Studying Chemical Composition and Yield Stress of Micronized Grinded Cattle Bone Paste

In this study the chemical composition and yield stress of meat bone paste is studied. The meat-bone paste is obtained after grinding on colloid and superfine colloid machines with final size of bone particles less or equal to 0.1 mm. According to the analysis, the protein content in meat-bone paste was 24.30%-24.72%, fat content is varied from 11.0% to 12.7%, moisture - 33.89%-34.47% and inorganic substances reached up to 30% from the total mass of the meat-bone paste. The yield stress of meat-bone paste after grinding on the colloid machine (MBP1) varies from 19231.04 Pa to 6934.56 Pa and from 18182.09 Pa to 5944.47 Pa in MBP2 (meat-bone paste after grinding on the superfine grinding machine) in the range of temperature from 10 degrees C to 30 degrees C.