1. REVALUE PROTEIN PROJECT: UN PLANTEAMIENTO MULTIDISCIPLINAR PARA LA RECUPERACIÓN Y REVALORIZACIÓN DE PROTEÍNAS DE SUBPRODUCTOS BOVINOS Y PORCINOS Carlos Álvarez, Sarah Lynch, Liana Drummond & Anne Maria Mullen
Shannon ABC

2. Index Background of the project
Main project pillars and overview of project tasks
Approaches employed for by-product revalorisation

3. Index Background of the project
Main project pillars and overview of project tasks
Approaches employed for by-product revalorisation

4. Background of the project: the issue
(Mullen, Álvarez et al. 2015)
Up to 263 or 35 kg/head of non-meat material is generated per bovine or porcine animal
Many of this products currently have lower or negative value outlet
High environmental impact ("Universal Recovery Strategy“)
Commercialisation of outputs requires understanding consumer concerns and preferences relating to products and processes

5. Background of the project: revalorisation
Direct preparation
Uses
Revalorizing techniques
High added-value products
Liver
Frozen, fresh or refrigerated
Braised, broiled, fried, patty and sausage
Enzymatic hydrolysis
Antioxidant peptides
Heart
Whole or sliced
Braised, cooked, luncheon meat, patty, loaf
Isoelectric solubilization/precipitation
Phosphate buffer washing
High value protein with low ash, fat and cholesterol
Myofibrillar concentrate as
texturizing
Skin
Fresh, refrigerated
Gelatin
Collagen recovery
Enzymatic hydrolysis and chromatographic purification
Collagen hydrolysis
Barrier membrane, drug delivery, fibroblast scaffolds, bioengineered tissues
Antioxidant peptides and liver protectors
Antioxidant activity, antimicrobial properties antihypertensive, biomimetic tissue
Blood
Fresh or refrigerated
Black pudding, sausages, blood and barley loaf
Enzymatic hydrolysis  
Chemical hydrolysis 
Ethanol precipitation
 High pressure treatment
Subcritical water hydrolysis
Antioxidant, antibacterial, antihypertensive or iron-binding peptides 
Pre-digested peptides for animal and pet food
Purified protein as food ingredient
Peptides and biopreserved blood
Amino acid and peptides production
Bone
Gelatin, soup, jellied products
Subcritical water
Alkaline extraction
Hydroxyapatite and collagen
New kind of sausages
Lung
Blood preparations, pet food
ISP* and membrane filtration
Protein concentrates with good functional properties
Feathers and hair
Incineration, rendering
Feather or hair meal
Keratinolytic bacteria fermentation and enzymatic hydrolysis
Keratinolytic protease production, culture medium, soil assessment, separation membranes
(Mullen, Álvarez et al. 2015)

6. Background of the project: research approach
Objectives based on hypothesis that the meat processing streams
are sources of functionally important proteins possessing many
properties which command an economic value.
Sampling protocols
Processing of source material
Evaluation of functional properties
Novel non-thermal processes
Scale up
Consumer attitudes & commercialisation strategy

7. Index Background of the project
Main project pillars and overview of project tasks
Approaches employed for by-product revalorisation

9. Index Background of the project
Main project pillars and overview of project tasks
Approaches employed for by-product revalorisation
RSM applied to protein extraction and purification
US and PEF for optimized extractions
Collagen fibres to generate scaffolds
Novel gel desalting method
In silico methods for peptide activity prediction
Evaluating ability of offal and exudates as source material of health promoting compounds

10. Response surface methodology: ISP, protein extraction from lung, heart and tongue (Lynch et al., 2015)
Solubilization
Separation
Precipitation
Drying
-pH -Temperature Time Solvent/sample ratio
-pH Time

11. US and PEF for enhanced pancreatin extraction. (Dr
US and PEF for enhanced pancreatin extraction. (Dr. Michael O’Sullivan, UCD.)
Ultrasounds
Pulse electric fields

12. Collagen scaffold: Extruded collagen fibres. (Dr. Dimitrios Zeugolis
Collagen scaffold: Extruded collagen fibres. (Dr. Dimitrios Zeugolis. NUI Galway)

13. Collagen scaffold: Extruded collagen fibres. (Dr. Dimitrios Zeugolis
Collagen scaffold: Extruded collagen fibres. (Dr. Dimitrios Zeugolis. NUI Galway)
Tenocytes growing assay

14. Gel is stable submerged in water
Recovery of gellifying proteins from fat rendering residue. (Alvarez et al., 2016)
Batch1
Batch 2
Batch 3
Parameter
moisture
97.07±0.09
97.48±0.011
97.65±0.01
total solids
2.53±0.09
2.52±0.11
2.35±0.01
protein
1.34±0.15
1.14±0.08
0.98±0.02
ashes
1.18±0.02
1.22±0.01
0.84±0.01
fat
<0.1% pH
6.85±0.04
7.20±0.02
7.14±0.02
Freeze dried waste stream:
45% ashes
37% protein
Solution 10% w/V:
4.5% ashes
3.7% protein
At room temp.
produces a hydrogel
Gel is stable submerged in water

15. Gel is stable submerged in water
Recovery of gellifying proteins from fat rendering residue. (Alvarez et al., 2016)
Batch1
Batch 2
Batch 3
Parameter
moisture
97.07±0.09
97.48±0.011
97.65±0.01
total solids
2.53±0.09
2.52±0.11
2.35±0.01
protein
1.34±0.15
1.14±0.08
0.98±0.02
ashes
1.18±0.02
1.22±0.01
0.84±0.01
fat
<0.1% pH
6.85±0.04
7.20±0.02
7.14±0.02
Five days
Freeze dried waste stream:
45% ashes
37% protein
Solution 10% w/V:
4.5% ashes
3.7% protein
At room temp.
produces a hydrogel
Gel is stable submerged in water

16. In silico methods for prediction of potentially bioactive peptides from pork and beef (Lafarga et al., 2015)
-Used a scheme of computer aided predictions to identify protein sequences with similarities (BLAST, Expasy tools).
-Enzymes were selected based on literature and in silico cleavage analysis.
-Data base search of known/unknown peptides carried out.
-Novel peptides identified and synthesised.
-Toxicity and other attributes predicted.

17. Evaluating ability of offal and exudates as source material of health promoting compounds. Dra. Eileen O’Neill
Bioactive molecules naturally present in skeletal muscle with potential for use in health promoting functional foods and supplements
Offal and exudates?
L-carnitine
Carnosine
Creatine
Creatinine
Taurine

18. Main remarks:
Meat by-products and stream wastes are a valuable source of high quality proteins and biomolecules.
By means of novel technologies and processes it can be obtained high value-added products from low, neutral or negative added-value sources.
Improved resource harnessing and reduction in waste volume while generating economic profit.

19. Thanks a lot for listening!