GALEN ROKEY WENGER INC. AND STEVEN WEIER, UNIVERSITY OF NEBRASKA-LINCOLN See full list on meatscience.org Extruded Baked Dehydrated Canned Rawhide products Frozen/refrigerated Pressed/formed Why Extrusion? See full list on meatscience.org Raw Materials System Configuration (Hardware) Processing Conditions (Software) Final Product Specifications See full list on meatscience.org Grain-free diets continue to grow Natural, healthy, and fresh New ingredients: insect-based meals Fresh meat is now more than a niche See full list on meatscience.org Some movement away from rendered by-products Novel animal protein sources (bison, elk, salmon, turkey, duck, kangaroo, wild boar, alligator, quail) Increased focus on quality and novelty (differentiation) Implementation of food safety programs See full list on meatscience.org b)Product stability c) Convenience d)Nutrient delivery e)Flavor & texture See full list on meatscience.org Increasing demand for high quality ingredients and formulas “Humanization” of pets increasing Focus on protein source Demand for safe foods See full list on meatscience.org Jerky Sticks and Strips Bacon Strip (long goods) and T-Bone Products (short goods) See full list on meatscience.org Dry Expanded Semi-moist Semi-moist technology: Commonly reserved for Treats or Complimentary Products Usually not complete and balanced nutrition View of One Line for Long Goods Pet Food Treats Expanded Pet Food Products Cut At End of Extruder See full list on meatscience.org Expanded Products Unexpanded Products Textured Meat and Vegetable Proteins for Retort-Stable Applications Chews Co-Extruded Products See full list on meatscience.org Usually large product size Requires one extruder Rates decrease as product size increases Large variation in product densities Handling considerations Established process (may require testing to confirm rates for new shapes) See full list on meatscience.org using soy, rice, potato or grain and vegetable proteins and meat See full list on meatscience.org Twin screw extruder Meat slurry pumped into preconditioner or extruder barrel Final product texture having rapid rehydration and retort stable characteristics See full list on meatscience.org Two-step process Extrude pellets which are later injection-molded Requires twin screw extruder Can use protein or starch as matrix Chews: See full list on meatscience.org Product may be co-extruded Requires twin screw Product size usually quite large Dental care attributes Usually soft moist See full list on meatscience.org Taking fresh/frozen low end animal protein parts and combining with small amounts of vegetable proteins to restructure via TX extrusion into simulated high end cuts of muscle meat - like beef or pork roast and chicken breasts. Example Products Co-Extruded Treats See full list on meatscience.org Dry Recipe Wet Slurry Extrusion System Drying and Grinding See full list on meatscience.org
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