Meat and meat-and-bone meal is produced from animals which did not use genetically modified substances. The meal is produced on meat factories and slaughterhouses compliant with veterinary and sanitary requirements. Raw material is processed at high (over 120 C°) temperatures and pressures for 30 minutes.
Raw material for production of the meal is represented by non-suitable for food purposes carcasses and corps of not infected animals, as well as bones, inner organs, and other meat wastes; the meal is produced by grinding of these products and further drying. Meat meal is mostly used in pig breeding and birds breeding.
Chemical compositions of meat and fish flour are almost the same; however, meat meal contains less methionine and cystine. Meat meal
contains 50 – 60 % of proteins and digestible fats and is an excellent source of energy.
Quality indices of meat-and-bone meal are specified in table 1.
Table 1. Quality indices of meat-and-bone meal
Humidity – no more than, %
Protein – no less than, %
Fat – no more than, %
Ash – no more than, %
Nonnitrogenous substances and fiber – no more than, %
Presence of pathogenic microorganisms
Content of sand, glass, and other admixtures
Meat meal with addition of methionine is successively used instead of more expensive fish flour in breeding of broilers.