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Management of meat by- and co- products for an improved meat processing sustainability

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Management of meat by- and co- products for an improved meat processing sustainability

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Toldrá Vilardell, F.; Reig Riera, MM.; Mora Soler, L. (2021). Management of meat by- and co- products for an improved meat processing sustainability. Meat Science. 181:1-9. https://doi.org/10.1016/j.meatsci.2021.108608

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/182119

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Title: Management of meat by- and co- products for an improved meat processing sustainability
Author: Toldrá Vilardell, Fidel Reig Riera, Mª Milagro Mora Soler, Leticia
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Large amounts of meat by- and co-products are generated during slaughtering and meat processing, and require rational management of these products for an ecological disposal. Efficient solutions are very important for ...[+]
Subjects: Meat by-products , Meat co-products , Meat waste , Skin , Bones , Offal , Blood , Fat , Hydrolyzed proteins , Collagen , Gelatin
Copyrigths: Reconocimiento (by)
Source:
Meat Science. (issn: 0309-1740 )
DOI: 10.1016/j.meatsci.2021.108608
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.meatsci.2021.108608
Project ID:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-89381-R/ES/SABOR DEL JAMON CURADO: GENERACION DE DI Y TRIPEPTIDOS DURANTE EL PROCESO, SU CONTRIBUCION AL SABOR Y POSIBLES EFECTOS DE SU OXIDACION/
Thanks:
Grant from AGL2017-89831-R from the Spanish Ministry of Economy, Industry and Competitivity and FEDER funds. The Ramon y Cajal postdoctoral contract to LM is also acknowledged.
Type: Artículo

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