Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Paul-Corneliu BOIȘTEANU, Elena-Iuliana FLOCEA, Mihai-Cătălin CIOBOTARU, Marius-Mihai CIOBANUElena-Iuliana FLOCEA, Ioana GUCIANU, Diana-Romina MANOLIU, Bianca-Georgiana ANCHIDIN, Marius-Mihai CIOBANU, Paul-Corneliu BOIȘTEANU
Food waste is a major problem that has negative effects on the environment and the global economy. In recent years, research has focused on promoting food circularity and sustainability. Animal by-products, with a valuable nutritional profile, offer significant potential to replace synthetic additives. This study examines the integration of beef fat from the meat industry bone by-products into heterogeneous meat products. Various fat proportions (2%, 4% and 6%) were investigated to assess the impact on the overall quality. Although some segments of the population reject fat-added meat products due to health concerns, the research aims to identify sustainable solutions that are both environmentally and health beneficial, thus contributing to a significant reduction in food waste.
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{simplepopup popup="false" name="Citation72"}BOISTEANU P.C., FLOCEA E.I., CIOBOTARU M.C., FLOCEA M.M.C.I., GUCIANU I., MANOLIU D.R., ANCHIDIN B.G., CIOBANU M.M., BOISTEANU P.C. 2025, SUSTAINABLE STRATEGIES FOR THE USE OF ANIMAL BY-PRODUCTS IN MEAT PRODUCTS WITH HETEROGENEOUS STRUCTURE: APPROACHES TO COMBAT FOOD WASTE. Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1, ISSN 2285-5750, 613-619. {/simplepopup}