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Recent Advances in Protein Extraction Techniques for Meat Secondary Streams

Author

Listed:
  • Olugbenga Philip Soladoye

    (Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, AB T4L 1W1, Canada)

  • Yu Fu

    (College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, China)

  • Juárez Manuel

    (Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, AB T4L 1W1, Canada)

  • Ifedayo Emmanuel Bello

    (Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, AB T4L 1W1, Canada
    Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmonton, AB T6G 2P5, Canada)

  • David Tinotenda Mbiriri

    (Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, AB T4L 1W1, Canada
    Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmonton, AB T6G 2P5, Canada)

  • Ajibola Bamikole Oyedeji

    (Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmonton, AB T6G 2P5, Canada)

  • Tawanda Tayengwa

    (Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, AB T4L 1W1, Canada)

  • Jianping Wu

    (Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmonton, AB T6G 2P5, Canada)

Abstract

Meat secondary streams command low value along the meat value chain, with a significant portion of these exiting the food value chain and contributing to global food loss and waste. Valorizing these substantial secondary streams through the efficient extraction of high-biological-value proteins could translate into significant social, economic, and environmental benefits. Protein extraction from meat secondary streams offers a promising approach to enhance their nutritional and commercial value while supporting global food security initiatives. This approach could also help to distant these by-products from their original source, making them more appealing to consumers. The current review evaluates the protein content and valorization potential of meat secondary streams from various animal sources. It further provides a critical assessment of both traditional and emerging protein extraction techniques, highlighting their advantages, limitations, and applications. Existing knowledge gaps are also identified to guide future research. This review aligns the role of protein recovery technologies with the UN’s Sustainable Development Goal target 12.3, which seeks to halve global food waste by 2030.

Suggested Citation

  • Olugbenga Philip Soladoye & Yu Fu & Juárez Manuel & Ifedayo Emmanuel Bello & David Tinotenda Mbiriri & Ajibola Bamikole Oyedeji & Tawanda Tayengwa & Jianping Wu, 2025. "Recent Advances in Protein Extraction Techniques for Meat Secondary Streams," Sustainability, MDPI, vol. 17(11), pages 1-39, June.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:11:p:5110-:d:1670508
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    References listed on IDEAS

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    4. Wei Wang & Zhonglei Li & Junzhong Liu & Yuejun Wang & Shanhong Liu & Mi Sun, 2013. "Comparison between thermal hydrolysis and enzymatic proteolysis processes for the preparation of tilapia skin collagen hydrolysates," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(1), pages 1-4.
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