Stručni rad
https://doi.org/10.31727/m.27.6.1
Edible offal – an important factor in meat industry sustainability
Ivan Vnučec
orcid.org/0000-0002-5190-3045
; Sveučilište u Zagrebu, Agronomski fakultet, Zagreb, Hrvatska
*
Nikolina Kelava Ugarković
; Sveučilište u Zagrebu, Agronomski fakultet, Zagreb, Hrvatska
Ivica Kos
orcid.org/0000-0002-2126-2566
; Sveučilište u Zagrebu, Agronomski fakultet, Zagreb, Hrvatska
* Dopisni autor.
Sažetak
The meat industry generates substantial amounts of edible and inedible animal by-products every day, representing a significant proportion of total carcass weight. Edible offal, such as liver, heart, kidneys, tongue, and lungs, are highly nutritious and provide valuable sources of protein, vitamins, and minerals. Their efficient processing and utilization are crucial for enhancing the sustainability and economic efficiency of the meat industry, particularly amid the growing global demand for animal-derived proteins. Despite their nutritional advantages, offal consumption has declined in many Western countries due to shifting dietary preferences and negative consumer perceptions. In contrast, offal continues to hold important nutritional and cultural significance in many Asian and African regions. The development of innovative products, improvements in sensory quality, and consumer education about their nutritional and environmental benefits are key measures to increase acceptance, market value, and contribution to a more sustainable circular economy.
Ključne riječi
meat production, edible offal, animal by-products, nutritional value
Hrčak ID:
341066
URI
Datum izdavanja:
14.12.2025.
hrvatski talijanski njemački španjolski
Posjeta: 1.056 *