APRENDIENDO A REVALORIZAR LOS SUBPRODUCTOS Y SU APLICACIÓN EN PRODUCTOS CÁRNICOS

Autores/as

DOI:

https://doi.org/10.36790/epistemus.v16i33.227

Palabras clave:

Subproductos, Revalorización, Aditivos naturales, Antioxidantes, Alimento funcional

Resumen

Uno de los grandes problemas que enfrenta la sociedad actual, es la enorme cantidad de desechos que se generan en la industria agroalimentaria. Estos subproductos, que aún poseen compuestos potencialmente útiles, pueden representar una nueva fuente de recursos renovables para su uso como aditivos alimentarios. Lo anterior, puede permitir establecer iniciativas de desarrollo sostenible para mitigar problemas ambientales, y al mismo tiempo, desarrollar productos con un valor nutricional mejorado. Recientemente, se ha buscado incluir ingredientes y conservadores más naturales en la producción de alimentos. Es en la industria cárnica, donde se tiene especialmente un problema de descomposición y oxidación de los productos. El objetivo del presente artículo de divulgación es dar a conocer el trabajo que, desde la ciencia de los alimentos, se hace por mejorar el procesamiento y la calidad de los productos cárnicos, a través del uso de subproductos.

 

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Citas

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Publicado

2022-07-25

Cómo citar

Ordaz, S. B., Abadía-García, L., Femat-Díaz, A., & Mendoza-Sánchez, M. (2022). APRENDIENDO A REVALORIZAR LOS SUBPRODUCTOS Y SU APLICACIÓN EN PRODUCTOS CÁRNICOS. EPISTEMUS, 16(33). https://doi.org/10.36790/epistemus.v16i33.227

Número

Sección

Ciencia, Tecnología y Sociedad