Research Progress on Processing and Utilization of Bovine Red Viscer

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.

Keywords

• bovine
• red viscers
• active substances
• processing characteristics
• deodorizing
• products development