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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

COSTA, Denise Pinheiro Soncini; ROMANELLI, Pedro Fernando  and  TRABUCO, Elizeu. The use of non-edible poultry viscera to produce meat flour. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.3, pp.746-752. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612008000300035.

This work studied the processing of the viscera of chicken (Gallus domesticus) and of the ratites ostrich (Struthio camellus) and great rhea (Rhea americana), processed in the same manner, with the objective of producing flours. The quality and control of the production of these flours were evaluated through technological parameters required by the current legislation. Basically, raw material was cooked and sterilized, sieve filtered (for oil separation), ground, dried in an oven and analyzed. Production yield, nutrient composition, pepsin digestibility and caloric value data were obtained. Calcium and phosphorus levels and flour stability during storage (Salmonella, pH, acid value and TBA) were also determined. The results indicated that the production of flour by processing the viscera of ostrich and great rhea is viable. Quality parameters greatly fulfill requirements; however, for immediate (regular) use to prepare feed, some adjustments (corrections) must be made on physical-chemical parameters (nutrients).

Keywords : viscera flour; production control; quality parameters.

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