Nutritional values of meat by-products and their future utilization - Ba, Hoa Van;PilNam, Seong
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The world meat consumption has greatly increased in recent times as a result of the income and population growths. This implies that a considerable amount of the edible meat by-products is produced every day from slaughterhouses. Though the meat by-products have been widely used as human foods in different traditional dishes in most of countries worldwide, however, the scientific information regarding the nutritional values of these meat by-products is scarce with limited data available. In the present work, the basic information regarding the yield and nutritional values of majority of edible…mehr

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Produktbeschreibung
The world meat consumption has greatly increased in recent times as a result of the income and population growths. This implies that a considerable amount of the edible meat by-products is produced every day from slaughterhouses. Though the meat by-products have been widely used as human foods in different traditional dishes in most of countries worldwide, however, the scientific information regarding the nutritional values of these meat by-products is scarce with limited data available. In the present work, the basic information regarding the yield and nutritional values of majority of edible meat by-products from various animal species were studied. The outcomes of our analysis showed that most of meat by-products examined are rich sources of important nutrients such as; vitamins, minerals, and essential amino acids etc. Therefore, such abundant available meat by-products resource could produce good opportunities for the meat processors to increase economic profitability if these by-products are salvaged and utilized in a suitable way. Finally, the findings of our study would be beneficial for promotion of consumption and utilization of edible meat by-products.
Autorenporträt
Dr. Hoa Van Ba comes from Vietnam. He obtained Master degree from Jeju National University and PhD degree from Chonbuk National University, South Korea. He has completed 3 years of postdoctoral research programs in Korea. His interest research fields are applied biotechnology in Veterinary and Animal Science,and animal products processing.