Evaluation of physical and chemical characteristics, organoleptic attributes of sustainable use of broiler and beef co-products in the manufacture of pet treats through the utilization of a structure-forming technology
Type of DegreeMaster's Thesis
MetadataShow full item record
Pet food market growth has led to increased demands for animal co-products. Evaluation of quality characteristics of pet treats developed from these co-products is necessary. Three experiments were conducted to assess physicochemical properties, color variation, and textural characteristics of treats formulated from combinations of beef liver (BL)-beef heart (BH), chicken liver (CL)-chicken heart (CH), and ground chicken carcass frame (GF)-Wooden Breast-affected meat (WB) using sodium alginate and encapsulated calcium lactate (ALGIN) as functional ingredients. Inclusion of ALGIN improved water-holding capacity of treats. Lightness (L*), redness (a*), and yellowness (b*) of dehydrated treats generated from BL:BH and CL:CH stabilized five days post-preparation. Increasing BH, CH, and WB proportions as well as ALGIN inclusion brought lighter (L*) color to treats. Treats were more flexible as ALGIN increased. Increasing WB resulted in increased hardness and chewiness. Using these co-products as primary ingredients demonstrated more product development opportunities in the pet food industry.