PERSPECTIVE WAYS THE USE OF BY-PRODUCTS
Journal: Theory and practice of meat processing (Vol.3, No. 3)Publication Date: 2018-09-30
Authors : Viktoriya V. Nasonova;
Page : 64-73
Keywords : by-products; EBPs; tongue; liver; nutritional value; heat treatment;
Abstract
The article describes rationale for using by-products as a source of high-value protein and a number of macro- and micronutrients. The main directions of using the different types of by-products are discussed. Classifications of by-products in different countries are given. The influence of antemortem factors on the quality of by-products is shown. Simultaneously, the ways of optimal by-product utilization are considered depending on their type.
Other Latest Articles
- TYPES OF REFERENCES REGULATED IN THE MEMBER STATES
- COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME
- LEGAL ASPECTS REGARDING EUROPEAN CIVIL STATES
- CORRELATION OF SUSTAINABLE DEVELOPMENT AND FOOD SAFETY INDICATORS
- METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS
Last modified: 2019-02-04 01:00:43