PERSPECTIVE WAYS THE USE OF BY-PRODUCTSJournal: 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;
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.
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