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Batch dry rendering: Influence of raw materials and processing conditions on meat meal quality
Author(s) -
Skurray G. R.,
Herbert L. S.
Publication year - 1974
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740250903
Subject(s) - food science , rendering (computer graphics) , meal , chemistry , raw material , zoology , biology , computer graphics (images) , organic chemistry , computer science
Eleven meat meals were prepared by batch dry rendering hard and soft offal from sheep and beef cattle. Meat meals prepared from hard offal (sheep heads, calves heads and trotters) had high calcium and collagen contents and low essential amino acid contents. Their nutritive values as determined by chick growth tests were low. On the other hand meat meals prepared from soft offal (sheep guts and rumens) had low calcium and collagen contents and high essential amino acid contents and nutritive values. Pressure cooking for ½ hour at 275 kPa tended to decrease the nutritive value of sheep heads and trotters but prolonged pressure cooking for 1½ hour at 275 kPa reversed the trend. The greater influence of the raw materials on meat meal quality compared to the effects of processing were discussed.