April 8, 2022 – Dr. Craig Coon of the Four Rivers Kennel and University of Arkansas has finished the first of two projects funded by FPRF. This study provides extensive data exploring how higher levels of peroxide in pet foods have unfavorable palatability. Both the chemical composition and aromatic odor underwent significant directional changes correlated … Continued
On May 17th and 18th, members of the rendering, pet food, and academic community convened at Colorado State University in Fort Collins, Colorado for the inaugural meeting of the Alliance for Research and Innovation in the Rendering and Pet Food Industries. This inaugural meeting begins a collaborative process intended to bring professionals from the pet … Continued
Title: The Impact of Rendered Protein Meal Level of Oxidation on Shelf Life and Acceptability in Extruded Pet Foods: Determining Sensory Limits for Oxidation Values Principal Investigator: Kadri Koppel, Kansas State University Keywords: pet food, Koppel, 2014, oxidation, quality, shelf life, dog food, beef, meat and bone meal, poultry by-product meal, consumers Year: 2014 Objective: … Continued
Title: The impact of rendered protein meal level of oxidation on shelf life and acceptability in extruded pet foods Principle Investigator: Greg Aldrich Year: 2012 Objective: a. Determine the effect of incorporating increasing levels of oxidation in rendered protein meals used to produce extruded pet food on markers of oxidation in finished product. b. Determine … Continued
Title: Evaluation of Techniques Used to Extend Shelf-life and Methods for Analysis of Rendered Protein Meals in Pet Foods Principal Investigator: Greg Aldrich, Kansas State University Keywords: 2012, Aldrich, oxidation, pett food, rancidity, oxidation, protein meals, PV, meat and bone meal, poultry by-product meal Year: 2012 Objective: To determine the efficacy of rapid methods (e.g. … Continued