An enzyme-based system allows meat and fish-processing companies to turn their food-grade bone material into stocks – reducing waste by up to 80%, according to its designers, Danish by-products management company. The process typically turns one kilogram of raw meaty bone into one kilogram of meat stock with a protein content of 5-10%. It also separates 10% fat and 25% bones and insoluble materials.The fat can be used in food applications or can be manufactured into biodiesel, while the insoluble materials can be ground down into fertilizer or feed.
The idea for the process came from the common practice among restaurants of using waste bone material to create soup stocks, according to the company. By hydrolysing bone material with enzymes, all proteins and fat can be released; every ton of bones gives one ton of highly nutritional bouillon containing 5-10% protein, it says. This can then be used in injection brines, marinades, sauces – or directly sold as soup. The stock, fat and insoluble materials are heat-treated, creating safe wastes and a sterile stock product.The stock can be used as brine for injection into meat (making it more juicy and richer in flavour), or it can be applied in a wide variety of processed food such as sausages, luncheon meat, sauces and soups.
Meatzyme: Tel +45-459-30333; fax +45-458-72062; email@example.com