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

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...

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Veröffentlicht in:	Meat science 2000-05, Vol.55 (1), p.53-59
Hauptverfasser:	Rivera, José Antonio, Sebranek, Joseph G., Rust, Robert E., Tabatabai, Louisa B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Feed and pet food industries Food industries Fundamental and applied biological sciences. Psychology Meat by-products Pet food Protein fractions Use and upgrading of agricultural and food by-products. Biotechnology
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Zusammenfassung:	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
ISSN:	0309-1740 1873-4138
DOI:	10.1016/S0309-1740(99)00125-4