Characteristics of Mechanically Deboned Meat, Hand Separated Meat and Bone Residue from Bones Destined for Rendering

Composition of hand boned meat, mechanically deboned meat and bone residue from 12 different groups of veal, beef and pork bones were studied to determine potential edible protein yields from bones destined for rendering. Yield of mechanically deboned meat was higher than was possible when the bones were hand cleaned of all visible lean, fat and tendon. Percentage protein in mechanically deboned meat was lower and fat content was higher when compared to hand boned meat. Differences were due to bone marrow which was extracted as deboned meat and to connective tissue which was removed from the meat during mechanical deboning. Fluoride content of mechanically deboned meat was higher than hand boned meat but most of the fluoride was discarded as part of the bone residue.