Page 33 - FoodFocusThailand No.204 March 2023

SPECIAL FOCUS

added to cookies, around 6 percent on a weight basis, เอกสารอ้างอิง / References
to improve the iron content for children. Lastly, fibrinogen, 1. สำำ�นัักวิิจััยเศรษฐกิจัก�รเกษตร. (2565). สำถ�นัก�รณ์์สำินัค้้�เกษตรที่่่��สำำ�ค้ัญและ
a type of blood protein, can be used as a binding agent แนัวิโนั้ม ปีี 2566. สำำ�นัักง�นัเศรษฐกิจัก�รเกษตร กระที่่รวิงเกษตรและสำหกรณ์์.
in restructured meat products. 2. Annex, I. (2011). of Commission Regulation (EU) No 142/2011 of 25
February 2011 implementing Regulation (EC) No 1069/2009 of the Eu
ropean Parliament and of the Council laying down health rules as regards
animal by-products and derived products not intended for human con
sumption and implementing Council Directive 97/78/EC as regards
certain samples and items exempt from veterinary checks at the border
under that Directive.
3. Anzani, C., Boukid, F., Drummond, L., Mullen, A. M., & Álvarez, C. (2020).
Optimising the use of proteins from rich meat co-products and non-meat
alternatives: Nutritional, technological and allergenicity challenges. Food
Research International, 137, 109575.
4. Chiang, J. H., Hardacre, A. K., & Parker, M. E. (2020). Effects of
Maillard-reacted beef bone hydrolysate on the physicochemical
properties of extruded meat alternatives. Journal of food science, 85(3),
567-575.
5. Jadeja, R., Teng, X. M., Mohan, A., & Duggirala, K. (2022). Value-Added
Utilization of Beef By products and Low-Value Comminuted Beef:
- Fat as a co-product from cutting can be converted Challenges and Opportunities. Current Opinion in Food Science, 100938.
into lard or tallow for cooking or as butter-replacing bread 6. Lynch, S. A., Mullen, A. M., O’Neill, E., Drummond, L., & Álvarez, C.
(2018). Opportunities and perspectives for utilisation of co-products in
spread. Through more advanced techniques, it can be the meat industry. Meat Science, 144, 62-73.
used to manufacture chemical ingredients for cosmetics, 7. Regulation, E. C. (2009). No 1069/2009 of the European Parliament and
soaps, medicines, and animal feeds. Animal fats, such the Council of 21 October 2009 laying down health rules as regards
as those from chickens or bovines, are imported to animal by-products and derived products not intended for human
consumption and repealing Regulation (EC) No 1774/2002 (Animal
produce biodiesel by means of transesterification. In by-products Regulation). Official Journal of the European Union, Brussels,
the USA, 26 percent of its domestically produced Belgium.
biodiesel in 2014 came from animal fat co-products 8. Toldrá, F., Reig, M., & Mora, L. (2021). Management of meat by-and
generated during cutting. Cow fat can be used as a co-products for an improved meat processing sustainability. Meat
Science, 181, 108608.
carbon ingredient to produce polyhydroxyalkanoates 9. Xue, L., Prass, N., Gollnow, S., Davis, J., Scherhaufer, S., Östergren, K.,
(PHAs), a biodegradable polyester that can be used as Cheng, S. and Liu, G. (2019). Efficiency and carbon footprint of the
an alternative energy source and may replace German meat supply chain. Environmental science & technology, 53(9),
5133-5142.
petroleum-based plastics in the future.
The usage of cutting co-products, however, still
poses some issues and concerns related to consumer
safety and the selection of suitable co-product types to
produce human foods, animal feeds, chemical products,
or fuels. In the USA, the USFDA prohibits the usage of
co-products with high risks of bovine spongiform
encephalopathy (BSE), such as brain, skull, eye,
trigeminal nerve, spinal cord, and spine of bovines older
than 30 months, in the production of human foods, food
supplements, and cosmetics. The Regulation (EC)
1069/2009 and the Regulation (EC) 142/2011 issued
by the European Union classify animal-based
co-products into 3 following categories based on the
risk levels that they may pose to humans: Category 1
includes co-products of the highest risks that are
permitted to be used for fuel combustion or biodiesel
production only; Category 2 spans co-products of high
risks that can only be used for fuels, biodiesel, biogas,
or fertilizers; Category 3 encompasses co-products of
low risks, which are allowed for human consumption.
For the reasons mentioned above, food processors
and product developers should study guidelines for legal
measures of each country before commencing product
development so that co-products can be used with
utmost efficiency to build the confidence of and ensure
consumer safety. In addition, such efforts can help
reduce costs and environmentally damaging industrial
waste and promote long-term sustainability for the meat
industry.

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