Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Bianca Georgiana ANCHIDIN, Ioana GUCIANU, Florin-Daniel LIPȘA, Marius Mihai CIOBANU, Elena-Iuliana FLOCEA, Paul Corneliu BOIȘTEANU
Following the slaughtering and processing of animals for meat, only one-third of them is meat, while the remainder consists of byproducts and waste, which need to be processed and utilized appropriately. Industrial byproducts constitute costly losses for these industries and pose challenges in their eco-friendly disposal. These costs can be offset through innovation to generate value-added products that increase profitability. Efficient utilization of byproducts has a direct impact on the economy and the environment. This study explores the potential to create collagen-rich bone broths and to this end, four batches were developed, two made from bones sourced from adult cattle and two from bones sourced from juvenile cattle. These were analyzed physicochemically and microbiologically to characterize them qualitatively. The findings suggest that both types of bone broths offer significant nutritional value, with variations influenced by the age of the cattle and the vegetable additions, as evidenced by highly significant differences (p < 0.001) among batches obtained through statistical processing. These findings underscore the importance of efficiently exploiting resources and the potential to develop valuable food products from seemingly residual sources.
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