Meat By-Product Utilization
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (10 April 2023) | Viewed by 20360
Special Issue Editor
Interests: processing of meat-products; biotechnological processing of collagen poultry by-products; preparation of gelatins and hydrolysates; food and cosmetics applications of gelatins and hydrolysates; collagen-based edible packaging materials; processing of animal by-product fats; processing of collagen and keratin by-products; processing of solid and liquid tannery waste
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
A great emphasis is placed on the maximum promotion of waste reduction and utilization of raw materials in various industries. This is particularly true for the meat-processing industry, which produces large amounts of by-products such as blood, bones, meat cuttings, skins/hides, adipose tissues, horns, hooves, feet, skulls and intestines. The amount of by-products produced during the processing of animals into meat may vary depending on whether the by-products are subsequently used (e.g., in the food, feed or technical fields). Their mass represents approximately one-third of the live weight of the animals, but in some cases it can be up to 50%. The global production of food by-products (from meat production itself and subsequently from poultry, cattle and pig products processing) is estimated at around 100 million tons per year. In the European Union, the meat-processing industry generates approximately 17 million tons of by-products; for fish production, it equals to 5 million tons of waste. Depending on processability, animal by-products are usually divided into two groups. The primary one includes mainly parts of the bodies from the slaughter of cattle and pigs, poultry, and processing of fish and shellfish. The secondary one originates in various processing sectors of the food industry (e.g., in the production of edible collagen packaging, in the production of gelatins and glues, in the processing of eggs and milk, in the production of feed, in tanneries during the processing of hides (skins) into leather or in the production of biomedical materials). Waste by-products have significant potential as they are rich in proteins, especially collagen, which can be processed into collagen products with further industrial applications. By-products may be also used as raw materials in the production of biomolecules such as protein hydrolysates with bioactive properties. Fat can be processed into soaps or biodiesel, utilized as a cosmetic ingredient, for lubrication purposes etc.
This Special Issue aims to publish works on any kinds of processing and utilization of various solid and liquid meat by-products by both traditional (physical, chemical) methods of processing and novel technologies (biotechnology). The characterization of products prepared from meat by-products is welcomed. Contributions including applications of prepared products in food, cosmetics, pharmacy, medicine and other areas of our lives are suitable for this Special Issue as well.
Prof. Dr. Pavel Mokrejs
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- meat by-products
- proteins
- fat
- processing
- application
- food
- pharmacy
- medicine
- cosmetics
- solid and liquid
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.
Further information on MDPI's Special Issue policies can be found here.