Sanchez-Torres, E.A.; Abril-Gisbert, Blanca; Benedito Fort, José Javier; Bon Corbín, José; Toldrà, M.; Parés, D.; Garcia-Perez, J.V.(Elsevier, 2022-05)
[EN] Nowadays, there is increasing interest in developing strategies for the efficient and sustainable use of animal byproducts, such as pork liver. In order to stabilize the product, a prior dehydration stage may be ...
Mora, Leticia; Reig Riera, Mª Milagro; Toldra, Fidel(Elsevier, 2014-11)
There is a large generation of meat by-products, not only from slaughtering but also in the meat industry from trimming and deboning during further processing. This results in extraordinary volumes of by-products that are ...
[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 ...
[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 ...
[EN] Meat industry generates large volumes of by-products like blood, bones, meat trimmings, skin, fatty tissues, horns, hoofs, feet, skull and viscera among others that are costly to be treated and disposed ecologically. ...