Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy
The slaughterhouse is possibly one of the fastest-growing sectors driven by the increasing demand for food availability. Subsequently, the wastes especially blood produced from the slaughterhouse industry are in huge quantities, which could be a promising resource for the recovery of value-added p...
Saved in:
Main Authors: | , , , , , , , , , , , , , |
---|---|
Format: | Article |
Language: | English English |
Published: |
Elsevier
2024
|
Subjects: | |
Online Access: | http://irep.iium.edu.my/113078/7/113078_Slaughterhouse%20blood%20a%20state-of-the-art.pdf http://irep.iium.edu.my/113078/13/113078_Slaughterhouse%20blood%20a%20state-of-the-art_Scopus.pdf http://irep.iium.edu.my/113078/ https://www.sciencedirect.com/science/article/abs/pii/S2212429224010745?via%3Dihub https://doi.org/10.1016/j.fbio.2024.104644 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
my.iium.irep.113078 |
---|---|
record_format |
dspace |
spelling |
my.iium.irep.1130782024-07-25T08:49:11Z http://irep.iium.edu.my/113078/ Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy Gupta, Arun Kumar Ahmad Fadzillah, Nurrulhidayah Mohd Sukri, Siti Jamilah Adediran, Opeyemi Adewumi Ahmad Rather, Muzamil Naik, Bindu Kumar, Vijay Ahmed Bekhit, Alaa El-Din Ramli, Mohd Anuar Jha, Avinash Kumar Neog, Panchi Rani Bhuyan, Shuvam Sarvesh, Rustagi , QC Physics QD Chemistry The slaughterhouse is possibly one of the fastest-growing sectors driven by the increasing demand for food availability. Subsequently, the wastes especially blood produced from the slaughterhouse industry are in huge quantities, which could be a promising resource for the recovery of value-added products. Blood, particularly plasma, is a significant and sustainable natural protein source that offers economic feasibility, environmental friendliness, and nutritional benefits. Integrating circular economy principles can play a pivotal role in optimizing the utilization of these by-products, thereby reducing waste and promoting sustainability across the supply chain. This review explores the characterization of blood, including its physical and chemical properties, and underscores the potential for expanding the application of animal blood derivatives across various sectors. Advancements in food engineering play a crucial role in modifying the functional properties of animal plasma in food products. However, ensuring the safety and hygienic conditions of blood derivative products requires thorough investigations and testing. Addressing future challenges such as safety, flavor acceptance, cultural considerations, supply chain logistics, and market demand is essential to fully realize the potential of slaughterhouse blood as a sustainable ingredient. By making these efforts, blood-derived ingredients can contribute to a diversified and resource-efficient food system, minimizing waste and providing nutritional benefits aligned with sustainability goals. Through strategies such as waste reduction, reuse, and recycling, the circular economy approach can optimize resource utilization, minimize environmental footprint, and contribute to a more sustainable and resilient food system. Elsevier 2024-06-27 Article PeerReviewed application/pdf en http://irep.iium.edu.my/113078/7/113078_Slaughterhouse%20blood%20a%20state-of-the-art.pdf application/pdf en http://irep.iium.edu.my/113078/13/113078_Slaughterhouse%20blood%20a%20state-of-the-art_Scopus.pdf Gupta, Arun Kumar and Ahmad Fadzillah, Nurrulhidayah and Mohd Sukri, Siti Jamilah and Adediran, Opeyemi Adewumi and Ahmad Rather, Muzamil and Naik, Bindu and Kumar, Vijay and Ahmed Bekhit, Alaa El-Din and Ramli, Mohd Anuar and Jha, Avinash Kumar and Neog, Panchi Rani and Bhuyan, Shuvam and Sarvesh, Rustagi and UNSPECIFIED (2024) Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy. Food Bioscience, 61. pp. 1-14. ISSN 2212-4292 E-ISSN 2212-4306 https://www.sciencedirect.com/science/article/abs/pii/S2212429224010745?via%3Dihub https://doi.org/10.1016/j.fbio.2024.104644 |
institution |
Universiti Islam Antarabangsa Malaysia |
building |
IIUM Library |
collection |
Institutional Repository |
continent |
Asia |
country |
Malaysia |
content_provider |
International Islamic University Malaysia |
content_source |
IIUM Repository (IREP) |
url_provider |
http://irep.iium.edu.my/ |
language |
English English |
topic |
QC Physics QD Chemistry |
spellingShingle |
QC Physics QD Chemistry Gupta, Arun Kumar Ahmad Fadzillah, Nurrulhidayah Mohd Sukri, Siti Jamilah Adediran, Opeyemi Adewumi Ahmad Rather, Muzamil Naik, Bindu Kumar, Vijay Ahmed Bekhit, Alaa El-Din Ramli, Mohd Anuar Jha, Avinash Kumar Neog, Panchi Rani Bhuyan, Shuvam Sarvesh, Rustagi , Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy |
description |
The slaughterhouse is possibly one of the fastest-growing sectors driven by the increasing demand for food
availability. Subsequently, the wastes especially blood produced from the slaughterhouse industry are in huge
quantities, which could be a promising resource for the recovery of value-added products. Blood, particularly
plasma, is a significant and sustainable natural protein source that offers economic feasibility, environmental
friendliness, and nutritional benefits. Integrating circular economy principles can play a pivotal role in optimizing
the utilization of these by-products, thereby reducing waste and promoting sustainability across the
supply chain. This review explores the characterization of blood, including its physical and chemical properties,
and underscores the potential for expanding the application of animal blood derivatives across various sectors.
Advancements in food engineering play a crucial role in modifying the functional properties of animal plasma in
food products. However, ensuring the safety and hygienic conditions of blood derivative products requires
thorough investigations and testing. Addressing future challenges such as safety, flavor acceptance, cultural
considerations, supply chain logistics, and market demand is essential to fully realize the potential of slaughterhouse
blood as a sustainable ingredient. By making these efforts, blood-derived ingredients can contribute to a
diversified and resource-efficient food system, minimizing waste and providing nutritional benefits aligned with
sustainability goals. Through strategies such as waste reduction, reuse, and recycling, the circular economy
approach can optimize resource utilization, minimize environmental footprint, and contribute to a more sustainable
and resilient food system. |
format |
Article |
author |
Gupta, Arun Kumar Ahmad Fadzillah, Nurrulhidayah Mohd Sukri, Siti Jamilah Adediran, Opeyemi Adewumi Ahmad Rather, Muzamil Naik, Bindu Kumar, Vijay Ahmed Bekhit, Alaa El-Din Ramli, Mohd Anuar Jha, Avinash Kumar Neog, Panchi Rani Bhuyan, Shuvam Sarvesh, Rustagi , |
author_facet |
Gupta, Arun Kumar Ahmad Fadzillah, Nurrulhidayah Mohd Sukri, Siti Jamilah Adediran, Opeyemi Adewumi Ahmad Rather, Muzamil Naik, Bindu Kumar, Vijay Ahmed Bekhit, Alaa El-Din Ramli, Mohd Anuar Jha, Avinash Kumar Neog, Panchi Rani Bhuyan, Shuvam Sarvesh, Rustagi , |
author_sort |
Gupta, Arun Kumar |
title |
Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy |
title_short |
Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy |
title_full |
Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy |
title_fullStr |
Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy |
title_full_unstemmed |
Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy |
title_sort |
slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy |
publisher |
Elsevier |
publishDate |
2024 |
url |
http://irep.iium.edu.my/113078/7/113078_Slaughterhouse%20blood%20a%20state-of-the-art.pdf http://irep.iium.edu.my/113078/13/113078_Slaughterhouse%20blood%20a%20state-of-the-art_Scopus.pdf http://irep.iium.edu.my/113078/ https://www.sciencedirect.com/science/article/abs/pii/S2212429224010745?via%3Dihub https://doi.org/10.1016/j.fbio.2024.104644 |
_version_ |
1805880573754867712 |
score |
13.18916 |