New technologies and products for livestock and poultry bone processing: Research progress and application prospects: A review

Livestock and poultry bones are by-products produced during meat processing and slaughter, represent valuable sources of highly nutritious natural substances. Despite their nutritional richness, technological limitations have hindered the optimal utilization of these resources. So it is necessary to identify and explore effective processing technologies for livestock and poultry bone in order to address the growing demands of the food industry. This review focuses on various innovative technologies that can be applied to produce or process livestock and poultry bone-based foods. The selected technologies include high pressure-temperature technology, enzymatic hydrolysis technology, Nano-micro pulverization technology, thermal reaction technology, fermentation technology, instant catapult steam-explosion technology, physical field processing technology, microencapsulation technology and separation technologies. Further, the advantages and disadvantages of each technique mentioned above are discussed in detail. In addition, this review also provides insights into the major types of nutrients and bone products derived from livestock and poultry bones. By addressing the technological aspects and presenting a comprehensive overview of the available methods, this review aims to contribute to the advancement of efficient and sustainable practices within the food industry. It is necessary to consider integration of various technologies in which selected processing methods are combined for processing livestock and poultry bone foods. Research carried out by many researchers have proven that integrated processing technologies are more effective in producing desirable livestock and poultry bone-based foods. Notably, enzymatic hydrolysis technologies remain a prominent and focal point for research and applications in the processing of nutrients from livestock and poultry bones. Further exploration of the health effects of livestock and poultry bones nutrients on the human body is necessary to lay the groundwork for the development of functional foods derived from livestock and poultry bones. Physical field-assisted processing technology is gaining attention in the research of livestock and poultry bone processing technology. Future studies must address critical aspects, including environmental impact, cost-effectiveness, production efficiency, and the implementation of robust process control and monitoring mechanisms. By considering these factors, we can ensure the technological advancement of livestock and poultry bone processing as well as the development of sustainable and efficient practices in the broader context of food production.