Physical and chemical changes during batch dry rendering of meat meals

The simultaneous changes that occur during the manufacturing of meat meals by batch dry rendering were investigated using a pilot‐plant dry renderer. During the initial period of heating, water was rapidly removed from the contents of the renderer and the temperature and nutritive value of the contents remained constant. After most of the water had been removed, the temperature increased rapidly to 130 ºC from 105 ºC and the availability of essential amino acids and the nutritive value of the contents of the renderer decreased. There was a simultaneous decrease in the total reducing sugars and glucose. The results are explained in terms of the Maillard reaction.