THE INFLUENCE OF INEDIBLE RAW-MATERIAL RENDERING METHOD ON MEAT MEAL QUALITY

The dependence of meat meal quality on inedible raw material rendering method was studied. The conventional batch dry rendering method with screw press defatting and the semi-continuous wet rendering method with centrifugal defatting were employed for processing inedible raw material (76.5% soft offals, 15% industrial bones and 8.5% swine cadavers). Amino acid destruction in the protein component was higher with the conventional batch dry rendering method. The contents and biological activities of lysine, methionine and cystine show that the nutritive value of meat meals produced by the conventional batch dry rendering method is lower than that of meat meals obtained by the semi-continuous wet rendering method.