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Foods
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Meat By-Product Utilization
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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 20637

Special Issue Editor

Prof. Dr. Pavel Mokrejs

E-Mail Website
Guest Editor
Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
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

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Published Papers (4 papers)

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Research

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18 pages, 2033 KiB  
Article
Preparation of Gelatin from Broiler Chicken Stomach Collagen
by Aneta Prokopová, Robert Gál, Pavel Mokrejš and Jana Pavlačková
Foods 2023, 12(1), 127; https://doi.org/10.3390/foods12010127 - 27 Dec 2022
Cited by 10 | Viewed by 4829
Abstract
With the increasing consumption of poultry meat around the world, the use of chicken stomachs as a source of collagen is being offered. The objective of this study was to extract gelatin from the stomachs of broiler chickens and to estimate their gel [...] Read more.
With the increasing consumption of poultry meat around the world, the use of chicken stomachs as a source of collagen is being offered. The objective of this study was to extract gelatin from the stomachs of broiler chickens and to estimate their gel strength, ash content, viscosity, gelling point, melting point, clarity and digestibility. An innovative biotechnological method based on the conditioning of collagen with a microbial endoproteinase (Protamex®) and hot-water extraction was used to control the chemical and thermal denaturation process of collagen to prepare gelatin. The experiments were planned using a Taguchi design, 2 factors at 3 levels; factor A for the amount of proteolytic enzyme (0.10, 0.15 and 0.20%) and factor B for the extraction temperature (55.0, 62.5 and 70.0 °C). Data were statistically processed and analyzed at a significance level of 95%. The gelatin yield averaged 65 ± 8%; the gel strength ranged from 25 ± 1 to 439 ± 6 Bloom, the viscosity from 1.0 ± 0.4 to 3.40 ± 0.03 mPa·s, gelling point from 14.0 ± 2.0 to 22.0 ± 2.0 °C, melting point from 28.0 ± 1.0 to 37.0 ± 1.0 °C. The digestibility of gelatin was 100.0% in all samples; the ash content was very low (0.44 ± 0.02–0.81 ± 0.02%). The optimal conditions for the enzymatic treatment of collagen from chicken stomachs were achieved at a higher temperature (70.0 °C) and a lower amount of enzyme (0.10–0.15%). Conditioning chicken collagen with a microbial endoproteinase is an economically and environmentally friendly processing method, an alternative to the usual acid- or alkaline-based treatment that is used industrially. The extracted products can be used for food and pharmaceutical applications. Full article
(This article belongs to the Special Issue Meat By-Product Utilization)
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11 pages, 1705 KiB  
Article
Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps
by Hataitip Nimitkeatkai, Kannika Pasada and Amnat Jarerat
Foods 2022, 11(7), 1034; https://doi.org/10.3390/foods11071034 - 2 Apr 2022
Cited by 12 | Viewed by 5384
Abstract
The global demand for healthy snacks with high protein content is growing annually. Meat scraps generated after meat cutting in the slaughtering process are considered a valuable protein product. The aim of this research was to formulate the meat-based snacks obtained from beef [...] Read more.
The global demand for healthy snacks with high protein content is growing annually. Meat scraps generated after meat cutting in the slaughtering process are considered a valuable protein product. The aim of this research was to formulate the meat-based snacks obtained from beef scraps by baking at 150 °C for 20 min. The physicochemical properties, texture and sensory profiles of the beef snacks were investigated. Among tapioca starch, modified starch and wheat flour, the texture profiles and scanning electron microscopy (SEM) revealed that wheat flour contributed to a firm texture of the products, resulting in significantly (p < 0.05) higher sensory scores for texture. The overall acceptability based on physicochemical and sensory attributes of wheat flour were significantly (p < 0.05) higher than tapioca starch and modified starch. The results showed that the relatively low content of wheat flour at 0.625% (w/w) was of sufficient proportion to provide proper physicochemical properties and texture attributes to beef snacks. In addition, the results also indicated that the desirable properties of the obtained meat-based snacks were influenced by the type and content of starch and/or flour used. This study reveals the benefits of meat scraps as a potential protein-rich source and further applications in other meat-based snacks. Full article
(This article belongs to the Special Issue Meat By-Product Utilization)
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13 pages, 5478 KiB  
Article
Antifreeze Peptides Preparation from Tilapia Skin and Evaluation of Its Cryoprotective Effect on Lacticaseibacillus rhamnosus
by Yan Zeng, Weinan Li, Yu Liu and Wei Jiang
Foods 2022, 11(6), 857; https://doi.org/10.3390/foods11060857 - 17 Mar 2022
Cited by 12 | Viewed by 2816
Abstract
Antifreeze peptides can protect cell membranes and maintain the cell viability of probiotics under cold stress. Given this, antifreeze peptides were prepared from tilapia processing byproducts of tilapia skin by enzymolysis using the response surface methodology (RSM) method. The cryoprotective effects on Lacticaseibacillus [...] Read more.
Antifreeze peptides can protect cell membranes and maintain the cell viability of probiotics under cold stress. Given this, antifreeze peptides were prepared from tilapia processing byproducts of tilapia skin by enzymolysis using the response surface methodology (RSM) method. The cryoprotective effects on Lacticaseibacillus rhamnosus ATCC7469 were investigated. Trypsin was selected as the protease for tilapia skin hydrolysis. The optimal hydrolysis conditions consisted of the amount of enzyme (2200 U/g), solid–liquid ratio (1:10, w/v), reaction temperature (49 °C), and reaction time (6.8 h), and the relative survival rate of L. rhamnosus reached 98.32%. Molecular weight (Mw) distribution and peptide sequences of the antifreeze peptides prepared from tilapia skin (APT) under the optimal conditions were analyzed. APT significantly reduced the leakage of extracellular proteins and protected β-galactosidase and lactate dehydrogenase activities of L. rhamnosus. Compared with the saline group, scanning electron microscopy (SEM) observation showed that cells had a more normal, smooth, and entire surface under the protection of APT. These findings indicate that APT can be a new cryoprotectant in preserving probiotics. Full article
(This article belongs to the Special Issue Meat By-Product Utilization)
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Review

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16 pages, 1215 KiB  
Review
Gelatin and Chitosan as Meat By-Products and Their Recent Applications
by M. Abd Elgadir and Abdalbasit Adam Mariod
Foods 2023, 12(1), 60; https://doi.org/10.3390/foods12010060 - 22 Dec 2022
Cited by 14 | Viewed by 5559
Abstract
Meat by-products such as bones, skin, horns, hooves, feet, skull, etc., are produced from slaughtered mammals. Innovative solutions are very important to achieving sustainability and obtaining the added value of meat by-products with the least impact on the environment. Gelatin, which is obtained [...] Read more.
Meat by-products such as bones, skin, horns, hooves, feet, skull, etc., are produced from slaughtered mammals. Innovative solutions are very important to achieving sustainability and obtaining the added value of meat by-products with the least impact on the environment. Gelatin, which is obtained from products high in collagen, such as dried skin and bones, is used in food processing, and pharmaceuticals. Chitosan is derived from chitin and is well recognized as an edible polymer. It is a natural product that is non-toxic and environmentally friendly. Recently, chitosan has attracted researchers’ interests due to its biological activities, including antimicrobial, antitumor, and antioxidant properties. In this review, article, we highlighted the recent available information on the application of gelatin and chitosan as antioxidants, antimicrobials, food edible coating, enzyme immobilization, biologically active compound encapsulation, water treatment, and cancer diagnosis. Full article
(This article belongs to the Special Issue Meat By-Product Utilization)
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