Valuation of Goat and Sheep By-Products: Challenges and Opportunities for Their Use

Valuation of Goat and Sheep By-Products: Challenges and Opportunities for Their Use

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Goat and sheep meat production is a challenge for the meat industry as well as for environmental management.Yet within cultures, certain by-products, such as liver, the lungs, heart, brain, spleen, blood, tail and ears, are traditionally used in the production of typical dishes for luau thank you cards regional or local cuisine.These by-products are a rich source of lipids, proteins, essential amino acids, B-complex vitamins, and minerals.

They can be effectively exploited for higher (value-added) applications, including functional foods or feed ingredients, food supplements, enzymes and other chemical products such as hydrolyzed proteins and flavorings.This review article gathers data on: (i) the production of by-products obtained from slaughter and available for processing, and (ii) potential strategies for using and applying these by-products in obtaining iphone 13 atlanta new value-added ingredients.Other than proteins, the review discusses other macromolecules and possible uses of these by-products in culinary dishes, as hydrolyzed enzymes, and as food additives.

Even though these by-products undoubtedly present themselves as rich in nutrients, there remains an unfortunate lack of documented information on the potential use of these by-products for their bioactive components, peptides that have various biological and technological properties, and the use of hydrolyzed versions of these by-products as precursors for the production of flavorings.