Research Progress on Processing and Utilization of Bovine Red Viscer

HOU Xiaopeng; LI Shengsheng; ZHANG Yan; A Kexiang; WANG Guanyu; HUA Qing

doi:10.13386/j.issn1002-0306.2023020267

Volume 44 Issue 24

Dec. 2023

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Science and Technology of Food Industry > 2023 > 44(24): 384-391. > DOI: 10.13386/j.issn1002-0306.2023020267

HOU Xiaopeng, LI Shengsheng, ZHANG Yan, et al. Research Progress on Processing and Utilization of Bovine Red Viscer[J]. Science and Technology of Food Industry, 2023, 44(24): 384−391. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020267.

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Research Progress on Processing and Utilization of Bovine Red Viscer

1.
Academy of Animal and Veterinary Sciences, Qinghai University, Xining 810016, China
2.
Guoluo Prefecture Agricultural and Animal Husbandry Product Quality and Safety Inspection and Examination Center, Guoluo 814000, China
3.
Fushun Food Inspection and Examination Center, Fushun 113000, China
4.
Guoluo Prefecture Agricultural and Animal Husbandry Comprehensive Service Center, Guoluo 814000, China

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Received Date: February 23, 2023
Available Online: October 12, 2023

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Abstract

Abstract

The heart, liver, lung, and kidney are the red viscera of bovine and one of the main by-products of bovine. Bovine red viscera have high nutritional value, and are considered a good source of protein, lipids, and vitamin required by human beings. Bioactive substance from bovine red viscera has the pharmacological effects of anti-oxidation, anti-coagulation, free radical scavenging and immunity boosting. However, bovine red viscera are still not fully developed for use in medicinal and functional foods. The overall processing utilization rate is low. Given that the off-flavor substances contained in bovine red viscera can affect its processing and utilization, methods such as chemical, physical and biological deodorization have become important means for the processed products of bovine red viscera. This paper summarizes the structural characteristics, nutritional value, active ingredients, deodorization methods and product development status of beef red viscera, and the development and research direction of the bovine red viscera new products are prospected with a view to providing a theoretical basis for in-depth research applications of bovine red viscera.
- bovine,
- red viscers,
- active substances,
- processing characteristics,
- deodorizing,
- products development

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References

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