The body of research reviewed in this chapter seems to suggest that a specific range of molecular weights might guarantee both bioactive and functional properties of protein hydrolysates from meat processing by-products. However, it might be of great interest to explore the relationship between the distribution of peptide molecular weight in the protein hydrolysates from meat processing by-products and their bioactive and functional properties. As for the functional properties of these protein hydrolysates, their solubility has been investigated thoroughly since all the other functional properties depend on it. However, in order to evaluate the real effect these protein hydrolysates from meat processing by-products might have on living organisms, it is necessary to validate the findings by means of in vivo studies, both in laboratory animals as well as human subjects.īioactive properties of protein hydrolysates from meat processing by-products that have been investigated include their antioxidant, antimicrobial, and ACE-inhibitory and antihypertensive activities. Moreover, enzymatic, chemical, and fermentative hydrolysis in vitro has been implemented to simulate the breakdown of these proteins in digestion. Technological advances have made it possible to extract different protein fractions from meat, poultry, and fish processing by-products. Despite the amount of published research and the promising results that have been obtained in this field, many aspects of meat processing by-product use still need to be investigated. Meat processing by-products have been widely used both as a protein-rich food ingredient and a nutraceutical agent. Sausage, for example, is sometimes sold in tubelike packages sealed on either end with a metal clasp while hot dogs are sold in bunches of eight in many cases, and they usually are contained in a plastic pouch.Ĭristina Chuck-Hernández, César Ozuna, in Proteins: Sustainable Source, Processing and Applications, 2019 5.4 Future Trends and Conclusions Packaging is often an important part of the meat-processing industry, because processed meats often take on forms that are not natural shapes. The meat-processing industry is a separate entity from the meat-packing industry: Processing involves taking the meat in its raw form and turning it into another product that is marketable, safe for consumption, and attractive to consumers. Processing meat involves slaughtering animals, cutting the meat, inspecting it to ensure that it is safe for consumption, packaging it, processing it into other products such as sausage or lunch meats, delivering it to stores, and selling it to customers. The meat-processing industry consists of establishments primarily engaged in the slaughtering of different animal species, such as cattle, hogs, sheep, lambs, or calves, for obtaining meat to be sold or to be used on the same premises for different purposes. Ortega-Rivas, in Encyclopedia of Food Microbiology (Second Edition), 2014 The Meat-Processing Industry
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