Some Аspects of Solving the Problem of Meat Production Waste
https://doi.org/10.36107/hfb.2025.i1.s247
Abstract
Introduction. The article notes that one of the reasons for the insufficiently effective work with waste from meat industry manufacturing enterprises is the lack of systemic information on the ways of an eco-balanced approach when increasing production, the disunity and fragmentation of information on innovations in waste processing technologies, and a comprehensive review of the combined scientific information is proposed.
The purpose of the article was to combine scientific information on the state and prospects of meat production in Russia over the past five years 2019-2023, to identify promising innovations in solving waste recycling issues. To create a comprehensive thematic review of some aspects of waste recycling based on the analysis of modern scientific publications of Russian and foreign authors..
Methods and Materials. Using the descriptive method, according to the keywords of the thematic area of the article ("meat processing waste, meat waste processing technologies, meat production, meat consumption"), 113 scientific sources with a review depth from 2012 to 2024 were selected. Using the apperception method, 74 sources were selected from the Scopus, Web of Science, PubMed Central databases, Google Scholar, EBSCO search engines, Elsevier, eLibrary.Ru, cyberleninka.ru, ORCID platforms, ResearchGate, AGRIS portals for a detailed study.
Results. Rosstat statistical data on meat production and consumption in the Russian Federation for the last five years from 2019 to 2023 were obtained, volumes were analyzed, and the industry development trend was shown using graphical visualization. A direct link between the increase in meat production and waste generation was noted, and the lack of a systemic information field for meat processing enterprises on innovations and modern waste recycling technologies was indicated. The data were systematized and a comprehensive review of modern Russian and foreign scientific publications on modern waste management practices was presented.
Conclusions. Statistical and forecast data on the increasing dynamics of meat production in Russia allowed to focus the attention of representatives of the meat industry on the corresponding increase in waste generated, the processing of which, in many respects, has not been solved. The proposed digest of modern Russian and foreign waste processing technologies allowed to combine disparate information, assess the reality of application in the conditions of specific production, made it possible to work out management decisions on waste recycling based on an eco-balanced approach.
References
1. Alibekov, R.S., Alibekova, Z.I., Bakhtybekova, A.R.,Taip, F.S., Urazbayeva, K.A, & Kobzhazarova, Z.I. (2024). Review of the slaughter wastes and the meat by-products recycling opportunities. Frontiers in Sustainable Food Systems, (8), 1–17. https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2024.1410640/full
2. Baltenweck, I., Enahoro, D., Frija, A. & Tarawali, S. (2020). Why Is Production of Animal Source Foods Important for Economic Development in Africa and Asia?. Animal Frontiers,10 (4), 22–29. https://doi.org/10.1093/af/vfaa036
3. Baskar, A.V., Bolan, N., Hoang, S. A., Sooriyakumar, P., Kumar, M., Singh, L., Jasemizad, T., Padhye, L.P. Gurwinder Singh, Vinu, A., Sarkar, B.,. Kirkham, M.B., Rinklebe, J., Wang, Sh., Wang, H., Balasubramanian, R. & Siddique, Kadambot H.M. (2022). Recovery, regeneration and sustainable management of spent adsorbents from wastewater treatment streams: A review. Science of The Total Environment,(822):153555. https://doi.org/10.1016/j.scitotenv.2022.153555
4. Bilska, B., Tomaszewska, M., Kołożyn‑Krajewska, D., Szczepański, K., Laba, R. & Laba, S. (2020). Environmental aspects of food wastage in trade – a case study. Environmental Protection and Natural Resources, 31(2), 24‒34. DOI: 10.2478/oszn-2020-0009
5. Chiroque, R.G.S., Cornelio-Santiago, H.P., Espinoza Espinoza, L.A. & Moreno Quispe L.A. (2023). A Review of Slaughterhouse Blood and its Compounds, Processing and Application in the Formulation of Novel Non-Meat Products. Current Research in Nutrition and Food Science Journal, 11(2):549-559 https://dx.doi.org/10.12944/CRNFSJ.11.2.06
6. Chowdhury, M.W., Nabi, M.N., Arefin, M.A., Rashid, F., Islam, M.T., Gudimetla, P. & Muyeen, S. M. (2022). Recycling slaughterhouse wastes into potential energy and hydrogen sources: An approach for the future sustainable energy. Bioresource Technology Reports, (19), 101‒133. DOI:10.1016/j.biteb.2022.101133
7. Cruz-Casas, D. E., Aguilar, C. N., Ascacio-Valdés, J. A., Rodríguez-Herrera, R.Chávez-González, M. L., & Flores-Gallegos, A. C. (2021). Enzymatic hydrolysis and microbial fermentation: the most favorable biotechnological methods for the release of bioactive peptides. Food Chemistry, (3), 100047. DOI:10.1016/j.fochms.2021.100047
8. Echegaray, N., Hassoun, A., Jagtap, S., Tetteh-Caesar, M., Kumar, M., Tomasevic, I., Goksen, G. & Lorenzo, JM. (2022). Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry. Applied Sciences, 12(14):6986. https://doi.org/10.3390/app12146986
9. Eilert, S. J. .(2020). The future of animal protein: feeding a hungry world. Animal Frontiers, 10 (4), 5–6. https://doi.org/10.1093/af/vfaa033
10. Glišić, М., Bošković, C. М., Čobanović, N., Baltić, Mi. Ž., Drašković, V., Samardžić,S. & Zoran Maksimović, Z.. (2023). Agricultural Waste: A Source of Bioactive Compounds for Potential Application in Meat Products. Meat Technology, 64, (2),116–121. https://doi.org/10.18485/meattech.2023.64.2.20
11. Gizatova, N., Gizatov, A., Zubairova, L., Mironova, I., Nigmatyanov, A., Chernyshenko, Y. & Pleshkov, А. (2021). Development of technology for the production of sausage produce using secondary collagen-containing raw materials. International Journal of food studies, (10), 282-295. DOI:10.7455/ijfs/10.2.2021.a1
12. Davison, T., Black, J. & Moss, J. (2020). Red meat – an essential partner to reduce global greenhouse gas emissions. Animal Frontiers,10 (4): 14–21. DOI: 10.1093/af/vfaa035
13. Davoudi, S., Stasinopoulos, P. & Shiwakoti, N. (2024). Two Decades of Advancements in Cold Supply Chain Logistics for Reducing Food Waste: A Review with Focus on the Meat Industry. Sustainability, 16(16), 6986. https://doi.org/10.3390/su16166986
14. Ferronato, G., Corrado, S., De Laurentiis, V. & Sala, S. (2021). The Italian meat production and consumption system assessed combining material flow analysis and life cycle assessment. Journal of Cleaner Production,(321):128705. DOI:10.1016/j.jclepro.2021.128705
15. Hübel, С. & Schaltegger, S.(2022). Barriers to a sustainability transformation of meat production practices – An industry actor perspective. Sustainable Production and Consumption, (29),128 –140. https://doi.org/10.1016/j.spc.2021.10.004
16. Izydorczyk, G., Mikula, K., Skrzypczak, D., Witek-Krowiak, A., Mironiuk, M., Furman, K., Gramza, M., Moustakas, K. & Chojnacka, K. (2022). Valorization of poultry slaughterhouse waste for fertilizer purposes as an alternative for thermal utilization methods. Journal of Hazardous Materials, (424) : 127328. https://doi.org/10.1016/j.jhazmat.2021.127328
17. Jayathilakan, K., Sultana, K., Radhakrishna, K. & Bawa, A.S. (2011). Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review. Journal of Food Science and Technology, 49 (3), 278–293. https://doi.org/10.1007/s13197-011-0290-7
18. Karabasil, N., Bošković, T., Kilibarda,N., Čobanović, N., Vićić, I. & Dimitrijević, M..(2023). Sustainable meat production. Meat Technology ,64(2),133-135. https://doi.org/10.18485/meattech.2023.64.2.23
19. Karwowska, M., Laba, S. & Szczepański, K. (2021). Food loss and waste in the meat sector – Why the consumption stage generates the most losses? Sustainability, 13(11) : 6227. https://doi.org/10.3390/su13116227
20. Khan, M.N., Sial, T.A., Ali, A. & Wahid, F. (2024). Impact of Agricultural Wastes on Environment and Possible Management Strategies. In Núñez-Delgado, A. (eds) Frontier Studies in Soil Science. Springer, Cham. https://doi.org/10.1007/978-3-031-50503-4_4
21. Kilibarda , N., Karabasil ,N. & Stojanović ,E. Meat matters: tackling food loss and waste in the meat sector. (2023). Meat Technology, 64(2). 177-182. doi.org/10.18485/meattech.2023.64.2.32
22. Kim, V. V., Galaktionova, E. A. & Antonevich, R. V. (2020). Food losses and food waste in the consumer market of the Russian Federation. International Agricultural Journal, 4, 1–20. DOI:10.24411/2588-0209-2020-10191
23. Kowalski, Z., Kulczycka, J., Makara, A. & Harazin, P. (2021). Quantification of material recovery from meat waste incineration – An approach to an updated food waste hierarchy. Journal of Hazardous Materials, (416) : 126021. https://doi.org/10.1016/j.jhazmat.2021.126021
24. Kulikova, M. A.. Kolesnikova, T. A., Gribut, E. A., Okovitaya, K. O., Surzhko, O. A. & Zemchenko, G. N.(2020). Research on waste management technologies in meat clusters. IOP Conference Series: Earth and Environmental Science,421(2): 022064. doi:10.1088/1755-1315/421/2/022064
25. Laurett, R., Paço, A. & Emerson, M. (2021). Sustainable Development in Agriculture and its Antecedents, Barriers and Consequences – An Exploratory Study. Sustainable Production and Consumption, 27(6), 298-311. https://doi.org/10.1016/j.spc.2020.10.032
26. Lewisch, L. & Riefer, P. (2023). Cultured meat acceptance for global food security: a systematic literature review and future research directions. Agricultural and Food Economics, (11) https://doi.org/10.1186/s40100-023-00287-2
27. Lipinski, B. (2020). Why does animal‑based food loss and waste matter? Animal Frontiers, 10(4), 48–52. https://doi.org/10.1093/af/vfaa039
28. Liu, J., Almeida, J.M., Rampado, N., Panea, B., Hocquette, É., Chriki, S., Ellies-Oury, M-P. & Hocquette J-F. (2023). Perception of cultured “meat” by Italian, Portuguese and Spanish consumers. Nutrition and Food Science Technology,(10):1043618. https://doi.org/10.3389/fnut.2023.1043618
29. Martin-Rios, C., Arboleya, J.C., Bolton, J. & Erhardt, N. (2022). Editorial: Sustainable Food Waste Management. Frontiers in Sustainable Food Systems, (6):885250. doi: 10.3389/fnut.2023.1043618
30. Monastirskii, D., Kulikova, M. A. & Volchek A. (2022). An analysis of a waste management approach for pig farms. Journal of Agriculture and Environment,11(39), 1-6. DOI:10.1051/bioconf/20224804001
31. Mohan, А. & Long, J.M. (2021). Valorization of wastes and by-products from the meat industry. Valorization of Agri-Food Wastes and By-Products. Georgia: Academic Press.DOI:10.1016/B978-0-12-824044-1.00010-6
32. Mustafa, E.A. (2023). Production of Halal Meat Using HACCP System: Idea and Implementation. In Ahmed Osman, O., Moneim Elhadi Sulieman, A. (Еds.), Halal and Kosher Food, (pp.395-408) Cham: Springer. DOI:10.1007/978-3-031-41459-6_30
33. Nouri, K., Khalaji, S., Zamani, F., & Saki, A. (2021). Acid hydrolysis of gelatin extracted from cow skin: Properties and potential for use as a source of small peptides and free amino acids for broiler chickens. Animal Production Science, 61(4), 399–411. https://doi.org/10.1071/AN20411
34. Pinotti, L., Luciano, A., Ottoboni, M., Manoni, M., Ferrari, L., Marchis, D. & Tretola, M.(2021). Recycling food leftovers in feed as opportunity to increase the sustainab livestock production. Journal of Cleaner Production, 294 (10):126290. DOI:10.1016/j.jclepro.2021.126290
35. Raihan, A. (2023). The influence of meat consumption on greenhouse gas emissions in Argentina. Resources Conservation & Recycling Advances, 19(4): 200183. https://doi.org/10.1016/j.rcradv.2023.200183
36. Ragasri, S. & Sabumon, P.C.( 2023). A critical review on slaughterhouse waste management and framing sustainable practices in managing slaughterhouse waste in India, Journal of Environmental Management,(327) : 116823. https://doi.org/10.1016/j.jenvman.2022.116823
37. Sabumon, Р.С.(2023). A critical review on slaughterhouse waste management and framing sustainable practices in managing slaughterhouse waste in India. Journal of Environmental Management,327(1):116823. https://doi.org/10.1016/j.jenvman.2022.116823
38. Seredin, P., Goloshchapov, D., Emelyanova, A., Buylov, N., Kashkarov, V., Lukin, A., Ippolitov, Yu., Khmelevskaya, T., Mahdi, I. A. & Mahdi, M. A. (2022). Engineering of biomimetic mineralized layer formed on the surface of natural dental enamel. Results in Engineering, (15), 100583. (In Russ.) https://doi.org/10.1016/j.rineng.2022.100583
39. Sharma, S., Mitra, F., Imran, Z., & Verma, M. (2021). A brief review on the utilization of waste products from the meat industry. International Journal of Research and Analytical Reviews, (8), 856–863. DOI:10.1007/s13202-021-01370-4
40. Shurson, G.K. (2020). “What a waste” – can we make animal food production systems more sustainable by recycling food waste into animal feed in an era of health, climate and economic crises? Sustainability. 12(17):7071. doi.org/10.3390/su12177071
41. Suychinov, A., Akimova, A., Kakimov, D. A., Zharykbasov, Y., Baikadamova, A., Okuskhanova, E., Bakiyeva, A., & Ibragimov, N. (2024). Revolutionizing meat processing: A nexus of technological advancements, sustainability, and cultured meat evolution. Slovak Journal of Food Sciences, (18), 331–346. https://doi.org/10.5219/1957
42. Ungureanu, N., Vladut, V., Biris, S.S., & Gheorghiță, N. E. Management of waste and by-products from meat industry. (2023). International Symposium ISB-INMATEH – Agricultural and Mechanical Engineering (pp.256-267). Bucharest: INMA.
43. Yu, Y., Liang, Z., Liao, W., Ye, Z., Li, G., & An, T. (2021)/ Contributions of meat waste decomposition to the abundance and diversity of pathogens and antibiotic-resistance genes in the atmosphere. Science of the Total Environment, (784): 147128. https://doi.org/10.1016/j.scitotenv.2021.147128
Supplementary files
Review
For citations:
Bespalova O.V. Some Аspects of Solving the Problem of Meat Production Waste. Health, Food & Biotechnology. 2025;7(1):27-41. (In Russ.) https://doi.org/10.36107/hfb.2025.i1.s247
Views:
170
Email this article 