1. Meat Industry Protein By-Products: Sources and Characteristics
- Author
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Casparus Johan R. Verbeek and Talia Hicks
- Subjects
Meal ,Meat packing industry ,business.industry ,Animal feed ,High protein ,food and beverages ,Biology ,Rendering (animal products) ,Fish meal ,Feather ,visual_art ,visual_art.visual_art_medium ,Protein meal ,Food science ,business - Abstract
Global consumption of meat products established an enormous and constantly growing industry. By-products generated from this industry have a high biological oxygen demand, and if they are not treated properly, then they can have serious implications for the environment. Meat products, such as fish, chicken, beef, sheep, and pork all result in similar waste products. These include carcasses, intestines, feathers, fish bones and scales, as well as blood. Although these can be seen as waste from the meat producer, they become much more valuable after rendering. A variety of products exist, such as gelatin from hooves, meat-and-bone meal from carcasses and intestines as well blood, feather, and fish meal. These are mainly used as animal feed supplements because of their high protein content, but the nutritional properties vary dramatically, and in some cases, further processing is required. In this chapter the sources and properties of animal-based proteins are discussed of their biological composition as well as their physicochemical properties.
- Published
- 2016
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