Value addition to traditional products for iron security

Innovations in value-addition of edible meat by-products.

While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible meat by-products depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tiss...

High Protein Milk Ingredients - A Tool for Value-Addition to Dairy and Food Products

Dairy ingredients are used in food systems because they provide desirable sensory properties, physical properties, and/or nutritional traits in a convenient, wholesome and economical way. These key attributes, which are made available in a wide array of dairy ingredients, make them desirable to food formulators. Milk protein ingredients provide not only nutrition, but also specific technologica...

Enrobing Technology : Potential Means To Value Addition In Cured Meat Products

The economic analysis of value-addition to cured meat through enrobing technology was studied on three types of processing units. The data on input use and output yields were collected form NRCM and Comparative economics were worked out for cooked cuts alone and cooked cuts combined with enrobing. High capital investment (Rs.51.4lakhs) has been found in enrobed cuts than cooked cuts (Rs.41.42 l...

Assessing Environmental Sustainability and Value Addition Opportunities for By-products from Aquaculture

Genetic contamination of traditional products

Article history: Received 30 May 2011 Received in revised form 18 October 2012 Accepted 22 October 2012 Available online xxxx Cross-pollination can be caused by birds, insects and wind. Genetically modified (GM) seeds are produced each year in a controlled environment to maintain their purity. However, pollen from the GM crop can be transferred to traditional crops. When the GM crop producers a...