Emma Bildsted Petersen

This article explores the potential of meat byproducts to meet the increasing global demand for protein, as well as their nutritional value, the processes needed to ensure their safety and shelf life, and sustainable, economic methods of protein extraction.

A variety of actions, spanning from simply changing a nozzle to implementing AI technology, can contribute to making sanitizing procedures more sustainable. The authors dive into some of these actions and look at the effectiveness, implementation challenges, and consequences for the end products.