Thermal processing and properties of bioplastic sheets derived from meat and bone meal

Chemical modification of plasticized meat and bone meal (MBM) and its thermal processing into bioplastic sheets is reported. Specifically, MBM plasticized with 30 wt% glycerol and modified with calcium hydroxide (CH) (0, 3, 7, and 10 wt%) was batch compounded at 100°C, 15–30 min, and 60 rpm followed by thermal compaction at 140°C to produce sheets. The effect of CH content on the chemical structure, processability, and tensile properties (static and dynamic) of modified MBM sheets were studied. Fine particle size of MBM and moderate environment humidity produced well‐consolidated sheets. Increase in CH content to about 7 wt% was found to increase tensile strength and modulus, whereas the strain to failure decreased. Fourier transform infrared spectroscopy analysis of modified MBM sheets showed that the changes in mechanical properties could be attributed to increased interactions between protein chains, which were further aided by the precipitation of the fat portion of MBM. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2013