| abstract |
A method for rapidly sterilizing animal protein to give a product for use as a foodstuff is disclosed wherein animal protein is ground to bring it into a state of a viscous slurry of particles of animal protein having a mean particle size from about 0.1 millimeter to 20 millimeters, the slurry is hydrolyzed, and the hydrolyzed slurry is sterilized by heating in a thin layer at a temperature from about 120 DEG C. to about 150 DEG C. for a time between about 3 seconds and about 15 minutes. |