2022
DOI: 10.1111/1541-4337.12879
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Exploring the prospects of the fifth quarter in the 21st century

Abstract: A variable proportion of slaughtered livestock, generally referred to as the fifth quarter, is not part of the edible dressed meat and regarded as animal byproduct. In order for the fifth quarter to play a significant role in the current effort toward a circular bio‐based economy, it has to successfully support food security, social inclusivity, environmental sustainability, and a viable economy. The high volume of these low‐value streams and their nutrient‐dense nature can facilitate their position as a very … Show more

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Cited by 9 publications
(11 citation statements)
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“…Many proteolytic peptides have been developed as non-heme iron fortifiers because of their ability to promote the non-heme iron absorption through strong binding capacity of non-heme iron [17,18]. At present, the utilization ratio and commercial value of hemoglobin are low [5,6]. Hemoglobin hydrolysate is an important product of hemoglobin commercial processing.…”
Section: Discussionmentioning
confidence: 99%
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“…Many proteolytic peptides have been developed as non-heme iron fortifiers because of their ability to promote the non-heme iron absorption through strong binding capacity of non-heme iron [17,18]. At present, the utilization ratio and commercial value of hemoglobin are low [5,6]. Hemoglobin hydrolysate is an important product of hemoglobin commercial processing.…”
Section: Discussionmentioning
confidence: 99%
“…The protein accounts for more than 80% of the dry weight of animal blood [4]. Hemoglobin is the most abundant protein in the blood (more than 60%), which provide essential amino acids and iron for the body [5]. However, hemoglobin is often discarded or used as additives of animal feedstuff due to consumers' religious beliefs and the heme of hemoglobin that impart a dark-red color and metallic flavor to the product, which caused huge economic losses [5,6].…”
Section: Introductionmentioning
confidence: 99%
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“…Byproducts from several organs, including the liver, lung, heart, kidney, brain, spleen, and tripe, are often used in conventional dishes across many cultures ( Nollet and Toldra, 2011 ). These byproducts are essential for constructing nutrient-dense meals since they frequently include high protein levels, vitamins, and minerals ( Soladoye et al, 2022 ). Utilizing these byproducts in specific circumstances can also help prevent food waste and promote more sustainable food systems ( Jurgilevich et al, 2016 ).…”
Section: Introductionmentioning
confidence: 99%
“…Moreover, the growth of world population and the increase in demand for food, combined with actions in favor of the sustainability of the meat industry, have highlighted the need to find alternative protein sources (pulses, cereals, insects, fungi, algae, and protein recovered from meat or fish by-products) of nutritional and sensory quality, with a milder environmental impact [ 5 ]. In this regard, the nutritional value of meat co-products is closely comparable to lean meat [ 13 ], and they are sources of high-quality proteins with excellent techno-functional properties.…”
Section: Introductionmentioning
confidence: 99%