Sustainable meat production and processing PDF
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Other works by Editor Charis M. Galanakis Food Waste Recovery: Processing Technologies and Industrial Techniques, ISBN 9780128003510, Published July 2015 Innovation Strategies in the Food Industry: Tools for Implementation, ISBN 9780128037515, Published June 2016 Olive Mill Waste: Recent Advances for Sustainable Management, ISBN 9780128053140, Published December 2016 Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, ISBN 9780128052570, Published January 2017 Handbook of Grape Processing By-Products: Sustainable Solutions, ISBN 9780128098707, Published March 2017 Handbook of Coffee Processing By-Products: Sustainable Applications, ISBN 9780128112908, Published May 2017 Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing, ISBN 9780128119358, Published January 2018 Polyphenols: Properties, Recovery and Applications, ISBN 9780128135723, Published January 2018 SustainableRecoveryandReutilizationofCerealProcessingBy-Products,ISBN9780081021620,PublishedJanuary2018 SeparationofFunctionalMoleculesinFoodbyMembraneTechnology,ISBN9780128150566,PublishedDecember2018 Innovations in Traditional Foods, Elsevier-Woodhead Publishing, ISBN 9780128148877, Published January 2019 Sustainable Meat Production and Processing Edited by Charis M. Galanakis AcademicPressisanimprint ofElsevier 125LondonWall,LondonEC2Y5AS,UnitedKingdom 525BStreet,Suite1650,SanDiego, CA92101,UnitedStates 50HampshireStreet,5th Floor,Cambridge,MA02139,UnitedStates TheBoulevard, LangfordLane,Kidlington,OxfordOX51GB,UnitedKingdom Copyright ©2019Elsevier Inc.Allrightsreserved. Nopartofthispublication maybereproducedor transmitted inanyformor byanymeans,electronicormechanical, including photocopying,recording,or anyinformationstorage andretrieval system,without permissioninwritingfrom thepublisher. Details onhowtoseekpermission, further informationaboutthePublisher’spermissionspoliciesandour arrangements with organizationssuchasthe CopyrightClearance CenterandtheCopyright LicensingAgency,canbefoundatour website: www.elsevier.com/permissions. Thisbookandthe individualcontributionscontainedinitareprotected undercopyright bythePublisher (otherthanas maybe notedherein). Notices Knowledgeandbest practiceinthisfieldareconstantly changing.Asnewresearchandexperiencebroadenour understanding, changesinresearchmethods,professionalpractices,or medicaltreatmentmay becomenecessary. Practitionersandresearchersmustalwaysrelyontheirownexperienceandknowledgeinevaluatingandusinganyinformation, methods,compounds,orexperiments describedherein.In usingsuchinformationor methodstheyshould bemindfuloftheir ownsafetyandthesafety ofothers,includingpartiesfor whomthey haveaprofessionalresponsibility. Tothefullestextentof thelaw,neither thePublishernor theauthors,contributors, oreditors, assumeanyliabilityforanyinjury and/ordamagetopersons orproperty asamatterof productsliability, negligenceorotherwise, orfromanyuseor operationof anymethods,products,instructions, orideascontained inthematerialherein. LibraryofCongress Cataloging-in-Publication Data Acatalogrecordforthisbookisavailablefrom theLibraryofCongress British LibraryCataloguing-in-Publication Data Acataloguerecordfor thisbookisavailablefrom theBritishLibrary ISBN:978-0-12-814874-7 ForinformationonallAcademic Presspublicationsvisit ourwebsiteat https://www.elsevier.com/books-and-journals Publisher: AndreGerhardWolff AcquisitionEditor: PatriciaOsborn EditorialProjectManager:KaterinaZaliva ProductionProjectManager:DennyMansingh CoverDesigner:MatthewLimbert TypesetbyTNQTechnologies Contributors Kemal Aganovic, German Institute of Food Technologies EdithG.GonzálezMondragón,InstituteofAgroindustry, (DIL e.V.), Quakenbrueck, Germany TechnologicalUniversityoftheMixteca,Huajuapande León, Oaxaca, Mexico Amali U. Alahakoon, Department of Food Science, University of Otago, Dunedin, New Zealand Temple Grandin, Dept. of Animal Sciences, Colorado State University, Fort Collins, CO, United States Carlos Álvarez, Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Volker Heinz, German Institute of Food Technologies Dublin, Ireland (DIL e.V.), Quakenbrueck, Germany Federica Balestra, Department of Agricultural and Food Maeve Henchion, Rural Economy and Development Sciences, Alma Mater Studiorum - University of Programme, Teagasc, Ashtown Food Research Centre, Bologna, Cesena, Italy Ashtown, Dublin, Ireland A.E.D.Bekhit,DepartmentofFoodScience,Universityof J.L. Jacobs, Animal Production Science, Agriculture Otago, Dunedin, New Zealand Victoria Research, Department of Economic Develop- ment, Jobs, Transport and Resources, Ellinbank, VIC, H. Bruce, Department of Agricultural, Food and Nutri- Australia tional Science, University of Alberta, Edmonton, AB, Canada Konstantina Kyriakopoulou, Food Process Engineering, Wageningen University, Wageningen, The Netherlands Rocío Gómez Cansino,Cátedra CONACyT, Postgraduate Division, Technological University of the Mixteca, Martha-Yarely Leal Ramos, Faculty of Chemical Scien- Huajuapan de León, Oaxaca, Mexico ces,AutonomousUniversity ofChihuahua,Chihuahua, Mexico Irma Caro, Department of Food Science and Nutrition, Faculty of Medicine, University of Valladolid, Valla- SarahA.Lynch,DepartmentofFoodQualityandSensory dolid, Spain Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland Roberto Castro-Muñoz, University of Chemistry and Technology Prague, Prague, Czech Republic; Institute Javier Mateo, Department of Food Hygiene and Food on Membrane Technology, ITM-CNR, Rende, Italy; Technology, University of León, León, Spain NanoscienceInstituteofAragon(INA),Universidadde Mary McCarthy, Department of Management and Mar- Zaragoza, Zaragoza, Spain keting, University College Cork, Cork, Ireland Romain Couture, Department of Food Quality and Néstor Gutiérrez Mendez, Faculty of Chemical Sciences, Sensory Science, Teagasc Food Research Centre Autonomous University of Chihuahua, Chihuahua, Ashtown, Dublin, Ireland Mexico Marco Dalla Rosa, Department of Agricultural and Food Leticia Mora, Instituto de Agroquímica y Tecnología de Sciences, Alma Mater Studiorum - Università di Alimentos (CSIC), Paterna, Spain Bologna, Cesena, Italy V. Muchenje, University of Fort Hare, Faculty of Science Birgit Dekkers, Food Process Engineering, Wageningen and Agriculture, Alice, South Africa University, Wageningen, The Netherlands Anne Maria Mullen, Department of Food Quality and Liana Drummond, Department of Food Quality and Sensory Science, Teagasc Food Research Centre Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland Ashtown, Dublin, Ireland xi xii Contributors Indrawati Oey, Department of Food Science, University P. Silva, Department of Animal Science, Faculty of of Otago, Dunedin, New Zealand; Riddet Institute, Agriculture, University of Peradeniya, Sri Lanka Palmerston North, New Zealand Sergiy Smetana, German Institute of Food Technologies Massimiliano Petracci, Department of Agricultural and (DIL e.V.), Quakenbrueck, Germany Food Sciences, Alma Mater Studiorum - University of Nino Terjung, German Institute of Food Technologies Bologna, Cesena, Italy (DIL e.V.), Quakenbrueck, Germany E.N. Ponnampalam, Animal Production Science, Agri- Fidel Toldrá-Reig, Instituto de Tecnología Química culture Victoria Research, Department of Economic (CSIC-UPV), Valencia, Spain Development,Jobs,TransportandResources,Bundoora, VIC, Australia Mònica Toldrà, Institute for Food and Agricultural Technology, University of Girona, Girona, Spain Milagro Reig,InstitutodeIngeniería deAlimentospara el Desarrollo, Universitat Politècnica de València, Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Spain Valencia, Spain René Ruby-Figueroa, Programa Institucional de Fomento Atze Jan van der Goot, Food Process Engineering, Wageningen University, Wageningen, The Netherlands a la Investigación, Desarrollo e Innovación, Uni- versidad Tecnológica Metropolitana, Santiago, Chile Luz H. Villalobos-Delgado, Institute of Agroindustry, TechnologicalUniversityoftheMixteca,Huajuapande N.D. Scollan, The Institute for Global Food Security León, Oaxaca, Mexico (IGFS), School of Biological Sciences, Queen’s University Belfast, United Kingdom Preface Sustainability is a conceptreflecting the principle thatwe must meet the needs of the present without compromising the ability of future generations to meet their own needs. This approach is becoming a major issue for the food industry worldwide for a simple reason: resources have been depleted as demand grows. The meat industry is one of the less environmentally friendly sectors of food production, and therefore, increasing attention toward sustainability have stimulatedcompaniestoreconsidertheirmanagementpolicyandfaceproblemsthathavebeenignoredformanydecades. Theurgentneedforsustainabilitywithinthemeatindustrieshasturnedtheinterestofresearchtoinvestigatethehandling of their resources with another perspective to adapt more profitable options. Responding to the goals of sustainability requiresthemaximumutilizationofallrawmaterialsproducedandintegrationofactivitiesthroughoutalltheproduction- to-consumptionstages.Tomaximizetheconversionofrawmaterialsintoconsumerproductsinthemeatindustry,efforts begintoimprovewelfare,thentoreduceenergyconsumptionofmeatprocessing,tovalorizeco-andbyproductsaswell as to improve packaging. Subsequently, there is a need for a new book addressing the latest demands of the meat industry. Amongotheractivities(webinars,workshops,e-courses,etc.),FoodWasteRecoveryGroup(www.foodwasterecovery. group) of the ISEKI Food Association has published books over the past four years that deal with different issues of sustainablefoodsystems,innovationsinthefoodindustry,foodwasterecovery,andnonthermalprocessing.Followingthe on-timeneedsofliterature,thecurrentbookprovidesareferencecoveringthemostimportantaspectsofsustainablemeat production and processing at all relevant stages. The general scope is to support the scientific community, professionals, and companies (big and small enterprises) that aspire to improve their efficiency and sustainability. The book consists of 12 chapters and numerous topics. Chapter 1 deals with practical agricultural and animal welfare sustainability, as well as with principles for commercial supply-chain managers of livestock and poultry. An effective commercial animal welfare assessment system should have third-party independent audits, internal farm audits by the producer,andauditsbythecorporatestaffswhoarebuyingtheanimalproducts.Chapter2discussescurrenttrendsofmeat consumptionaroundtheglobal,aswellassustainableproductionstrategiesandprocessingsystemsforthefuture,covering aspectsfromfarmtofork.Chapter3coversfunctionalingredientsandadditivesthatarecommonlyusedinprocessedmeat products to retain moisture and modify texture. Mechanisms of action, current market challenges toward sustainability, health, and consumer perception are discussed for each of the main technofunctional ingredients categorized (sodium chloride, phosphates, carbonates and citrates, starches and flours, vegetable proteins, hydrocolloids and vegetable fibers, and dairy and egg proteins). Chapter4reviewsthecurrentstateoftheartofthedifferenttechnologiesthatcanbeappliedtorecoverproteinsfrom meat processing coproducts, and from other secondary processing streams from meat processing for potential food ap- plications. The increasing demandfor protein coupledwithcalls for betteruse ofnaturalresourceshave renewedinterest on the recovery of value from coproducts and secondary food production streams, providing an opportunity for the meat processing industry to fully explore the potential of these rich materials. At this point, it is important to clarify the dif- ferencebetweentheterms“byproduct”and“coproduct,”particularlyinthemeatsector.Thetermbyproductisusedinthe United States and many other countries to describe parts of the carcass other than dressed meat. In addition, it is widely usedforresearchpurposestodescribedifferentmaterialsthathavetheprospectsofbeingreutilized,recycled,orreusedfor several purposes (e.g. human nutrition, energy production etc.). On the other hand, the European Union regulations specifically define animal byproducts as “any part of theanimalcarcass orany material ofanimal origin notintendedfor human consumption.” This categorically excludes such materials from the human food chain and includes parts of the animalwhichmaypresentasafetyrisk,inediblematerial,ormaterialwhichtheoperatorhasdecidedtodirecttopurposes xiii xiv Preface other than human consumption. This decision, once made, shall be irreversible (EC Regulation 1069/2009). Three cate- gories of animal byproducts are defined in the regulations, according to the level of risk presented, category 1 being the highest risk category and including specific risk materials associated with transmissible diseases such as the bovine spongiform encephalopathy (BSE). Category 2 is also considered high risk and includes materials such as infected or contaminated carcasses; category 3 is considered low risk, and includes, for example, inedible carcass materials, such as hidesandskins,freefrominfection.However,frequentlymanyedibleproductsofthefifthquarteroriginatingfromhealthy animals and suitable for human consumption are, for operational or commercial reasons, directed into category 3, excluding such items from the food chain. Therefore, for the needs of the current book, the term “coproduct” is used to describe only materials that are intended for human consumption whereas the term “byproduct” is used for all kind of materials(edible and nonedible) that areunder evaluation for research purposes. InChapter 5,blood, whichisoneofthe main coproducts of the meat industry, is discussed as a potential and sustainable source of technofunctional proteins. Considerations such as the generated volumes, the economic viability of its industrial use, main fractions (e.g. proteins) that can be extracted, most relevant functionalities, and current commercial uses are analyzed. As the world’s population increases, the need for reliable protein sources is growing. Meat is well-considered a good source of high biological value protein, but meat is not sustainable. Following this trend, the market turned to vegetable proteins, such as pulses,wheat gluten, and soy protein,which are processed into meat-like products, also known as meat analogues. Chapter 6 discusses the insights concerning plant-based meat analogues, their production, and future de- velopments. In Chapter 7, the application of membrane technology for recovery purposes is addressed and summarized, displaying a clear prospect for protein separation from meat processing coproducts. Furthermore, an outlook is provided concerningthepotentialpostapplicationofthesolutes.Chapter8presentsthevalorizationofcoproductsanddemandsfrom thefoodindustry,especiallyinthedevelopmentofhighadded-valuecompoundslikebioactivesandnutraceuticals,aswell asfeedandpetfooduses.Otherapplicationsofinediblebyproductslikechemical,pharmaceutical,andenergyapplications also are discussed. Chapter9discussesexistingandalternativepackagingsolutions,withagoalofdenotingweaknessesandopportunities toimprovesustainabilityefficiencyofthemeatmanufacturingsector.Replacementofconventionalenergy-intensivemeat processes with innovative and nonthermal technologies provides another potential to reduce energy consumption, reduce production costs, and improve the sustainability of meat production. In Chapter 10, four technologies (high pressure processing,shockwaveordynamichighpressureprocessing,pulsedelectric fields andohmicheating)atdifferent market state of emergence are briefly reviewed, indicating different limitations and highlighting problems solving via improve- ments of technology readiness levels and further equipment development. The research and potential use of antioxidants (synthetic, nature-identical, and natural) in fresh and processed meat are described in Chapter 11. The most important potentially cytotoxic substances in meat related to meat oxidation are classified, and studies on the effect of the use of natural antioxidants on reducing their levels are reviewed. Finally, Chapter 12 discusses consumer evaluations of food products that incorporate ingredients derived from offals that have been produced through a range of food processing technologies. It highlights that trial by curious consumers is not enough and therefore interventions by different stake- holders will be required to enhance capability and motivation of consumers to change their behavior to incorporate such products into their diets. Conclusively,thebookfillstheexistingliteraturegapbyprovidingcertainsolutionsforindustrialsustainabilitydespite meat processing, production, and co- and byproducts management. It is a guide for all meat and animal scientists, tech- nologists, researchers, and engineers trying to optimize industrial performance and reduce environmental impact. It concerns all kind of professionals who work in the meat industry and are seeking to improve their by- and coproduct management by actively utilizing respective streams in effective applications. It could be a helpful reference book for producers,largercompanies,orcompaniessupplyingdevicestomeatindustry.Finally,itcouldbeusedasatextbookand ancillary reading in graduate and postgraduate level multidisciplinary courses of meat and animal science, as well as of food, environmental, and bioresource technology. During this project I had the opportunity to collaborate with so many experts from Australia, Canada, Chile, Czech Republic,Germany, Mexico,India,Italy,Ireland, Spain, Sri Lanka,theNetherlands,NewZealand, theUnited Kingdom, and the United States. Hereby, I would like to honor and thank all the authors of the book for accepting my invitation, collaborating in this project, and bringing together several topics of sustainable meat systems in one comprehensive textbook.Theirdedicationtobook’sconcept,aswellastheiralignmentwiththeeditorialguidelinesandtimelineismuch appreciated.IwouldalsoliketothanktheacquisitioneditorPatriciaOsborn,thebookmanagerJacklynTruesdellaswell Preface xv asallcolleaguesofElsevier’sproductionteamfortheirhelpduringpublishingprocess.Finally,Ihaveamessageforallthe readers of this book. Big collaborative book projects may contain errors and gaps as they are developed after thorough scientific discussions of different experts. Thereby, any comments, notifications, or even criticism are and always will be welcome. In that case, please do not hesitate to contact me to discuss any issues of this book. Charis M. Galanakis Food Waste Recovery Group ISEKI Food Association Vienna, Austria [email protected] Research and Innovation Department Galanakis Laboratories Chania, Greece [email protected] Chapter 1 Principles for Commercial Supply Chain Managers of Livestock and Poultry Temple Grandin Dept.ofAnimalSciences,ColoradoStateUniversity,FortCollins,CO,UnitedStates 1.1 INTRODUCTION: DEFINITION OF SUSTAINABILITY Looking at sustainable agriculture, there are many definitions of sustainability. Supply chain managers need to under- stand this because younger consumers are becoming more interested in supporting practices that are sustainable (Economist, 2017). Both scientific papers and major websites on sustainability all agree that preserving the environment is a major component (Tilman et al., 2002; SARE, 2012; SAREP, 2017). People who are raising crops or animals also have to be able to make a living. The Sustainable Agriculture Research and Education (SARE) program (the USDA website) emphasizes that profitability must be long-term. The University of California sustainability website is similar to SARE (2012) (SAREP, 2017). The three main sustainability factors are environmental health, economic prosperity and social economic equity. Animal welfare is not mentioned on these major websites. Some organizations have added it to the social economic equity or quality-of-life section. The Grace Communication Foundation (2017) states that sustainability has four parts: 1. Preserve the environment: Examples of good practices are crop rotation to improve soil health and reduce plant dis- eases. Pasture based grazing and livestock integrated into a crop rotation system to improve the land (Dobrowolski andEngle,2016;Lemaireetal.,2014;Chenetal.,2015;Cerrietal.,2014;Papanastasis,2009).Wellmanagedgrazing can improve biodiversity (Marty, 2015). 2. Maintain public health. 3. Vibrant communities: Includes social economic equity and economic prosperity. 4. Animal welfare: Part of social economic equity. 1.2 DEVELOPING COMMERCIAL SUPPLY CHAIN SYSTEMS IfI am a manager who is developing a sustainability program for my commercial agricultural business, where do I start? Theauthorsuggestsstartingbydefiningwhateverybodywouldagreeisnotsustainable.IfIamresponsibleforpurchasing foodandmanagingasupplychain,Imustinsurethatbadpracticesareeliminatedfrommysystem.Thereisabaselinethat everybody should attain. The outline below would be the bare minimum requirements that all responsible food supply chainmanagersshouldfollow.Individualcompaniesservingspecializedmarketsmayhaveadditionalrequirements.Below is a list of things that are definitely not sustainable: 1.2.1 Environmental Examples of Unsustainable Practices and Lack of Stewardship That Must Be Avoided 1. Depleting an underground aquifer that is not being replenished by rainfall (Taylor and Nel, 2014; Lai, 2017; Dalin et al., 2017; Aidaya, 2017). 1 SustainableMeatProductionandProcessing.https://doi.org/10.1016/B978-0-12-814874-7.00001-8 Copyright©2019ElsevierInc.Allrightsreserved.
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