By-products of the meat industry

Ileana Cocan, Monica Negrea, Ersilia Alexa

Volume 27, Issue 3;
Pages: 277-283; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The aim of this paper is to present the issue of food loss and waste in the meat sector as a current, widespread and serious problem. Being a high production sector, the level of losses is high both during production and during consumption by consumers. It is estimated that up to 23% of meat production is lost and wasted. Data on the loss and waste of food in the meat sector are limited, but at the same time the production of meat and meat products is characterized by an unfavorable impact on the environment (meat producing the highest emissions per kilogram of food compared to other foods. Therefore, determining the size and causes, as well as methods of reducing food losses and waste in the meat sector, is important for both economic and environmental reasons. The quantity and type of waste consisting mainly of organic residues of processed raw materials may not be altered, provided that the quality of the finished product must remain consistent. However, they can be reduced by using by-products.
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