Stabilization of poultry processing by-products and poultry carcasses through direct chemical acidification

• Published in: Bioresource technology Vol. 52; no. 1; pp. 69 - 77
• Main Authors: Cai, Tiande, Pancorbo, Oscar C., Merka, William C., Sander, Jean E., Barnhart, Harold M.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1995; Elsevier Science
• Subjects: acid treatment; acidification; Biological and medical sciences; broiler chickens; carcasses; fat; Food industries; formic acid; Fundamental and applied biological sciences. Psychology; meat carcasses; offal; phosphoric acid; Poultry; poultry meal; preservation; processing technology; propionic acid; protein content; stability; stabilization; Use and upgrading of agricultural and food by-products. Biotechnology; waste; waste; preservation; stabilization; Poultry; offal; acidification; carcasses; Economic analysis; Vertebrata; Stabilization; Conservation; Acidification; Meat meal; Slaughter(by product); Chicken; Aves; Animal waste; Carcass
• ISSN: 0960-8524; 1873-2976
• DOI: 10.1016/0960-8524(95)00009-4

Laboratory and field experiments were conducted to test the feasibility of using chemical acidification for stabilizing poultry-processing offal and blood and poultry carcasses. Acidification of the ground poultry materials with 2% (w/w) of 90% formic acid was the most economical method for preventing putrefactive changes and did not adversely affect crude protein and fat content. The acid-preserved offal and carcasses were stable semi-liquid/solid products with pHs of 4.0–4.2. When stored for 28 days at 30°C, the acidified offal and carcass products had approximately 67 and 62% moisture, 12 and 14% protein, 17 and 15% fat, and 0.16 and 0.23% ammonia, respectively. Several problems were identified, however, when the acid-treated offal was heat-processed to produce a dry feed meal.