Functional properties of meat by-products and mechanically separated chicken (MSC) in a high-moisture model petfood system.
作者： José Antonio Rivera , Joseph G Sebranek , Robert E Rust
DOI: 10.1016/S0309-1740(99)00126-6
关键词:
摘要: Contributions to water retention capacity (% WRC) and texture changes were determined for pork by-products (lung lobes, kidneys), chicken viscera (head, feet viscera) mechanically separated (MSC) as affected by pH various salts in a high-moisture model system. The % WRC meat MSC was increased (4.5–6.8). Pork lungs had the highest (p 0.05) salt (2%), phosphate (0.3%) or NaOH (0.075%). Chicken lowest (p<0.05) mean measurements among MSC. Strong negative correlations obtained with total collagen, soluble collagen high ionic strength (HIS) proteins. These results should be considered product quality when these are used formulation of moisture pet food products.
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