![]() All animal material that is considered inedible for human consumption is further processed for animal agriculture purposes such as fertilizer, animal feed and pet food treats and/or food. A focus of the pet food industry has traditionally relied on animal by-products from the rendering industry. ![]() Due to the variety of pet food options, pet food customers are provided with an almost limitless number of options based on packaging, price, size of the product, ingredient preference, nutritional benefits, and pet breed options. Market in 2020 for pet food and treats alone was $42.0 billion and the estimated sales for 2021 is to be $44.1 billion. According to American Pet Products Association, sales within the U.S. The current results suggest that the use of ALGIN in a poultry co-product pet food formulation can improve shelf-life characteristics such as surface color and lipid oxidation in fresh pet food.Ĭreative development and availability of meat-based food and treats for pets in the retail space continue to increase at a rapid pace. Water activity increased ( p < 0.05) when WB and ALGIN inclusion increased. Packages of pet food were lighter, less red, and more yellow ( p < 0.05) with increasing percentages of CF regardless of ALGIN inclusion, whereas pH was greater ( p < 0.05) and lipid oxidation was less ( p < 0.05) with increasing percentage of WB. Packages were evaluated for instrumental surface color, lipid oxidation, water activity, and pH on days 1, 3, 7, 14 and 21 of the display. Ground treatments were placed into a form and fill vacuum package and stored using a reach-in refrigerated case for 21 days. Fresh chicken frames (CF) and boneless-skinless wooden breast (WB) were ground and allocated randomly to one of ten treatment combinations with either 0.5 or 1.0% added ALGIN. Therefore, the current study focused on evaluating CF and WB combinations along with sodium alginate and encapsulated calcium lactate pentahydrate (ALGIN) inclusion within a fresh pet food formulation under simulated shelf-life conditions. Poultry co-product chicken frames (CF) and wooden breast (WB) along with ingredient technology use may bring enhanced value to the pet food industry. ![]() However, the inclusion of varying amounts of wooden breast and ground carcass frame can impart a greater impact on shelf-life characteristics in fresh pet food by altering surface color and lipid oxidation. Results from the current study suggest that the impact of ALGIN in poultry co-product pet food combinations does not severely alter shelf-life characteristics of a fresh pet food. Due to the perceived poor quality of wooden breast and carcass frames, it is plausible that the addition of hydrocolloids can combat the undesirable characteristics. For the current study, the combination of sodium alginate and encapsulated calcium lactate pentahydrate (ALGIN) was used. A hydrocolloid is a type of protein that when added to meat products aids with binding and stabilization of the pet food. Due to variations in meat quality because of the wooden breast and carcass frames, a hydrocolloid was utilized to improve fresh pet food characteristics. Two of the most common poultry co-products (wooden breast and carcass frames) often directed towards pet food were used in a fresh pet food formulation. However, poultry co-products pose great potential and added value to the pet food industry. Poultry co-products are often overlooked due to their poor quality and low customer acceptance. ![]() Creation of new meat-based pet food and pet treats continues to grow at a steady annual rate within the pet food industry.
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