Recent Advances in Protein Extraction Techniques for Meat Secondary Streams

Olugbenga Philip Soladoye (), Yu Fu, Juárez Manuel, Ifedayo Emmanuel Bello, David Tinotenda Mbiriri, Ajibola Bamikole Oyedeji, Tawanda Tayengwa and Jianping Wu
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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
David Tinotenda Mbiriri: Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, AB T4L 1W1, 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

Sustainability, 2025, vol. 17, issue 11, 1-39

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.

Keywords: environmental sustainability; food loss; food waste; green extraction; meat by-products/co-products; valorization (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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