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 (hea d. feel and viscera) and mechanically separated chicken (MSC) as affected b y 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-p roduct % WRC was not signifcantly (p > 0.05) affected by salt (2%), phospha te (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 co rrelations (p < 0.05) were obtained for texture with total collagen, solubl e collagen and high ionic strength soluble (HIS) proteins. These results sh ould be considered for product quality changes when these by-products are u sed in formulation of high moisture pet food products. (C) 2000 Elsevier Sc ience Ltd. All rights reserved.