Capitalization of By-Products of Meat Industry

Adriana Dabija, Iuliana Sion, Mihaela Tita, O. Tita
The preoccupation for enchasing the quality level of foods, for a long time preservation of their natural characteristics, have determinate the developing of new processing procedures that little affect or non-affect the level and quality of nutrients. By the point of view of raw materials with high nourishing potential supplying for food industry there are a lot of preoccupations for obtaining products that accumulate the highest content of nutrients. So appears, the necessity of changing the idea “area production” with “useful substances per ha”. In this study we tried to reveal the positives consequences of processing and using in technology of by-products that raise the nourishing value and improve the sensorial and texture properties.
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