculada à mesma Universidade, atualmente é discente do curso de doutorado pelo Programa de Pós-Graduação em Ciência de Alimentos (2019).

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Published

31-03-2020

How to Cite

Raspe, D. T., & Tagiariolli, M. A. (2020). USE OF PROCESSING BY-PRODUCTS OF MEAT INDUSTRY IN HUMAN NUTRITION. Uningá Review, 35, eRUR3483. Retrieved from https://revista.uninga.br/uningareviews/article/view/3483

Issue

Vol. 35 (2020)

Section

Environment and Agricultural Sciences

License

I declare/we declare that the text submitted here is original, of my own authorship and does not infringe any type of third party rights. The content is my/our sole responsibility. Possible research involving animals and/or human beings is in accordance with Resolution 196/96 of the National Health Council and its complements. I declare that I am/we are in possession of the written consent of patients and that the research and its procedures were timely and adequately approved by the Ethics Committee of the institution of origin. We further declare that all institutional affiliations and all sources of financial support for the work are duly informed. I certify that there is no commercial or associative interest that represents a conflict of interest related to the submitted work. If there is commercial interest, in addition to the technical and academic ones, in the publication of the article, the information will be reported during the text.

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