Protein Recovery from Meat and Its Co-products: Research Update
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (20 October 2022) | Viewed by 3666
Special Issue Editors
Interests: meat quality; emerging protein sources; novel processing technologies; meat co-products revalorization; clean-label ingredients
Interests: food protein; food colloid; food non-thermal processing; alternative protein; meat science; meat products processing
Special Issue Information
Dear colleagues,
The global demand for protein is expected to double by the year 2050, due to the rapid growth of the world’s population and urbanization. There is currently a paradigmatic shift in the food industry toward the improved utilization of existing protein sources, along with the development of sustainable food production. Despite recent and promising advances in alternative protein sources, animal protein still holds a key role in the supply of this essential nutrient. From the sustainability as well as the protein quality points of view, it makes sense to explore the already available sources of high-quality protein; for instance, co-products from fresh meat and processed meat, which are not utilized to their fullest potential. In this regard, a trend towards recovering proteins from these low-added-value co-products, aiming to meet the needs of the global population, industry profit, and planet sustainability, is on the rise. It is thus urgent to edit a Special Issue on this area, serving as a platform to disseminate the most recent progress and fill the knowledge gap. This Special Issue will focus on the recovery and valorization of proteins or protein hydrolyzates from meat and its co-products for advanced applications as food ingredients, nutritional co-products, bioactive compounds, pet food and animal feed, bioplastics, etc.
Dr. Carlos Álvarez García
Dr. Xing Chen
Guest Editors
Manuscript Submission Information
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Keywords
- meat by-products
- meat processing chain
- valorization
- sustainability
- protein
- functional ingredients
- protein hydrolysates
- peptides
- bioactivity
- circular economy
