| abstract |
A method of foodstuff production comprises hydrolysing animal protein to form a slurry and removing water from the slurry. The protein is preferably obtained from raw meat which is pre-ground. Muscle meat, fish muscle, poultry heads, feet, liver, viscera, connective tissue and feathers are possible protein sources. The foodstuff is preferably a moist pet food such as an extruded kibble comprising at least 20% water, most preferably 45% to 55% water. Hydrolysis is preferably achieved by adding enzymes or by autolysis. The method may also include mixing with flour and the addition of an antioxidant to the slurry. The addition of vitamins can be avoided by selection of appropriate raw materials. Fat may be removed by centrifugation or by the addition of chemicals. Water may be removed using falling film evaporation. |