Background Reduction of food waste provides important environmental and economic
benefits. Valorization of food by-products into edible materials is one of the most interesting …

Meat industries are constantly facing new waves of changes in the consumer's nutritional
trends, food safety, and quality requirements and legislations leading to an increase in …

Background: Foodborne infections affect approximately 600 million people annually.
Simultaneously, many plants contain substances like organic acids, which have …

Simple Summary Goat and sheep by-products are the source of many healthy and
biologically active compounds that have significant potential to provide new and valuable …

Water activity (aw) is the main hurdle for microbial control in dry-cured sausages. The aw
can be influenced by drying or adding electrolytes or humectants. Dry-cured meat products …

The objective of this study was to evaluate the effects of replacing corn with bidistilled
glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory …

The study aimed to evaluate the yield of components that are not part of the carcass, edible
organs, and with a commercial value of sheep finished in feedlot fed with complete ration …

The objective was to evaluate the effect of the inclusion of a blend of the residue from the
candy industry (RCI) and corn gluten feed (CGF)(RCI: CGF blend; ratio 613: 387 g/kg dry …

Due to the negative impacts of food loss and food waste on the environment, economy, and
social contexts, it is a necessity to take action in order to reduce these wastes from post …

Abstract Purpose of Review The purpose of this review is to provide a brief overview of
blood and blood constituents in meat processing and to summarize recent scientific …