Naslov
Utilization of organ meats: a way to improve meat industry sustainability and profitability

Autori
Vnučec, Ivan ; Kos, Ivica ; Širić, Ivan ; Bendelja Ljoljić, Darija ; Dolenčić Špehar, Iva

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Book of the 48th food quality and safety conference / Piechowiczová, Markéta ; Saláková, Alena ; Jůzl, Miroslav - Brno : Mendel University in Brno, 2022, 132-138

ISBN
978-80-7509-828-3

Skup
48th Food Quality and Safety Conference (Ingrovy dny 2022)

Mjesto i datum
Brno, Češka Republika, 01.03.2022. - 03.03.2022

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Recenziran

Ključne riječi
meat production, edible offal, nutritional value, added value, protein supply

Sažetak
The projected growth of the world's population by almost 35% over the next three decades will inevitably lead to increased demand for animal protein. This will result in annual meat production rising to as much as 470 million tonnes by 2050, and with it the total amount of edible meat by-products produced. Organ meats have a high nutritional value and, if eaten in moderation, can be a healthy and regular part of a balanced diet. In addition to being used as food for humans, organ meats can also be used as animal feed and for pharmaceutical purposes. As far as the global meat processing industry is concerned, the goal should be to improve the utilisation of organ meats in order to realise its full potential and increase the profits of meat processors. At the same time, major efforts must be made worldwide to improve consumer knowledge about the high nutritional value of organ meat and its importance for sustainable meat production.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA