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Influence of defatting on the quality of meat and bone meal
  
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KeyWord:meat and bone meal  defatting  quality
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XIAO Jun  
LU Liangzhong  
XIE Dan,etc  
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Abstract:
      The effect of defatting on the quality of meat and bone meal (MBM) was determined. The results showed that after defatting the color and flavor of MBM improved, the crude fat content of the defatted MBM decreased from 9.80% to 0.37%, the crude protein content increased from 54.50% to 61.20%, digestibility of protein in vitro improved from 86.01% to 90.45%, acid value declined from 9.00 mgKOH/g to 2.60 mgKOH/g, tolal volatile basic nitrogen(TVB-N) content decreased from 60.0 mg/100 g to 40.0 mg/100 g and histamine content reduced from 20.1 mg/kg to 19.6 mg/kg, which indicated that defatting improved the MBM quality remarkably.
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