La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560

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Added value of by-products of the meat (and fish) sector

By-products of meat (and fish) sectors: the beginning of a new cross-cutting symbiosis and contribution to the sustainability of animal production systems.
The biological and technical value of the molecules that characterize animal residues, and in particular the by-products (inedible residues), can promote higher added value applications compared to the modes of management adopted today. Animal by-products can become new raw materials having technological, food and pharmaceutical relevance, which could also meet the demand for numerous bio-based and biologically active products. Natural biopolymers (the fibrous structural proteins collagen, elastin, and keratin), proteoglycans, prostaglandins, insulin equivalents, tissue regeneration factors and essential minerals such as calcium, phosphorus and magnesium, can be obtained from animal by-products. These molecules have unique properties which, moreover, cannot be obtained through chemical synthesis; however, their potential is not appropriately harnessed, and even less in France, despite the large quantities of animal by-products generated in the country, which has the largest number of heads of cattle and poultry among the 27 countries of the European Union. Fundamental research will be vital for an effective, multi-sectoral and multi-stakeholder valorisation. The elevation of by-products to the rank of "raw materials" requires an exhaustive physical-chemical and biological characterization to target one sector of application or another; the development of innovative and specific processes, and more suitable management systems, will be equally essential.


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