Skip to main content
SpringerLink
Log in

Meat By-Products

  • Chapter
  • First Online:
Book cover Red Meat Science and Production

  • 457 Accesses

Abstract

Red meat is produced from animal tissues, some of which have less value than others. Often, the financial success of the enterprise of producing red meat is entailed more in the sale of the less desirable tissues than the sale of the premium cuts. This text has been mostly concerned with the disposition of the premium cuts, especially the “middle meats.” This chapter focuses on the economically important “other products” that have value in some markets. This chapter presents a review of the scientific literature concerned with adding value to the production stream by consideration of the potential uses of meat by-products.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 169.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 219.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Adewale, P., M.J. Dumont, and M. Ngadi. 2016. Enzyme-catalyzed synthesis and kinetics of ultrasonic assisted methanolysis of waste lard for biodiesel production. Chemical Engineering Journal 284: 158–165.

    Article  CAS  Google Scholar 

  • Adje, E.Y., R. Balti, M. Kouach, P. Dhulster, and D. Guillochon. 2011a. Obtaining antimicrobial peptides by controlled peptic hydrolysis of bovine hemoglobin. International Journal of Biological Macromolecules 49: 143–153.

    Article  CAS  Google Scholar 

  • Adje, E.Y., R. Balti, M. Kouach, D. Guillochon, and N. Nedjar-Arroume. 2011b. α 67–106 of bovine hemoglobin: A new family of antimicrobial and angiotensin I-converting enzyme inhibitory peptides. European Food Research and Technology 232: 637–646.

    Article  CAS  Google Scholar 

  • Alexis, A., and J. Robert. 2004. Animal byproduct conversion system and method. US patent 7,000,333.

    Google Scholar 

  • Aristoy, M.C., and F. Toldrá. 2011. Essential amino acids. In Handbook of analysis of edible animal by-products, ed. L.M.L. Nollet and F. Toldrá, 123–135. Boca Raton: CRC Press.

    Chapter  Google Scholar 

  • Bah, C.S.F., A. El-Din, A. Bekhit, A. Carne, and M.A. McConnell. 2016. Composition and biological activities of slaughterhouse blood from red deer, sheep, pig and cattle. Journal of the Science of Food and Agriculture 96: 79–89.

    Article  CAS  Google Scholar 

  • Baladincz, P., and J. Hancsók. 2015. Fuel from waste animal fats. Chemical Engineering Journal 282: 152–160.

    Article  CAS  Google Scholar 

  • Banković-Ilić, I.B., I.J. Stojković, O.S. Stamenković, V.B. Veljkovic, and Y.T. Hung. 2014. Waste animal fats as feed stocks for biodiesel production. Renewable and Sustainable Energy Reviews 32: 238–254.

    Article  Google Scholar 

  • Bello, A.E., and S. Oesser. 2006. Collagen hydrolysate for the treatment of osteoarthritis and other joint disorders: A review of the literature. Current Medical Research and Opinion 22: 2221–2232.

    Article  CAS  Google Scholar 

  • Bhatti, H.N., M.A. Hanif, M. Qasim, and A.U. Rheman. 2008. Biodiesel production from waste tallow. Fuel 87: 2961–2966.

    Article  CAS  Google Scholar 

  • Brandelli, A., L. Sala, and S.J. Kalil. 2015. Microbial enzymes for bioconversion of poultry waste into added-value products. Foodservice Research International 73: 3–12.

    Article  CAS  Google Scholar 

  • Bressler, D. 2009. Protein based foaming agents and methods of making thereof. World Patent WO2009053852.

    Google Scholar 

  • Bujak, J.W. 2015. New insights into waste management — Meat Ind. Renewable Energy 83: 1174–1186.

    Article  Google Scholar 

  • Cascarosa, E., G. Gea, and J. Arauzo. 2012. Thermochemical processing of meat and bone meal: A review. Renewable and Sustainable Energy Reviews 16: 942–957.

    Article  CAS  Google Scholar 

  • Catiau, L., J. Traisnel, N.E. Chihib, G. Le Flem, A. Blanpain, O. Melnyk, and et. al. 2011a. RYH: Aminimal peptidic sequence obtained frombeta-chain hemoglobin exhibiting an antimicrobial activity. Peptides 32: 463–468.

    Google Scholar 

  • Catiau, L., J. Traisnel, V. Delval-Dubois, N.E. Chihib, D. Guillochon, and N. Nedjar-Arroume. 2011b. Minimal antimicrobial peptidic sequence from hemoglobin alpha-chain: KYR. Peptides 32: 633–638.

    Article  CAS  Google Scholar 

  • Chang, C.Y., K.C. Wu, and S.H. Chiang. 2007. Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates. Food Chemistry 100: 1537–1543.

    Article  CAS  Google Scholar 

  • Chen, M.J., and C.W. Lin. 2002. Factors affecting thewater-holding capacity of fibrinogen/plasma protein gels optimized by response surface methodology. Journal of Food Science 67: 2579–2582.

    Article  CAS  Google Scholar 

  • Chernukha, I.M., L.V. Fedulovaa, and E.A. Kotenkovaa. 2015. Meat by-product is a source of tissue-specific bioactive proteins and peptides against cardio-vascular diseases. Procedia Food Science 5: 50–53.

    Article  Google Scholar 

  • Cofrades, S., N.I.A. Guerra, J. Carballo, F. Fernández-Martin, and F. Jiménez-Colmenero. 2000. Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat levels. Journal of Food Science 65: 281–287.

    Article  CAS  Google Scholar 

  • Coutand, M., M. Cyr, D. Deydier, R. Guilet, and P. Clastres. 2008. Characteristics of industrial and laboratory meat and bone meal ashes and their potential applications. Journal of Hazardous Materials 150: 522–532.

    Article  CAS  Google Scholar 

  • Deivasigamani, B., and K.M. Alagappan. 2008. Industrial application of keratinase and soluble proteins from feather keratine. Journal of Environmental Biology 29: 933–936.

    CAS  PubMed  Google Scholar 

  • Del, P.H., M. Rendueles, and M. Díaz. 2008. Effect of processing on functional properties of animal blood plasma. Meat Science 78: 522–528.

    Article  Google Scholar 

  • Di Bernardini, R., A.M. Mullen, D. Bolton, J. Kerry, E. O’Neill, and M. Hayes. 2012. Assessment of the angiotensin-I-converting enzyme (ACE-I) inhibitory and antioxidant activities of hydrolysates of bovine brisket sarcoplasmic proteins produced by papain and characterisation of associated bioactive peptidic fractions. Meat Science 90: 226–235.

    Article  Google Scholar 

  • Djagny, K.B., Z. Wang, and S. Xu. 2001. Gelatin: A valuable protein for food and pharmaceutical industries, review. Critical Reviews in Food Science and Nutrition 41: 481–492.

    Article  CAS  Google Scholar 

  • Froidevaux, R., M. Vanhoute, D. Lecouturier, P. Dhulster, and D. Guillochon. 2008. Continuous preparation of two opioid peptides and recycling of organic solvent using liquid/liquid extraction coupled with aluminium oxide column during haemoglobin hydrolysis by immobilized pepsin. Process Biochemistry 43: 431–437.

    Article  CAS  Google Scholar 

  • Gerpen, J.V. 2005. Biodiesel processing and production. Fuel Processing Technology 86: 1097–1107.

    Article  Google Scholar 

  • Gilbert, E.R., E.A. Wong, and K.E. Webb. 2008. Board-invited review: Peptide absorption and utilization: Implications for animal nutrition and health. Journal of Animal Science 86: 2135–2155.

    Article  CAS  Google Scholar 

  • Giu, H.M., and P.D. Giu. 2010. Blood waste treatment system for slaughtered animals, and method for producing high quality amino acid solution using blood waste. World patent WO2010KR00586 20100201.

    Google Scholar 

  • Gómez-Guillén, M.C., B. Giménez, M.E. López-Caballero, and M.P. Montero. 2011. Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocolloids 25: 1813–1827.

    Article  Google Scholar 

  • Hamilton, C.R. 2016. Real and perceived issues involving animal proteins. Protein sources for the animal feed industry. FAO report Available at www.fao.org. Accessed 12 Apr 2016.

  • Herregods, G., J. Van Camp, N. Morel, B. Ghesquière, K. Gevaert, L. Vercruysse, and et. al. 2011. Angiotensin I-converting enzyme inhibitory activity of gelatin hydrolysates and identification of bioactive peptides. Journal of Agricultural and Food Chemistry 59: 552–558.

    Article  CAS  Google Scholar 

  • Herskowitz, M. 2008 Reaction system for production of diesel fuel from vegetable and animal oils. World Patent WO2008035155.

    Google Scholar 

  • Honikel, K.O. 2011. Composition and calories. In Handbook of analysis of edible animal by-products, ed. L.M.L. Nollet and F. Toldrá, 105–121. Boca Raton: CRC Press.

    Chapter  Google Scholar 

  • Hsieh, Y.H., and J.A. Ofori. 2011. Food-grade proteins from animal by-products. Their usage and detection methods. In Handbook of analysis of edible animal by-products, ed. L.M.L. Nollet and F. Toldrá, 3–11. Boca Raton: CRC Press.

    Google Scholar 

  • Hu, J., M. Xu, B. Hang, L. Wang, Q. Wang, J. Chen, et al. 2011. Isolation and characterization of an antimicrobial peptide frombovine hemoglobin α-subunit. World Journal of Microbiology & Biotechnology 27: 767–771.

    Article  CAS  Google Scholar 

  • Jayathilakan, K., K. Sultana, K. Radhakrishna, and A.S. Bawa. 2012. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: A review. Journal of Food Science and Technology 49: 278–293.

    Article  CAS  Google Scholar 

  • Kang, I.S., and T.C. Lanier. 1999. Bovine plasma proteins functions in surimi gelation compared with cysteine protease inhibitors. Journal of Food Science 64: 842–846.

    Article  CAS  Google Scholar 

  • Kapel, R., R. Froidevaux, N. Nedjar-Arroume, A. Fertin-Bazus, P. Dhulster, and D. Guillochon. 2003. Continuous production of a peptidic fraction containing the intermediate opioid peptide LVV-haemorphin-7 (LVVh-7) by peptic hydrolysis of bovine haemoglobin in a continuous membrane reactor. Biotechnology and Applied Biochemistry 37: 317–324.

    Article  CAS  Google Scholar 

  • Kim, Y.N. 2011. Vitamins. In Handbook of analysis of edible animal by-products, ed. L.M.L. Nollet and F. Toldrá, 161–182. Boca Raton: CRC Press.

    Chapter  Google Scholar 

  • Lafarga, T., and M. Hayes. 2014. Bioactive peptides from meat muscle and by-products: Generation, functionality and application as functional ingredients. Meat Science 98: 227–239.

    Article  CAS  Google Scholar 

  • Lasekan, A., F. Abu Bakar, and D. Hashim. 2013. Potential of chicken by-products as sources of useful biological resources. Waste Management 33: 552–565.

    Article  CAS  Google Scholar 

  • Lennon, A.M., K. McDonald, S.S. Moon, P. Ward, and T.A. Kenny. 2010. Performance of cold-set binding agents in re-formed beef steaks. Meat Science 85: 620–624.

    Article  CAS  Google Scholar 

  • Maehashi, K., M. Matsuzaki, Y. Yamamoto, and S. Udaka. 1999. Isolation of peptides from an enzymatic hydrolisate of food proteins and characterization of their taste properties. Bioscience, Biotechnology, and Biochemistry 63: 555–559.

    Article  CAS  Google Scholar 

  • Martínez-Alvarez, O., S. Chamorro, and A. Brenes. 2015. Protein hydrolysates from animal processing by-products as a source of bioactive molecules with interest in animal feeding: A review. Food Research International 73: 204–212.

    Article  Google Scholar 

  • Marulanda, V.F., G. Anitescu, and L.L. Tavlarides. 2010. Investigations on supercritical transestrification of chicken fat for biodiesel production from low cost lipid feedstocks. Journal of Supercritical Fluids 54: 53–60.

    Article  CAS  Google Scholar 

  • Mora, L., M. Reig, and F. Toldrá. 2014. Bioactive peptides generated from meat industry by-products. Food Research International 65: 344–349.

    Article  CAS  Google Scholar 

  • Mora, L., M. Gallego, E. Escudero, M. Reig, M.C. Aristoy, and F. Toldrá. 2015. Small peptides hydrolysis in dry-cured meats. International Journal of Food Microbiology 212: 9–15.

    Article  CAS  Google Scholar 

  • Moreira, A.L., J.M. Dias, M.F. Almeida, and C.M. Alvim-Ferraz. 2010. Biodiesel production through transesterification of poultry fat at 30 °C. Energy & Fuels 24: 5717–5721.

    Article  CAS  Google Scholar 

  • Murray, S.M., A.R. Patil, G.C. Fahey Jr., N.R. Merchen, and D.M. Hughes. 1997. Raw and rendered animal by-products as ingredients in dog diets. Journal of Animal Science 75: 2497–2505.

    Article  CAS  Google Scholar 

  • Nchienzia, H.A., R.O. Morawicki, and V.P. Gadang. 2010. Enzymatic hydrolysis of poultry meal with endo- and exopeptidases. Poultry Science 89: 2273–2280.

    Article  CAS  Google Scholar 

  • Nedjar-Arroume, N., V. Dubois-Delval, K. Miloudi, R. Daoud, F. Krier, M. Kouach, and et. al. 2006. Isolation and characterization of four antibacterial peptides from bovine hemoglobin. Peptides 27: 2082–2089.

    Article  CAS  Google Scholar 

  • Nedjar-Arroume, N., V. Dubois-Delval, E.Y. Adje, J. Traisnel, F. Krier, M. Kouach, et al. 2008. Bovine hemoglobin: An attractive source of antibacterial peptides. Peptides 29: 969–977.

    Article  CAS  Google Scholar 

  • Nissenson, A.R., J.S. Berns, P. Sakiewicz, S. Ghaddar, G.M. Moore, R.B. Schleicher, and P.A. Seligman. 2003. Clinical evaluation of heme iron polypeptide: Sustaining a response to rHuEPO in hemodialysis patients. American Journal of Kidney Diseases 42: 325–330.

    Article  CAS  Google Scholar 

  • Nollet, L.M.L., and F. Toldrá. 2011. Introduction. Offal meat: Definitions, regions, cultures, generalities. In Handbook of analysis of edible animal by-products, ed. L.M.L. Nollet and F. Toldrá, 3–11. Boca Raton: CRC Press.

    Chapter  Google Scholar 

  • Ockerman, H.W., and L. Basu. 2004a. By-products. In Encyclopedia of meat sciences, ed. W. Jensen, C. Devine, and M. Dikemann, 104–112. London: Elsevier Science Ltd.

    Chapter  Google Scholar 

  • ———. 2004b. Hides and skins. In Encyclopedia of meat sciences, ed. W. Jensen, C. Devine, and M. Dikemann, 125–138. London: Elsevier Science Ltd.

    Chapter  Google Scholar 

  • ———. 2006. Edible rendering-rendered products for human use. In Essential rendering: All about the animal by-products industry, ed. D.L. Meeker, 95–110. Arlignton: National Renderers Association.

    Google Scholar 

  • Ofori, J.A., and Y.H.P. Hsieh. 2014. Issues related to the use of blood in food and animal feed. Critical Reviews in Food Science and Nutrition 54: 687–697.

    Article  Google Scholar 

  • Pearl, G.G. 2004. Inedible. In Encyclopedia of meat sciences, ed. W. Jensen, C. Devine, and M. Dikemann, 112–125. London: Elsevier Science Ltd.

    Chapter  Google Scholar 

  • Pérez-Galvez, R., M.C. Almecija, F.J. Espejo, E.M. Guadix, and A. Guadix. 2011. Biobjective optimisation of the enzymatic hydrolysis of porcine blood protein. Biochemical Engineering Journal 53: 305–310.

    Article  Google Scholar 

  • Riedel, S.L., S. Jahnsa, S. Koeniga, M.C.E. Bocka, C.J. Brighamc, J. Baderd, and U. Stahla. 2015. Polyhydroxyalkanoates production with Ralstonia eutropha from low quality waste animal fats. Journal of Biotechnology 214: 119–127.

    Article  CAS  Google Scholar 

  • Ryder, K., M. Ha, A. El-Din Bekhit, and A. Carne. 2015. Characterisation of novel fungal and bacterial protease preparations and evaluation of their ability to hydrolyse meat myofibrillar and connective tissue proteins. Food Chemistry 172: 197–206.

    Article  CAS  Google Scholar 

  • Ryder, K., A. El-Din Bekhit, M. McConnell, and A. Carne. 2016. Towards generation of bioactive peptides from meat industry waste proteins: Generation of peptides using commercial microbial proteases. Food Chemistry 208: 42–50.

    Article  CAS  Google Scholar 

  • Saiga, A., K. Iwai, T. Hayakawa, Y. Takahata, S. Kitamura, T. Nishimura, and F. Morimatsu. 2008. Angiotensin I-converting enzyme-inhibitory peptides obtained from chicken collagen hydrolysate. Journal of Agricultural and Food Chemistry 56: 9586–9591.

    Article  CAS  Google Scholar 

  • Toldrá, F., and M. Reig. 2011. Innovations for healthier processed meats. Trends in Food Science and Technology 22: 517–522.

    Article  Google Scholar 

  • Toldrá, F., M.C. Aristoy, L. Mora, and M. Reig. 2012. Innovations in value-addition of edible meat byproducts. Meat Science 92: 290–296.

    Article  Google Scholar 

  • Toldrá, F., L. Mora, and M. Reig. 2016. New insights into meat by-product utilization. Meat Science 120: 54–59.

    Article  Google Scholar 

  • Valta, K., P. Damala, E. Orli, C. Papadaskalopoulou, K. Moustakas, D. Malamis, and M. Loizidou. 2015. Valorisation opportunities related to wastewater and animal by-products exploitation by the greek slaughtering industry: Current status and future potentials. Waste and Biomass Valorization 6: 927–945.

    Article  CAS  Google Scholar 

  • Vercruysse, L., J. Van Camp, and G. Smagghe. 2005. ACE inhibitory peptides derived from enzymatic hydrolysates of animal muscle protein: A review. Journal of Agricultural and Food Chemistry 53: 8106–8115.

    CAS  PubMed  Google Scholar 

  • Viana, F.R., V.D.M. Silva, F.M. Delvivo, C.S. Bizzotto, and M.P.C. Silvestre. 2005. Quality of ham pâté containing bovine globin and plasma as fat replacers. Meat Science 70: 153–160.

    Article  CAS  Google Scholar 

  • Yousif, A.M., P. Cranston, and H.C. Deeth. 2003. Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta. LWT- Food Science and Technology 36: 295–302.

    Article  CAS  Google Scholar 

  • Zhao, Q., F. Sannier, I. Garreau, D. Guillochon, and J.M. Piot. 1994. Inhibition and inhibition kinetics of angiotensin converting enzyme activity by hemorphins isolated from peptic bovine hydrolysate. Biochemical Biophysical Research Communications 204: 216–223.

    Article  CAS  Google Scholar 

  • Zhao, Q., I. Garreau, F. Sanier, and J.M. Piot. 1997. Opioid peptides derived fromhemoglobin: Hemorphins. Biopolymers 43: 75–98.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Animal Science, Texas A&M University, Uvalde, TX, USA

    Joseph William Holloway

  2. Gansu Academy of Agricultural Sciences, Lanzhou, Gansu, China

    Jianping Wu

Authors
  1. Joseph William Holloway
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jianping Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 2019 Springer Nature Singapore Pte Ltd. and Science Press

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Holloway, J.W., Wu, J. (2019). Meat By-Products. In: Red Meat Science and Production. Springer, Singapore. https://doi.org/10.1007/978-981-13-7856-0_7

Download citation

Publish with us

Policies and ethics

Search

Navigation