Most of meat powders are by-product from processing of beef meat and pork meat, which can have different compositions. For each ton of meat prepared for human consumption, about 300 kg is wastage and inedible that cause produce about 200 kg of meat powder.in the past, meat powder was only contained soft tissues, meat and bone powder had different amount of bone. But today, meat powder contains other by-product such as bone that amount of protein is about 50% and amount of calcium and phosphorus is 8% and 4% respectively. Since the source of minerals in meat powder is bone, so the ratio of calcium to phosphorus should be 2:1; a change in this ratio indicates that it is mixed with other sources of minerals. Variety of amount of calcium and phosphorus is still problematic.

Meat powder usually contains few amounts of fat residues that can be used Antioxidants to achieve higher quality. Recently there are evidence that the energy of meat powder and other by-products protein is higher than products are used in the past. Based on experiments on live animals, the amount of ME was obtained when using 5%-10% of meat powder in the diet is more than when using 40%-50% of meat powder in the diet.

When most amount of meat powder are used in the diet, so calcium increase and it cause problem with usability of fats due to the formation of soap. In this case, the amount of energy decreases.

Recently, experts pay attention to the microbes of meat powder a lot, especially in terms of its infection with Salmonella. Today, due to increasing public awareness and their attention to the quality of products, contamination of meat powder has decreased and it is 15%.