APPLICATION OF GRAPE POMACE IN MEAT INDUSTRY: A PERSPECTIVE ON SUSTAINABLE SOLUTIONS
Aleksandra Silovska Nikolova
Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Blvd. 16-ta Makedonska brigada 3, 1000 Skopje, North Macedonia
silovska@fznh.ukim.edu.mk
Zlatko Prculovski
Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Blvd. 16-ta Makedonska brigada 3, 1000 Skopje, North Macedonia
Daniela Beličovska
Institute of Animal and Fishery Science, Ss. Cyril and Methodius University in Skopje, Blvd. Ilinden 92a, 1000 Skopje, North Macedonia
Katerina Beličovska
Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Blvd. 16-ta Makedonska brigada 3, 1000 Skopje, North Macedonia
Srebra Ilić Popovska
Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Blvd. 16-ta Makedonska brigada 3, 1000 Skopje, North Macedonia
Krum Boškov
Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Blvd. 16-ta Makedonska brigada 3, 1000 Skopje, North Macedonia
Zlatko Pejkovski
Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Blvd. 16-ta Makedonska brigada 3, 1000 Skopje, North Macedonia
Wine industry, with its long-standing tradition and global significance, generates substantial amounts of waste in the form of grape pomace – a by-product consisting of seeds, skins, and stems. This residual material is rich in bioactive compounds such as dietary fibers, polyphenols, minerals, and essential fatty acids, all of which exhibit strong antioxidant and antimicrobial properties. Opportunities are emerging for the reuse of this waste as part of the transition from the traditional linear "take-make-dispose" model toward sustainable solutions grounded in the principles of the circular economy. In light of the increasing demand for sustainability, current research efforts are focused on the valorization of grape pomace, including its application in the meat industry. The aim of this study is to promote sustainability in agro-industrial processes by exploring the functional properties of grape pomace and its utilization in meat processing. This paper examines the potential benefits of incorporating grape pomace in meat industry, emphasizing its role in food safety, innovation and development of products enriched with natural alternatives to synthetic additives, while simultaneously enhancing their nutritional profile.
Keywords: grape pomace; meat industry; antioxidants; sustainability; circular economy
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Language:
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English and Macedonian
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Pages:
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25–31
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Number of references:
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53
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References:
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