Ecodynamics group

Cod-based pâtés were developed using extra-virgin olive oil and by-products from broccoli (BR), carrots CP), tomatoes (TPS) and cime di rapa (CdR), following dehydration and grinding treatments. The by-products were added up to the maximum level to maintain the pâté full sensory acceptance (score > 5 on a 9-point scale). Control and fortified formulations were assessed for antioxidant activity, total dietary fiber (TDF) content and energy consumption associated with by-product processing.

Here we estimate the total non-CO 2 emissions due to beef, pork and chicken consumption in 237 countries during the period 1990 to 2010, allocating emission embodied in trade to countries on the basis of consumer demand for meat. We attribute the non-CO 2 emissions associated with beef, pork and chicken to consumer countries after estimating livestock emissions produced by enteric fermentation, manure management and manure left on pasture in the origin country.