Learning to Revalue By-Products and their Application in Meat Products

One of society's major problems today is the enormous amount of waste generated by the agri-food industry. These by-products, which still contain potentially valuable compounds, can represent a new source of renewable resources as food additives. This may allow the establishment of sustainable...

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Autores principales:	Ordaz, Silvia Betzabe, Abadía-García, Lucía, Femat-Díaz, Aurora, Mendoza-Sánchez, Magdalena
Formato:	Online
Lenguaje:	spa
Publicado:	Universida de Sonora 2022
Acceso en línea:	https://epistemus.unison.mx/index.php/epistemus/article/view/227
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spelling	oai:http:--epistemus.unison.mx:article-2272023-06-14T01:03:10Z Learning to Revalue By-Products and their Application in Meat Products Aprendiendo a revalorizar los subproductos y su aplicación en productos cárnicos Ordaz, Silvia Betzabe Abadía-García, Lucía Femat-Díaz, Aurora Mendoza-Sánchez, Magdalena Subproductos Revalorización Aditivos naturales Antioxidantes Alimento funcional By-products Revaluation Natural additives Antioxidants Functional food One of society's major problems today is the enormous amount of waste generated by the agri-food industry. These by-products, which still contain potentially valuable compounds, can represent a new source of renewable resources as food additives. This may allow the establishment of sustainable development initiatives to mitigate environmental problems and, at the same time, develop products with improved nutritional value. Recently, it has been searched included more natural ingredients and preservatives in food production. In the meat industry, there is a particular problem of decomposition and oxidation of products. The objective of this article is to publicize the work being done in food science to improve the processing and quality of meat products through the use of by-products. Uno de los grandes problemas que enfrenta la sociedad actual, es la enorme cantidad de desechos que se generan en la industria agroalimentaria. Estos subproductos, que aún poseen compuestos potencialmente útiles, pueden representar una nueva fuente de recursos renovables para su uso como aditivos alimentarios. Lo anterior, puede permitir establecer iniciativas de desarrollo sostenible para mitigar problemas ambientales, y al mismo tiempo, desarrollar productos con un valor nutricional mejorado. Recientemente, se ha buscado incluir ingredientes y conservadores más naturales en la producción de alimentos. Es en la industria cárnica, donde se tiene especialmente un problema de descomposición y oxidación de los productos. El objetivo del presente artículo de divulgación es dar a conocer el trabajo que, desde la ciencia de los alimentos, se hace por mejorar el procesamiento y la calidad de los productos cárnicos, a través del uso de subproductos. Universida de Sonora 2022-07-25 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion CienTecYSoc CienTecYSoc application/pdf application/pdf text/xml https://epistemus.unison.mx/index.php/epistemus/article/view/227 10.36790/epistemus.v16i33.227 EPISTEMUS; Vol. 16 No. 33 (2022): Issue 33; 55-62 EPISTEMUS; Vol. 16 Núm. 33 (2022): Revista No. 33; 55-62 2007-8196 2007-4530 spa https://epistemus.unison.mx/index.php/epistemus/article/view/227/261 https://epistemus.unison.mx/index.php/epistemus/article/view/227/312 https://epistemus.unison.mx/index.php/epistemus/article/view/227/328 Derechos de autor 2022 EPISTEMUS https://creativecommons.org/licenses/by-nc-sa/4.0
institution	Epistemus
collection	OJS
language	spa
format	Online
author	Ordaz, Silvia Betzabe Abadía-García, Lucía Femat-Díaz, Aurora Mendoza-Sánchez, Magdalena
spellingShingle	Ordaz, Silvia Betzabe Abadía-García, Lucía Femat-Díaz, Aurora Mendoza-Sánchez, Magdalena Learning to Revalue By-Products and their Application in Meat Products
author_facet	Ordaz, Silvia Betzabe Abadía-García, Lucía Femat-Díaz, Aurora Mendoza-Sánchez, Magdalena
author_sort	Ordaz, Silvia Betzabe
title	Learning to Revalue By-Products and their Application in Meat Products
title_short	Learning to Revalue By-Products and their Application in Meat Products
title_full	Learning to Revalue By-Products and their Application in Meat Products
title_fullStr	Learning to Revalue By-Products and their Application in Meat Products
title_full_unstemmed	Learning to Revalue By-Products and their Application in Meat Products
title_sort	learning to revalue by-products and their application in meat products
description	One of society's major problems today is the enormous amount of waste generated by the agri-food industry. These by-products, which still contain potentially valuable compounds, can represent a new source of renewable resources as food additives. This may allow the establishment of sustainable development initiatives to mitigate environmental problems and, at the same time, develop products with improved nutritional value. Recently, it has been searched included more natural ingredients and preservatives in food production. In the meat industry, there is a particular problem of decomposition and oxidation of products. The objective of this article is to publicize the work being done in food science to improve the processing and quality of meat products through the use of by-products.
publisher	Universida de Sonora
publishDate	2022
url	https://epistemus.unison.mx/index.php/epistemus/article/view/227
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Learning to Revalue By-Products and their Application in Meat Products

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