Quality of Life (Banja Luka) 1(1) 55-60

Chemical and Nutritional Quality of Slaughter Pigs by-Products

Đordje Okanović
Milutin Ristić
Šandor Kormanjoš
Zvonko Nježić
Institut for food technology in Novi Sad, Novi Sad, Serbia
Slobodan Lilić
Institute of Meat Hygiene and Technology, Belgrade, Republic of Serbia
Radoslav Grujić
Faculty of Technology Zvornik, Univerzity of Istočno Sarajevo, Republika Srpska, Bosnia and Herzegovina

Modern food science is providing ever more information on the functions and mechanisms of specific food components in health promotion and/or disease prevention. In response to demands from increasingly health conscious consumers, the global trend is for food industries to translate nutritional information into consumer reality by developing food products that provide not only superior sensory appeal, but also nutritional and health benefits. Today’s busy life styles are also driving the development of healthy convenience foods. Recent innovations in food sciences have led to the use of many traditional technologies, such as fermentation, extraction, encapsulation, fat replacement, and enzyme technology, to produce new health food ingredients, reduce or remove undesirable food components, add specific nutrient or functional ingredients, modify food compositions, mask undesirable flavours or stabilize ingredients. Modern biotechnology has even revolutionized the way foods are created. Recent discoveries in gene science are making it possible to manipulate the components in natural foods. In combination with bio-fermentation, desirable natural compounds can now be produced in large amounts at a low cost and with little environmental impact. In this paper authors analyzed effect new technology on food safety, food quality and food security.

Key words: pigs, by-products, chemical characteristics

QOL-00-5-Okanovic.pdf296.8 KB