Recovery of value from meatprocessing streams
Anne Maria MullenTeagasc Food Research Centre Ashtown, Ashtown, Dublin 15
Anne Maria Mullen, Waste not Want not, Teagasc Ashtown, 2014
Average live weight -~550kg
Boned meat ~ 220kg(40%)
Average live weight 18-55 kg
Boned meat 40-50%
Average live weight -~90kg
Boned meat ~ ~57kg(64%)
Anne Maria Mullen, Waste not Want not, Teagasc Ashtown, 2014
Steps to control &optimiseChilling regime
Aitch bone hangingPostmortem ageing
Hot boningElectrical stimulation
Intrinsic valueFormulation
Breeding indicesfor eating quality
Steps to optimiseutilisation and value?
Anne Maria Mullen, Waste not Want not, Teagasc Ashtown, 2014
Waste from processing chain
BEEF
263kg/head
SHEEP
19.3kg/head
PIG
19.3kg/head
Anne Maria Mullen, Waste not Want not, Teagasc Ashtown, 2014
Waste/secondary products
Edible offal and edible fats
Bones (soups buttons bone meal)
Blood (human and animal consumption, pharmaceutical& food additives emulsifiers, stabilisers, clarifiers,nutritional additives)
Hide, feet, hair etc
Inedible offal, fats
SRM etc
Current uses edible, rendering, landspread plus somehigher value
Anne Maria Mullen, Waste not Want not, Teagasc Ashtown, 2014
Closer look at some by-productsand higher value applications
Anne Maria Mullen, Waste not Want not, Teagasc Ashtown, 2014
Higher value opportunities
Process by-product to extract or generatehigher value co-products
Proteins with techno-functionality ofinterest to the food and beverage sector
Techno-functional activity
Solubility
Emulsification
Foaming
Gelling
Water binding
Protease inhibition
Protein
Molecular size
Charge
Amino acids present
Binding with lipids etc
Lipids
Other small molecules,ingredients
Processing conditions
Anne Maria Mullen, Waste not Want not, Teagasc Ashtown, 2014
Higher value opportunities
Process by-product to extract or generatehigher value co-products
Proteins with techno-functionality ofinterest to the food and beverage sector
Functional lipids
Pet food applications nutraceuticals etc
Sports/nutrition
Cosmetics
Biomedical collagen for tissue scaffolds
Biomedical bioactive elements biomolecules, peptides, lipids
Blood
5-7% total body weight. ~ 19% protein.
~65% plasma (6-7% protein)
~35% cellular (~35% protein).
Plasma: albumin, globulins, fibrinogen
Cellular erythrocytes (RBC Haemoglobin (Hg) mainprotein), leukocytes (white 3 types neutrophil, eosinophil,basophil) and platelets.
Cells enzymes protein and other organic and
inorganics.
Anne Maria Mullen, Waste not Want not, Teagasc Ashtown, 2014
Blood utilisation: food
Solubility
Solubility%
pH , ionic strength etc
Plasma 75-100 Good across 3-8, optimal 4
Serum 70-90 pH3-8, optimal pH8
Albumin 70-100 Across 3-8, only small ionic strength effect
Globulins 40-90* Depends very much on pH and ionic strength
Fibrinogen
Other uses of blood Life Sciences, diagnostic, biotech applications.
Compounds with higher value medical applications E.g. thrombin (EC 3.4.21.5) and plasmin, Hemopure, fibrinogen.
Bioactive compounds: wide range antihypertension, enhancement of mineral
absorption/bioavailability, immunomodulatory
Pet and livestock feed Lysine supplement, vitamin, nutritional. Porcine/bovine plasma
benefical to young pig performance 1st week after weaning IgG main contributory factor.
Fats: cosmetic, rubber and plastic polymerisation, lubricants,biodiesel
Haemoglobin protein, heme iron polypeptide, colour. Colour and flavour can be problematic
Australia
BSA technical and diagnostics
IgG Functional food, veterinary,technical diagnostic
Thrombin medical device therapeutics
Hg Veterinary/Animal/Pet,Technical/diagnostic, Nutraceutical
Return on investment 2-5years
Petfood nutraceutical of particularinterest
Anne Maria Mullen, Waste not Want not, Teagasc Ashtown, 2014
Connective tissue
Support; Signaling; Nutrient flow.
Very diverse tissue: cells with abundant extracellularcellular matrix (ECM).
ECM: collagens, proteoglycans, elastin etc.
Collagen: most predominant protein in body (~30% totalprotein). 27 variants. Glycine rich, proline and leucine Fibrous = type I, II, III, V
Bone Type I: Cartilage Type II: Skin Type III V.
Proteoglycans (PGs)
Protein core, shorter oligosaccharides, longer GAGchains (e.g. chondoitin sulphate, dermatan sulphate,heparan sulphate, keratin sulphate.). Aggrecan =largePGs. Hyaluronic acid nonsulphated.
Anne Maria Mullen, Waste not Want not, Teagasc Ashtown, 2014
Biomedical - can assist in wound repair,tissue scaffolds
Cosmetic uses collagen, hydrocolloids
Gelatin food, pharma etc
Nutraceuticals proteoglycans
Added to myofibrillar proteins can bringsome benefit to water trapping in gels.
Connective tissue
Anne Maria Mullen, Waste not Want not, Teagasc Ashtown, 2014
Pig05049
Author: ChristienMeindertsma
Parts of pig: maketheir way into at least185 non-porkproducts, from bulletsto artificial hearts.
Includes ammunition,medicine, photopaper, heart valves,brakes, chewing gum,porcelain, cosmetics,cigarettes, conditionerand even bio diesel.
DailyMail, Bullets, bread and beer,tambourines and toothpaste... and the 180other things you can to do with a pighttp://www.dailymail.co.uk/sciencetech/article-1217794/From-bullets-bread-beer-tambourines-
toothpaste--plus-180-things-pig.html#ixzz2sMWQgZF7
3 October 2009
180 other things you can do with a pig
Challenges
Legislation
Variability optimising functionality, preventingunwanted effects e.g. bitterness. Understand driversof yield
Efficacy
Toxicity, bioavailability
Scale or lack of (collaborate/partnership)
Freedom to operate
Consumer attitudes
Environmental issues associated with newprocessing
. Anne Maria Mullen, Waste not Want not, Teagasc Ashtown, 2014
Progress to date
Anne Maria Mullen, Waste not Want not, Teagasc Ashtown, 2014
Extraction of Protein from Lung
Protein FunctionalityGelling quality of protein comparesfavourably to blood plasma and egg white 1
Emulsifying capacity also comparesfavourably to Na-caseinates 1
Gelling qualities (Least gelationconcentration) compared to favourably toproteins isolated form legume sources2
(Selmaine, D. 2007 1: Lynch, S. 2013 2)
Can we generate bioactive peptides from offaland low value meat?
Antioxidant activity assays:DPPH, TBARS, metal chelatingassay, etc
Antimicrobialactivity assays
AntihypertensionACE-I assay
Synthesis of thecharacterised peptidesto confirm bioactivities
Characterisation of peptidic contents of activefractions: MALDI-ToF, ESI-Q-Tof, Edmandegradation
Ultra-filtration(10, 5, 3, 1 kDa MWCO)
Enzyme hydrolysis Pepsin, Alcalase, pronaseE, collagenase, protease from Bacillus subtilis,papain, trypsin, bromelain, thermolysin,Neutrase
BY-PRODUCTS
Purification steps:Fractionation steps:
Di Bernardini et al., 2011
Peptides displaying antioxidantand ACE inhibitory activity
Generated fromLung, Liver & Brisket
Australian enzymecompany
EI
Hydrolysing fish and meatby-products
Three layers/phases Fat
Soluble protein
Residue/insoluble
Demonstration activity
Anne Maria Mullen, Waste not Want not, Teagasc Ashtown, 2014
ReValueProtein
FIRM project lead by Ashtown Partners = UCC, UCD, NUIG, Shannon ABC/ITTralee
Multidisciplinary Techno-functional, sports/nutrition, biomedical,
bioactivity
Variety of raw materials Lung, liver, heart, tendons, cook-out, thaw loss
Establish flow process Novel processes, pilot scale
Consumer attitudes Commercialisation strategy
Anne Maria Mullen, Waste not Want not, Teagasc Ashtown, 2014
Task 1 Reviewing current practicesand associated legislation
Task 2 Describing & characterizingraw materials and co-products
Task 3. Processing design:techno-functional and nutritive properties
Task 5.Evaluating techno-functional attributesat fundamental level and in real food systems
Task 4. Processing design: bio-activecompounds: cardiac and mental health, tissueengineering and regenerative medicine applications
Task 6. Evaluating health promoting properties,low molecular weight components,iron bioavailability
Task 7. Bio-functional evaluation: bioactivity/bioavailability, tissue engineering ®enerativemedicine applications
Task 8. Novel technologies to optimise processing
Task 9. Scale-up of selected processing
Pillar 1Characterisation
Pillar 2Processing ofsource material
Pillar 3Applications
Pillar 2Processing ofsource material
Task
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Global companies:
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