Resumen

ORDAZ-RODRIGUEZ, Silvia Betzabe; ABADIA-GARCIA, Lucía; FEMAT-DIAZ, Aurora  y  MENDOZA-SANCHEZ, Magdalena. Learning to Revalue By-Products and their Application in Meat Products. Epistemus (Sonora) [online]. 2022, vol.16, n.33, pp.55-62.  Epub 19-Mayo-2023. ISSN 2007-8196.  https://doi.org/10.36790/epistemus.v16i33.227.

One of society's major problems today is the enormous amount of waste generated by the agri-food industry. These by-products, which still contain potentially valuable compounds, can represent a new source of renewable resources as food additives. This may allow the establishment of sustainable development initiatives to mitigate environmental problems and, at the same time, develop products with improved nutritional value. Recently, it has been searched included more natural ingredients and preservatives in food production. In the meat industry, there is a particular problem of decomposition and oxidation of products. The objective of this article is to publicize the work being done in food science to improve the processing and quality of meat products through the use of by-products.

Palabras llave : By-products; Revaluation; Natural additives; Antioxidants; Functional food.

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