meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2018-3-3-64-73meat-99Research ArticleСтатьиPERSPECTIVE WAYS THE USE OF BY-PRODUCTSПЕРСПЕКТИВНЫЕ ПУТИ ИСПОЛЬЗОВАНИЯ СУБПРОДУКТОВНасоноваВ. В.NasonovaViktoriya V.

кандидат технических наук, руководитель отдела

109316, г. Москва, ул. Талалихина, 26.Тел.: +7–495–676–65–51

candidate of technical sciences, chef of department

109316, Moscow, Talalikhina str., 26Tel.: +7–495–676–65–51

v.nasonova@fncps.ruФедеральный научный центр пищевых систем им. В.М. Горбатова РАН, МоскваРоссияV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, MoscowRussian Federation201828092018336473Copyright © Nasonova V.V., 20182018Насонова В.В.Nasonova V.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/99

The article describes rationale for using by-products as a source of high-value protein and a number of macro- and micronutrients. The main directions of using the different types of by-products are discussed. Classifications of by-products in different countries are given. The influence of antemortem factors on the quality of by-products is shown. Simultaneously, the ways of optimal by-product utilization are considered depending on their type.

В статье показана целесообразность использования субпродуктов для пищевых целей как источника полноценного белка и ряда макро- и микронутриентов. Затронуты основные направления использования различных видов субпродуктов. Приведены классификации субпродуктов, которые существуют в различных странах. Показано влияние прижизненных факторов на качество субпродуктов. Одновременно с этим рассмотрены пути оптимального использования субпродуктов в зависимости от вида.

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The authors declare that there are no conflicts of interest present.