Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
  • A23K50/48—Moist feed
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
  • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10S426/00—Food or edible material: processes, compositions, and products
  • Y10S426/805—Pet food for dog, cat, bird, or fish

Definitions

• Canned pet foods of the meat chunk and gravy type have been in the marketplace for years. They can be used as a total diet for pets or as a supplement to a pet's daily rations.
• the chunks are pieces of meat or meat by-products which are formed. This is the primary content of the chunk.
• Also present in the chunk are usually grains and fibrous materials as well as vitamins and nutrients. These materials are generally present as the minor portion of the chunk.
• the gravy portion usually has a fluid characteristic and supplies aroma, palatability, and some additional nutritional properties to the food product such as additional vitamins, minerals, and the like.
• Also present in the market place are other discrete meaty forms in a discrete separate gravy product.
• a pet food composition comprising meat chunk and gravy, said gravy having chemically modified starch, gum, or mixtures thereof in quantities less than that necessary to promote the production of stool quality which is unacceptable.
• a further aspect of the invention is a method for inhibiting the production of unacceptable stool quality in pets fed at least primarily a chunk and gravy diet which comprises feeding the pet a chunk and gravy diet wherein the gravy has a chemically modified starch, gum, or mixtures thereof, in quantities below that necessary to promote production of stool quality which is unacceptable.
• meat include those meat-derived ingredients defined as "meat” and "meat by-products" by the current Definitions of Feed Ingredients published by the Association of American Feed Control Officials, Incorporated.
• the term “meat” includes not only the flesh of cattle, swine, sheep and goats, but also other mammals, poultry and fish.
• the term “meat by-products” is defined to include non-rendered parts of the carcass of slaughtered animals, poultry and the like.
• Preferred meat sources include lamb, pork, chicken, and the like.
• Meat includes the striated muscle.
• Meat byproducts include liver, spleen, heart, and lung.
• Meat and meat by- products comprise about 60 to about 85% of the meat chunk component of the meat chunk and gravy food product.
• the remainder of the meat chunk generally comprises grains, fibrous materials, vitamins, and the like. Some of these are effective binding agents for the meat chunk as well.
• Wheat flour, dry blood plasma and dried egg are effective binding agents for the meat derived ingredients from which the meat chunks are manufactured.
• Preferred meat chunk formulations will contain from about 4 to 8% by weight wheat flour, from 0.5 to about 7% by weight dry blood plasma and about 2 to about 4% dried egg. Vitamins and minerals can also be added.
• various minor ingredients such as nutritional supplements, salts, coloring agents, and the like, are also included in the meat chunk formulation to provide nutritional balance and palatability.
• the gravy component is prepared for canning with the meat pieces.
• the gravy component typically comprises water and thickening agents.
• thickeners commonly employed in the gravy component of a meat chunk and gravy diet for pets, particularly those directed to canines, are responsible for loose stools or diarrhea usually observed in these animals, particularly canines, when fed a diet principally or solely of meat chunk and gravy.
• These thickeners are chemically modified starch(es), gum(s) and mixtures thereof.
• Examples of chemically modified starches include starches from corn, wheat, rice, potato, tapioca and the like which are modified by any or a mixture of acylation such as acetylation, cross-linking from groups such as phosphate, hydroxyalkyl such as hydroxypropyl.
• gums examples include xanthan, guar, locust bean, carboxymethylcellulose, and the like. It is most desirable to not use any of these thickening agents. However, any amount of these thickening agents which does not promote the production of stool quality which is unacceptable from the concept of formed versus watery can be employed. Generally, less than about 0.2 wt% of the diet of these thickeners can be present. Desirably, less than about 0.1 wt% of the diet should be present. Most desirable is the absence of these thickeners.
• Materials which can be employed to thicken the gravy, liquid component of the meat chunk and gravy diet are standard, chemically unmodified starches available from various food sources including wheat, corn, rice, potato, tapioca, and the like. These materials are used in quantities to assist in bringing about the desired gravy thickness and consistency. Generally, this is about 1.5 to about 3 wt% of the diet.
• the preferred starch is a physically modified, waxy rice starch.
• soluble carbohydrates such as maltodextrin, sucrose and corn syrup, as well as also salts, color, flavors and emulsifiers such as lecithin.
• a mixture of from about 1 to about 5% by weight of the chemically unmodified starch, from 0 to about 12% by weight maltodextrin and about 70 to about 95% by weight water are blended at 60 to 195°F to provide a thickened gravy which is applied to the meat pieces immediately after the meat pieces have been placed into the can before sealing and sterilizing.
• the meat chunk component is prepared by first grinding frozen meat under controlled conditions to prevent the temperature of the meat from rising above 38°F.
• the meat is ground to a relatively fine grind by passing broken frozen blocks of the meat through a grinder where the meat is sized to particles between 1 /8 and 1 /2 inch.
• the comminuted, sized particles are fed to a meat emulsion blender where the meat particles are blended with oat fiber, when employed, binders such as plasma, wheat flour and dry egg, nutrients, minerals and salts to form a meat mixture.
• the oat fiber is added generally in the form of particles, which desirably pass through a sieve of about 200 microns.
• the meat mixture is then heated to raise the temperature of the meat mixture to between about 32° and 40°F whereupon the mixture is emulsified and vacuum deaerated, to remove entrained air at 25-30 inches mercury.
• a meat emulsifier is used to reduce the particle size of the mixture ingredients and create a fine, homogeneous meat mixture, which will not separate upon further processing.
• the temperature of the meat mixture during the emulsification step is maintained between about 40°F and 60°F and preferably about 40° to 50°F.
• the so prepared meat emulsion is transferred through an extruder from which it is uniformly deposited, as a sheet or elongated shape, having a thickness of about 1 /4 to 1 inch, onto a moving cooking belt of the desired dimensions.
• the cooking belt with the meat emulsion deposit is passed through a cooker and cooked to an internal meat temperature of about 175° to 200°F for about 2 to 9 minutes to fully cook the meat mixture and then cooled to between about 140° to 180°F to develop the desired texture. At this point the meat is divided or cut to the desired chunk dimensions generally about 2 x 2 inches.
• the gravy in which the meat chunks are to be packaged is prepared separately from the meat pieces. After preparation, the gravy is heated in accordance with the following preferred sequence: about 190°F for 15 minutes, about 195°F for 10 minutes and 200°F for 7 minutes. Thereafter, the gravy can either be cooled or left at the cooking temperature until it is blended with the meat chunks and then deposited into the cans. The cans containing meat and gravy are sealed and sterilized according to commercial sterilization requirements.
• Pet Food X, Y and Z were prepared following the procedure previously described using the ingredients as listed in Tables I - III.
• the temperature of uncooked emulsion entering the steam tunnel was between about 40-60°F and was raised to about 175- 195°F at the steam tunnel discharge.
• the cooked, firm, solid sheet was sliced into 3/4 inch x 3/4 inch chunks at 140- 180°F and mixed with cooked gravy and deposited into cans.
• the gravy was prepared according to the formula given in Tables I - III and added to the meat chunks in the can.
• the filled cans were sterilized in a still retort at 252°F for 75 minutes.
• Pet food X is high in chicken, Y is high in lamb, and Z is high in beef.
• compositions of the comparative commercial diets were obtained from the ingredients listed on the labels of the food package and are recorded in Tables IV - VIII below.
• DMB as used throughout is dry matter basis.
• ingredients water, chicken, turkey, lamb, meat by-products, wheat gluten, whole rice, corn starch-modified, wheat flour, salt, potassium chloride, tricalcium phosphate, caramel color, sodium tripolyphosphate, natural flavor, minerals, vitamins
• ingredients water, poultry, beef, meat by-products, wheat flour, wheat gluten, salt, sunflower oil, caramel color, sodium tripolyphosphate, natural flavors, guar gum, sodium alginate, minerals, vitamins, xanthan gum, onion powder, garlic powder
• ingredients water, beef, chicken, liver, meat by-products, food starch- modified, iodized salt, dextrose, guar gum, steamed bone meal, sodium tripolyphosphate, caramel, natural flavor, minerals, vitamins
• ingredients water, beef, animal liver, turkey, wheat gluten, chicken, soy flour, corn starch-modified, potassium chloride, caramel color, steamed bone meal, salt, minerals, vitamins, natural flavor
• meat broth beef, chicken, turkey, meat by-products, wheat flour, wheat gluten, pea fiber, caramel color, salt, sodium tripolyphosphate, guar gum, natural flavors, sodium alginate, potassium chloride, xanthan gum, onion powder, garlic powder, minerals, vitamins
• Grade 2 Solid-liquid feces are an intermediate between soft and liquid feces. Approximately equal amounts of feces in defecation are soft and liquid.
• Grade 3 Greater than two-thirds of the feces in a defecation are soft. The feces retain enough form to pile but have lost their firm cylindrical appearance.
• Grade 4 Firm-soft feces are an intermediate between the grades of firm and soft. Approximately equal amounts of feces in a defecation are firm and soft.
• Grade 5 Greater than two-thirds of the feces in a defecation are firm. They have a cylindrical shape with little flattening.
• composition of invention inhibits the production of unacceptable stool quality when a pet, particularly a dog, is fed a standard "chunk and gravy" diet having modified starch and/ or gums therein as the primary, essentially all, or complete daily diet.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Animal Husbandry (AREA)
• Birds (AREA)
• Zoology (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Fodder In General (AREA)
• Feed For Specific Animals (AREA)

Priority Applications (7)

Applications Claiming Priority (2)

Publications (1)

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Family Applications (1)

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Cited By (5)

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Citations (4)

Family Cites Families (5)

• 1999
  • 1999-12-28 US US09/473,543 patent/US6280779B1/en not_active Expired - Fee Related
• 2000
  • 2000-12-20 EP EP00984505A patent/EP1241951A1/en not_active Withdrawn
  • 2000-12-20 MX MXPA02006541A patent/MXPA02006541A/es unknown
  • 2000-12-20 CN CNA2008100959215A patent/CN101317633A/zh active Pending
  • 2000-12-20 CA CA002395412A patent/CA2395412C/en not_active Expired - Fee Related
  • 2000-12-20 CN CN00819185A patent/CN1437445A/zh active Pending
  • 2000-12-20 BR BR0016859-9A patent/BR0016859A/pt not_active IP Right Cessation
  • 2000-12-20 AU AU21113/01A patent/AU784118B2/en not_active Ceased
  • 2000-12-20 WO PCT/US2000/034594 patent/WO2001047371A1/en not_active Ceased
  • 2000-12-20 JP JP2001547973A patent/JP4274726B2/ja not_active Expired - Fee Related
  • 2000-12-28 AR ARP000107005A patent/AR027143A1/es unknown
• 2001
  • 2001-03-16 TW TW089127910A patent/TW486364B/zh active
• 2002
  • 2002-06-27 NO NO20023109A patent/NO20023109L/no not_active Application Discontinuation
  • 2002-07-03 ZA ZA200205328A patent/ZA200205328B/en unknown

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