Biogenic amines in meat meal

Summary

Biogenic amines occur naturally and are also formed by bacterial conversion of free amino acids, especially in meat byproducts. There is increasing evidence and a general perception that biogenic amines are responsible for losses in animals and poultry
consuming diets that contain meatmeal.

However there is little data on the concentrations of these compounds in meatmeals or their possible interactions with other feed components. Limited attention is given to incorporating strategies into meatmeal processing that will reduce the formation of biogenic amines. Moreover, dietary biogenic amines may result in toxic effects in humans and a limit of 100 mg histamine/kg has been set for food destined for human consumption by the National Food Authority.

The aims of the project were to determine the scope of the problem of biogenic amines in meatmeals and to suggest possible strategies to minimize their occurrence. These objectives were to be achieved by the following activities;

Comprehensive literature review of the .occurrence and biological effects of
biogenic amines.
Compilation of a data base of the concentrations of biogenic amines in Australian
meatmeals using HPLC.
Pilot plant studies to evaluate the influence of various processing conditions on
biogenic amine occurrence in meatmeals and determine opportunities in this area
to optimise rendering to reduce biogenic amine production.