Concepedia

Meat By-product Processing

Meat By-Product Processing is a specialized unit operation within meat science and technology that involves the systematic transformation, recovery, and value addition of non-primary meat tissues—such as organs, blood, bones, and connective tissues—into edible, industrial, or commercial products through physical, chemical, or biological methods.

95

Publications

5.3K

Citations

331

Authors

135

Institutions

Publications per year

2017–2026

39

Parents

Publications

95

Application of functional citrus by-products to meat products

Juana Fernández‐López, J. M. Fernández-Ginés, L. Aleson‐Carbonell et al. · Trends in Food Science & Technology · 2004 · 265 citations

, , +12

New insights into meat by-product utilization

Fidel Toldrá, Leticia Mora, Milagro Reig · Meat Science · 2016 · 261 citations · Full text

, , +13

The potentials and challenges of using microalgae as an ingredient to produce meat analogues

Yunlei Fu, Tianpeng Chen, Stephenie Hiu Yuet Chen et al. · Trends in Food Science & Technology · 2021 · 218 citations

, , +12

Explicit and implicit attitude toward an emerging food technology: The case of cultured meat

Gerben A. Bekker, A.R.H. Fischer, Hilde Tobi et al. · Appetite · 2016 · 210 citations

, , +11

Plant-based meat alternatives: Compositional analysis, current development and challenges

Mudasir Ahmad, Shahida Qureshi, Mansoor Hussain Akbar et al. · Applied Food Research · 2022 · 199 citations · Full text

, , +15

1–5 of 95

Authors

331

  1. JÁ
    José Ángel Pérez‐Álvarez

    Universitat de Miguel Hernández d'Elx, Spain

    6 publications · 563 citations

    6

    h-index

  2. JF
    Juana Fernández‐López

    Universitat de Miguel Hernández d'Elx, Spain

    5 publications · 513 citations

    5

    h-index

  3. RL
    R.A. Lawrie

    University of Nottingham, United Kingdom

    4 publications · 127 citations

    4

    h-index

  4. SL
    Sami Luste

    University of Eastern Finland, Finland

    4 publications · 311 citations

    4

    h-index

  5. ES
    Estrella Sayas‐Barberá

    Universitat de Miguel Hernández d'Elx, Spain

    4 publications · 463 citations

    4

    h-index

1–5 of 331

Institutions

135

  1. Universitat de Miguel Hernández d'Elx

    Elche, Spain

    6 h-index

    29 publications

    3.1K citations

  2. University of Nottingham

    Nottingham, United Kingdom

    5 h-index

    12 publications

    363 citations

  3. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    4 h-index

    10 publications

    947 citations

  4. University of Eastern Finland

    Joensuu, Finland

    4 h-index

    8 publications

    581 citations

  5. Agrifood Research Finland

    Jokioinen, Finland

    3 h-index

    3 publications

    210 citations

  6. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    3 h-index

    7 publications

    728 citations

  7. Universidade Federal da Paraíba

    João Pessoa, Brazil

    3 h-index

    14 publications

    302 citations

  8. Aarhus University

    Aarhus, Denmark

    3 h-index

    9 publications

    565 citations

1–8 of 135

Venues

  1. Meat Science

    13 publications · 688 citations

    12

    h-index

  2. Trends in Food Science & Technology

    7 publications · 859 citations

    6

    h-index

  3. Journal of Cleaner Production

    3 publications · 186 citations

    3

    h-index

  4. Food and Bioprocess Technology

    3 publications · 149 citations

    3

    h-index

  5. LWT

    3 publications · 152 citations

    3

    h-index

1–5