Theory and practice of meat processing

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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.

About the Author

Viktoriya V. Nasonova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow
Russian Federation

candidate of technical sciences, chef of department

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


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For citations:

Nasonova V.V. PERSPECTIVE WAYS THE USE OF BY-PRODUCTS. Theory and practice of meat processing. 2018;3(3):64-73.

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