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Title: PETFOOD: PHYSICAL-CHEMICAL CHARACTERISTICS OF DIFFERENT MEAT BY-PRODUCTS AS COMPARED TO MECHANICALLY DEBONED CHICKEN MEAT (MDCM)

Author
item RIVERA, JOSE - IOWA STATE UNIV.,AMES,IA
item SEBRANEK, JOSEPH - IOWA STATE UNIV.,AMES,IA
item RUST, ROBERT - RUST ASSOC.,INC.,AMES,IA
item Tabatabai, Louisa

Submitted to: Journal of Meat Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/13/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary: Because of the perceived problem of bovine spongiform encaphalopathy in beef meat by-products, other meat by-products are now considered for the petfood industry. These are pork by-products (lung lobes, kidneys) and chicken viscera (head, feet and viscera). The protein distribution and connective tissue composition (collagen) were compared to the standard mechanically deboned chicken meat (MDCM). These constituents play a role i the water holding capacity of the meat by-product. Pork by-products contained the highest level of crude protein. Low levels of high ionic strength soluble (HIS) proteins were obtained among meat by-products and MDCM. Pork lungs and chicken viscera contained the highest levels of insoluble (IN) proteins. Total collagen values were positively correlated to IN proteins, intramuscular collagen (IMC) and elastin. No detectable band patterns for collagen types I and III were resolved by SDS-PAGE for the different meat by products. This is the first attempt to characterize the collagen fractions of meat by-products for the pet-food industry.

Technical Abstract: Pork by-products (lung lobes, kidneys), chicken viscera (head, feet and viscera) and mechanically deboned chicken meat (MDCM) were evaluated for proximate composition, protein distribution and connective tissue. Proximate composition varied among the meat by-products and MDCM. Pork by-products contained the highest level of crude protein (p<0.05). Low levels of high ionic strength soluble (HIS) protein were obtained among meat by-products and MDCM. Pork lungs and chicken viscera contained the highest levels of insoluble (IN) proteins (p<0.05). Total collagen values were positively correlated to IN proteins, intramuscular collagen (IMC) and elastin. No detectable band patterns for collagen types I and III were resolved by SDS-PAGE (12.5%) for the different meat by-products. This is the first attempt to characterize the collagen fractions of meat by- products for the pet-food industry.