The extraction of beef bones with water, dilute sodium hydroxide and dilute potassium chloride

To investigate the recovery of waste meat on bones, crushed beef bones were extracted under various conditions within a temperature range of 50 to 125 ºC and a pH range of 6.3 to 11.6. The extracts were analysed for total solids, collagen, non‐collagen protein, non‐protein nitrogen, creatinine and ash. The water extraction of collagen increased and of non‐collagen protein decreased with increases in temperature up to 100 ºC and the total yield of protein markedly increased with alkaline pH.