This work studies the effect of rendering on quality of meat
and bone meals (MBM) processed in two Spanish rendering plants according to the
standard procedure recommended by 96/499/EC Directive for MBM category III.
Twelve samples of raw animal by-products and their corresponding meals were
analyzed for chemical composition, amino acids content, FDNB-reactive lysine
content, pepsin digestibility, protein dispersibility index and fatty acids
content.
The results indicate rendering has negative effects on
protein and fat quality of MBM. Variability between and within plants is
attributed to differences in raw material, processing conditions and fat removing
efficiency. Continuous monitoring is recommended to ensure the quality of each
batch before use.
Source : E.
Pérez-Calvo et al., 2010. Effect of
rendering on protein and fat quality of animal by-products. JAPAN online June 2010. doi: 10.1111/j.1439-0396.2010.00998.x
