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dc.contributor.author | Toldrá Vilardell, Fidel | es_ES |
dc.contributor.author | Aristoy, M.-Concepción | es_ES |
dc.contributor.author | Mora, Leticia | es_ES |
dc.contributor.author | Reig Riera, Mª Milagro | es_ES |
dc.date.accessioned | 2016-09-27T09:07:14Z | |
dc.date.available | 2016-09-27T09:07:14Z | |
dc.date.issued | 2012-11 | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | http://hdl.handle.net/10251/70465 | |
dc.description.abstract | [EN] While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible meat by-products depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and internal organs of harvested animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Industry is using science and innovation to add value to animal by-products far beyond its usual profitability. Regardless of the final product's destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional properties, to search for key active molecules in nutrition like bioactive peptides, food safety (antimicrobial peptides), medicine, cosmetics or other fields, to develop new technological applications and to continue innovation towards advanced value-addition of meat by-products. © 2012 Elsevier Ltd. | es_ES |
dc.description.sponsorship | Grant from Vaquero Foundation for R + D on Pork Meat (Madrid, Spain), grant AGL2010-16305 from the Spanish Ministry of Science and Innovation and FEDER funds are acknowledged. Work was prepared within the Unidad Asociada IAD (UPV)-IATA (CSIC) framework. | |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Meat Science | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Animal by-products | es_ES |
dc.subject | Antimicrobial peptides | es_ES |
dc.subject | Bioactive peptides | es_ES |
dc.subject | Functional substances | es_ES |
dc.subject | Hydrolyzed proteins | es_ES |
dc.subject | Meat by-products | es_ES |
dc.subject | Value-added | es_ES |
dc.subject | Fertilizer | es_ES |
dc.subject | Peptide | es_ES |
dc.subject | Animal | es_ES |
dc.subject | Animal food | es_ES |
dc.subject | Animal structures | es_ES |
dc.subject | Diet | es_ES |
dc.subject | Food industry | es_ES |
dc.subject | Human | es_ES |
dc.subject | Industry | es_ES |
dc.subject | Meat | es_ES |
dc.subject | Review | es_ES |
dc.subject | Technology | es_ES |
dc.subject | Animal Feed | es_ES |
dc.subject | Animals | es_ES |
dc.subject | Fertilizers | es_ES |
dc.subject | Humans | es_ES |
dc.subject | Meat Products | es_ES |
dc.subject | Peptides | es_ES |
dc.subject | Antimicrobial peptide | es_ES |
dc.subject | Innovation | es_ES |
dc.subject | Meats | es_ES |
dc.subject | Nutrition | es_ES |
dc.subject | Profitability | es_ES |
dc.subject | Tissue | es_ES |
dc.subject | Byproducts | es_ES |
dc.subject | Animalia | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Innovations in value-addition of edible meat by-products | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.meatsci.2012.04.004 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//AGL2010-16305/ES/ESTUDIO DE LOS PEPTIDOS BIOACTIVOS DEL JAMON CURADO/ | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | es_ES |
dc.description.bibliographicCitation | Toldrá Vilardell, F.; Aristoy, M.; Mora, L.; Reig Riera, MM. (2012). Innovations in value-addition of edible meat by-products. Meat Science. 92(3):290-296. https://doi.org/10.1016/j.meatsci.2012.04.004 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.meatsci.2012.04.004 | es_ES |
dc.description.upvformatpinicio | 290 | es_ES |
dc.description.upvformatpfin | 296 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 92 | es_ES |
dc.description.issue | 3 | es_ES |
dc.relation.senia | 231965 | es_ES |
dc.identifier.pmid | 22560456 | |
dc.contributor.funder | Ministerio de Ciencia e Innovación |