R. E. Rust

Composition and protein fractions of different meat by-products used for petfood compared with mechanically separated chicken (MSC).

Pork by-products (lung lobes, kidneys), chicken viscera (head, feet and viscera) and mechanically separated chicken (MSC) were evaluated for proximate composition, protein distribution and connective tissue. Proximate composition varied among meat by-products and MSC. Pork by-products contained the most crude protein (p<0.05). Low levels of high ionic strength soluble (HIS) proteins were obtained from meat by-products. Pork lungs and chicken viscera contained the greatest amounts of insoluble (IN) proteins (p<0.05). Total collagen values were positively correlated to IN proteins, intramuscular collagen (IMC) and elastin. Types I and III collagen could not be detected by SDS-PAGE for the different meat by-products though collagen solubility appeared to be significant. These results suggest functional property differences between specific by-products are likely when used in petfood product formulations.

Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham

Salt concentration, vegetable juice powder (VJP) concentration and temperature were investigated to determine necessary conditions for incubation of curing brines including VJP and a starter culture containing Staphylococcus carnosus prior to production of naturally cured, no-nitrate/nitrite-added meat products. Subsequently, incubated brines were utilized to produce no-nitrate/nitrite-added sliced ham in which quality characteristics and residual nitrite concentrations were measured to determine feasibility of brine incubation for nitrate conversion prior to injection. Two ham treatments (one with VJP and starter culture; one with pre-converted VJP) and a nitrite-added control were used. No differences (P>0.05) were found for color in the VJP treatments. Control sliced ham was redder after 42 days of storage, retaining significantly (P<0.05) greater a* (redness) than either of the VJP treatments. Residual nitrite concentration was greater (P<0.05) in the control hams during the first week of storage. While the nitrite-added control retained greater red color and initially had more residual nitrite than the VJP treatments, the two VJP treatments did not differ from each other.

Structural and palatability relationships in frozen ground beef patties as a function of freezing treatments and product formulation

Four freezing rates for ground beef patties were evaluated for product quality effects and microstructural changes. These rates were further evaluated for different pattie formulations involving post-rigor and pre-rigor meat. Both light microscopy (LM) and scanning electron microscopy (SEM) were utilised for microstructural comparisons. Fast freezing rates had a positive effect on pattie quality, resulting in increased juiciness, tenderness and overall acceptability. Photomicrographs showed increased ice cavity size with decreased freezing rates, which probably contributed to increased cooking shrink and tenderness changes observed. Pre-rigor patties compared very favourably with conventional post-rigor beef patties and showed no obvious structural differences.

Functional properties of meat by-products and mechanically separated chicken (MSC) in a high-moisture model petfood system.

Contributions to water retention capacity (% WRC) and texture changes were determined for pork by-products (lung lobes, kidneys), chicken viscera (head, feet and viscera) and mechanically separated chicken (MSC) as affected by pH and various salts in a high-moisture model system. The % WRC for meat by-products and MSC was increased by increased pH (4.5-6.8). Pork lungs and MSC had the highest % WRC (p<0.05) among the meat by-products. Meat by-product % WRC was not signifcantly (p>0.05) affected by salt (2%), phosphate (0.3%) or NaOH (0.075%). Chicken viscera had the lowest (p<0.05) mean texture measurements among the meat by-products and MSC. Strong negative correlations (p<0.05) were obtained for texture with total collagen, soluble collagen and high ionic strength soluble (HIS) proteins. These results should be considered for product quality changes when these by-products are used in formulation of high moisture pet food products.

How to Buy Pork

From the standpoint of nutritive value, pork offers a valuable contribution to the diet. With the interest today in nutritional labeling it would be worthwhile to consider what one or two 3-1/2 oz. serving of cooked pork can offer. This is shown in Tables I and II. You’ll note that pork is one of the best sources of Thiamine we have. It should be pointed out that there is no scientific evidence to support exclusion of pork from special diets where other meats are allowable.