Characteristics of slaughterhouse by-products preserved by pickling with inorganic acids

Abstract

This paper describes the process of pickling slaughterhouse by-products with inorganic acids in order to prevent spoilage and improve processing economics. The addition of sulfuric acid (3% by weight of the material to be pickled) was found to prevent the rapid onset of putrefactive changes and did not adversely affect crude protein composition. The pickled products have potential use as a source of protein in terrestrial animal feeds. Due to their low residual acidity and low water solubility, the pickled products also have potential use in aquatic animal diets.