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Meat protein bones

In the United States, more than 16.3 x 10 kg of human-inedible raw materials are available each year, and the rendering industry is a valuable asset in diverting these into valuable ingredients for use primarily in animal foods (4). The three largest meat packers are responsible for nearly four-fifths of aU red meat production (5) and enormous amounts of rendered meat meal and animal fat. Three broiler producers account for about 40% of the total broiler production. American Proteins, Inc. (RosweU, Georgia), the world s largest processor of poultry by-products, produces more than 450,000 t of poultry meal, feather meal, and poultry fat each year. It also produces more than 100,000 t of fish meal, fish oil, and fish products each year. Pish meal production worldwide in 1986 was estimated at 6.23 x 10 t, which with the 125 x 10 t of meat and bone meal plus 6.67 x 10 t of feather meal and poultry by-product meal (6) is the primary source of animal proteins used by the pet food industry. [Pg.150]

Legume forages, such as alfalfa or clover, are considered high quaHty, readily available protein sources. Animal sources of supplemental protein include meat and bone meal blood meal, 80% CP fish meal other marine products and hydroly2ed feathermeal, 85—90% CP. Additionally, synthetic amino acids are available commercially. Several sources (3,9,19) provide information about the protein or amino acid composition of feedstuffs. [Pg.156]

Bone Cleaning. As an alternative to rendering, an en2ymatic process can be used to upgrade fresh bones to valuable products, eg, cleaned bone suitable for gelatin production and a meat protein hydrolysate for the food industry. This process is performed as a two-step en2yme process, ie, scrap meat recovery and bone cleaning. [Pg.302]

In humans, the meat protein of the diet usually controls the isotopic composition of bone collagen, while carbohydrates from plant foods usually control the isotopic composition of apatite Our models indicate that reconstruction of diets from isotopic analyses of bone cannot be accomplished solely by the use of the collagen fraction The use of both collagen and hydroxyapatite phases of bone allows differentiation between energy and growth components of the diet, and therefore gives a considerable amount of detailed information about the total diet ... [Pg.220]

The major animal protein ingredients are all important feed ingredients for livestock, poultry, aquaculture, and pet food diets throughout the world. Meat and bone meal (MBM), meat meal, and poultry byproduct meal (PBM) comprise the largest available quantities. Animal proteins contribute not only protein but are also excellent sources of amino acids, fat, essential fatty acids, minerals, and vitamins. Thus, when compared with other protein ingredients, multiple nutrients are derived from animal protein ingredient sources in addition to the protein and amino acids. [Pg.3055]

The ABPR approval does not affect the current EU total ban on the feeding of animal protein meals to farmed animals, which is a separate issue and remains in force until all the meat and bone meal in storage (approximately 400,000-500,000 tons) at present, awaiting incineration, does not hnd its way into the feed chain. The EU has also developed tests to differentiate the different types of animal protein meals. Such tests are needed in order to lift the ban for fishmeal and allow for traceability. However, the ABPR establishes clear safety rules for the production of meat and bone meal in case it is ever reauthorized for inclusion in feed for nonruminant species. Concurrent with the feed ban has been a ban against the export of animal protein meals. The United States was once the world s largest exporter with over a million tons exported per year now that figure is less than 300,000 tons (35). The timeline of the BSE situation follows ... [Pg.3077]

The United Kingdom requires new cases of BSE to be reported and investigated, bans the feeding of ruminant-derived meat and bone meal protein (MBM) to ruminants, and introduces a mandatory slaughter and compensation plan for detected cases. [Pg.3077]

Various protein ingredients are utilized to satisfy nutritional requirements for protein quantity and quality in pet foods. Typical sources of protein ingredients are soybean oil meal, soybean flour, soy protein concentrate, soy protein isolate, meat meal, meat and bone meal, meat by-products, fish meal, blood meal, dried blood plasma, yeast, and milk protein (Balaz et al., 1977). In addition, vitamins, minerals, colorants, and other supplements such as choline chloride MgO vitamins A, Bj2,... [Pg.329]

A European Council decision of 4 December 2000, which remains in force but under review, defined processed animal proteins as meat and bone meal, meat meal, bone meal, blood meal, dried plasma and other blood products, hydrolysed proteins, hoof meal, horn meal, poultry offal meal, dry greaves, fishmeal, dicalcium phosphate and gelatin. It directs that member states shall prohibit the use of processed animal proteins as food for farmed animals that are kept, fattened or bred for the production of food for human beings. Rshmeal may be given to non-ruminants, and the prohibition does not apply to milk and milk products. [Pg.579]

Blood meal is a chocolate-coloured powder with a characteristic smell. It contains about 800 g/kg of protein, small amounts of ash and oil, and about 100 g/kg of water. It is important nutritionally only as a source of protein. Blood meal is one of the richest sources of lysine and a rich source of arginine, methionine, cystine and leucine, but it is deficient in isoleucine and contains less glycine than fish, meat, or meat and bone meals. Owing to the poor balance of amino acids, its biological value is low in addition, it has a low digestibility. It has the advantage, in certain situations, that its protein has a very low rumen degradability (about 0.20). [Pg.583]

Figure 8.3.2 shows the mean spectra of meat and bone meal, poultry meal, and fishmeal. The most relevant spectra feaures were observed around 1500 nm (O-H and N-H overtones), mainly related with water (moisture) and protein content ... [Pg.317]


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