Functional properties of meat by-products and mechanically separated chicken (MSC) in a high-moisture model petfood system

Contributions to water retention capacity (% WRC) and texture changes were determined for pork by-products (lung lobes, kidneys), chicken viscera (head. feel and viscera) and mechanically separated chicken (MSC) as affected by pH and various salts in a high-moisture model system. The % WRC for meal by-products and MSC was increased by increased pH (4.5-6.8). Pork lungs and MSC had the highest % WRC (p < 0.05) among the meat by-products. Meat by-product % WRC was not signifcantly (p > 0.05) affected by salt (2%), phosphate (0.3%) or NaOH (0.075%). Chicken viscera had the lowest (p < 0.05) mean texture measurements among the meat by-products and MSG. Strong negative correlations (p < 0.05) were obtained for texture with total collagen, soluble collagen and high ionic strength soluble (HIS) proteins. These results should be considered for product quality changes when these by-products are used in formulation of high moisture pet food products. (C) 2000 Elsevier Science Ltd. All rights reserved.