<li>Separate and characterize the components: Develop methods to separate the soft tissue fraction from the bone fraction. Characterize meat & bone meal (MBM), and its fractions, in terms of their composition and physical properties.
<li>Modify the functionality: Establish the range of functional properties achievable by subjecting MBM protein to varying degrees of hydrolysis and subsequent crosslinking.
<li>Apply in fermentation media: Develop and evaluate an MBM hydrolysate for use in industrial fermentation as a source of amino acids and micronutrients. </ol>
<li>Separate soft tissue material from bone material; determine the proximate composition and physical properties of both fractions. Combine amino acid and mathematical analyses to determine the identity and concentration of each of the major proteins.
<li>Evaluate methods for the controlled hydrolysis of the protein in whole or fractionated MBM. Emphasize methods purported to inactivate BSE prions, but likely to scale up well and be economical. Evaluate the crosslinking of some hydrolysates. Determine several of the bulk functional properties of the treated protein and compare with those of other commercial proteins.
<li>Develop an economical process for production of an MBM or component hydrolysate that matches or exceeds the desirable characteristics of other undefined nitrogen sources for low-cost, non-pharmaceutical industrial fermentation. </ol>