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Batch dry rendering: the influence of controlled processing conditions on the quality of meat meal prepared from sheep stomachs
Journal article   Peer reviewed

Batch dry rendering: the influence of controlled processing conditions on the quality of meat meal prepared from sheep stomachs

H A Bremner
Journal of the Science of Food and Agriculture, Vol.27(4), pp.307-314
1976
DOI: https://doi.org/10.1002/jsfa.2740270403
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https://doi.org/10.1002/jsfa.2740270403View
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Abstract

Agricultural and Veterinary Sciences Engineering
A series of meat meals was prepared from the one type of offal material, sheep stomachs, by batch dry rendering in a model cooker. The meals, designated normal cook (NC), overcooked (OC), rapidly cooked (RC), normal cook with added glucose (GC) and spoilt offal cook (SC), were evaluated as protein supplements by chick growth tests in rations based on wheat and skim milk powder. A control ration (CR) and one incorporating a commercial meat and bone meal (MR), were also included for comparison. No significant differences in weight gain were evident within replicate batches or between treatments NC, GC, OC and RC. Feed conversion ratio (FCR) did not differ significantly within replicate batches NC, OC and RC. A low weight gain and high FCR was given by SC. Weight gain did not vary significantly with feed intake.A significantly higher weight gain and lower FCR was given by CR whilst the lowest weight gain and highest FCR were given by MR, whose results were comparable only with meal from spoilt offal. Available lysine values (ALV) did not show significant decrease in the OC batches, but were lower in the GC batches. These results show that the nutritional value of meat meal is not adversely affected by varying the time of cooking from 1 to 2 1/4 h, by severe overprocessing or by addition of glucose, but that gross spoilage will decrease the nutritive value.

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