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European Scientists Develop A Way To Process Poultry Leftovers Into Protein Additives

May 20, 2013: 12:00 AM EST
A European Union research project has developed a process involving enzymes that converts industrial poultry waste – leftover bone, meat trimmings, etc. – into proteins rich in nutritionally useful amino acids. Known as “functional animal protein hydrolysates,” they can be used as supplements for sports diets, to help build up muscle tissue, and as additives in processed food. Some of their properties – prebiotic, anti-microbiotic, antioxidant and hypotensive – have been demonstrated in vitro. The technology is being tested by Belgian food company PROLIVER to enhance the nutritional quality of its protein hydrolysates, sold in dietary, health and sports food supplements.
Arnaldo Dossena, "Making Ice Cream More Nutritious With Meat Leftovers", News release, PROSPARE project (European Union), May 20, 2013, © PROSPARE Project
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