Protein Recovery from Mechanically Separated Pork Residue

Abstract

Bone residue resulting from the mechanical deboning of pork was subjected to alkali extraction at pH 10.5, followed by acid precipitation at pH 5.3. In laboratory scale experiments, 11 percent of the starting protein was recovered in a protein coagulate. In pilot scale experiments, 12 and 6 percent, respectively, of the starting protein was recovered in the coagulate when a basket centrifuge or a continuous horizontal decanter centrifuge was used for separation of the solubilized protein from the bone residue. The data are compared to data obtained in a similar study of chicken deboner residue. The use of the basket centrifuge in the pilot scale process greatly reduced the fat level in the final protein product in comparison to the horizontal decanter centrifuge process.