Impiego sostenibile dei co-prodotti della macellazione da carcasse di Agnello per la realizzazione di alimenti complementari per cani

This study aims to improve the value of Sardinian lamb by-products, specifically heart, liver, and lungs, by applying innovative thermal treatments to produce high-quality pet food. With increasing focus on sustainability and the circular economy, the pet food industry is looking for ways to reduce waste by utilizing previously underused resources. Offals were sourced from lambs slaughtered in Sardinia in March 2023, with a total of 68.96 kg stored at -20°C after being ground and vacuum-sealed. The main goals of the study were to optimize the sensory characteristics, microbiological safety, and nutritional profile of the final product through different thermal treatments. The raw materials were thawed overnight at 25°C, and colorimetric analysis and pH measurements were performed before cooking. Various combinations of temperature and cooking time were tested to assess their impact on taste, texture, and overall acceptability of the final product. After cooking, the products were analysed for colour, texture profile (TPA), and water activity (aw). Statistical analysis using ANOVA and Tukey’s test revealed significant differences in colour and texture among the different thermal treatments. The colorimetric data showed that the temperature and cooking time significantly affected the L*, a*, and b* values, with the highest colour intensity recorded at 75°C. Moreover, post-cooking pH values were significantly higher than pre-cooking values, with minimal variation across different temperature treatments. A palatability test was also conducted on dogs to evaluate consumer acceptance and preference. The results demonstrated that cooking temperature and time significantly influenced both the texture and sensory qualities of the final product. This study highlights the importance of optimizing cooking protocols to enhance the quality of meat-based pet food products and provides valuable insights for enhancing the formulation and processing of meat-based pet foods.