Evaluation of techniques used to extend shelf-life and methods for analysis of rendered protein meals in pet foods

Investigators: Greg Aldrich, Morgan Gray, Cassandra Jones, and Kingsly Ambrose   Abstract: Rendered protein meals represent a significant contribution of the quality proteins used to produce modern pet foods. These protein meals carry with them a modest quantity of fat (15 to 20%), which can oxidize readily if not properly preserved. The fastest growth areas in … Continued

Effect of Phase-Feeding Beef Tallow along with Dried Distiller Grains on Pork Quality

Abstract: Soft pork fat in fresh  pork bellies has become a major concern of pork processors.   Soft pork bellies have been associated with fabrication difficulties, reduced product yields, unattractive  bacon slices, reduced product shelf-life, and subsequent  consumer  discrimination.  The  increased  incidence of soft  pork fat  and  bellies  has been attributed  to the elevation of the … Continued

Implementation of rendered fats in aquaculture feeds: maximizing ability to tailor nutritional value of cultured finfish while minimizing reliance on marine resources

Abstract: Objective 1 was designed as a screening study to determine which of the rendered fats evaluated held the most promise for use in the context of finishing strategies for rainbow trout. Each of the rendered fats assessed yielded equivalent growth and growth efficiency. Given that no differences in production performance were observed among the fats, … Continued

Rendered products: thermal conductivity model

Abstract: The rendering industry is committed to processing animal and poultry by-products to produce microbiologically safe finished products. Heat processing of food materials has been well studied using heat penetration data to establish thermal death time values for heat resistant microorganisms. This information has been used extensively in the canned food industry to ensure food … Continued