| Two studies were conducted to determine the physico-chemical characteristics and functional properties of selected pork and poultry by-products used in the formulation of high-moisture petfood.;In the first study, pork by-products (lung lobes, kidneys), chicken viscera (head, feet and viscera) and MSC were evaluated for proximate composition, protein distribution and connective tissue. Proximate composition varied among meat by-products and MSC. Pork by-products contained the highest level of crude protein (p ;In the second study, the contributions to water retention capacity (% WRC) and texture changes were determined for pork by-products (lung lobes, kidneys), chicken viscera (head, feet and viscera) and MSC as affected by pH and various salts in a high-moisture model system. The %WRC increased for meat by-products and MSC with increased pH (4.5-6.8). Pork lungs and MSC had the highest % WRC (p ;Additional research is warranted to determine if texture and % WRC are significantly improved by the addition of MSC to mixtures of pork and poultry by-products in combination with inorganic salts. |
