An Innovative Detection of Mechanically Separated Meat in Meat Products
- 9 Downloads
In meat products, mechanically separated meat (MSM) is often used as a raw material. Usage of MSM has economic benefit for meat industries and height utilization of animal raw material. In opposite is consumer concern for height quality of meat products. In order to detect MSM, invasive/destructive methods are mainly used and their nature is largely based on demonstrating the accompanying substances or structures. This paper describes a new non-invasive method to detect bone fragments as accompanying structures of MSM and it is based on X-ray micro computed tomography (μCT). μCT method was tested on a cooked meat product containing 50% of MSM. Bone tissue detected based on the higher density via μCT was confirmed by the image analysis and histochemical method using alizarin red staining which is used for detection of bone tissue. The μCT method was verified as a suitable non-destructive method to analyze bone fragments in meat products with the possibility to determine their shape parameters.
KeywordsMicro computed tomography Bone fragment Meat products Histochemistry Mechanically separated meat
This work was supported by the project of CEITEC 2020 (LQ1601) with financial support from the Ministry of Education, Youth and Sports of the Czech Republic under the National Sustainability Programme II and CEITEC Nano Research Infrastructure (MEYS CR, 2016-2019).
Compliance with Ethical Standards
Conflict of Interest
Matej Pospiech declares that he has no conflict of interest. Tomas Zikmund declares that he has no conflict of interest. Zdeňka Javůrková declares that she has no conflict of interest. Jazef Kaser declares that he has no conflict of interest. Bohuslava Tremlová declares that she has no conflict of interest.
Human and Animal Studies
This article does not contain any studies with human participants or animal performed by any of the authors.
- Branscheid W, Troeger K (2012) Mechanical recovery of meat and residual meat in poultry. Fleischwirtschaft 92(1):98–105Google Scholar
- EFSA Panel on Biological Hazards (BIOHAZ) (2013) Scientific opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swine. European Food Safety Authority, p 11Google Scholar
- European Union. Regulation of the European Parliament and of the council no. 1169/2011 of 25 October 2011, on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004. In: Official Journal of the European Union L No. 304, 22/11/2011, p 18–63Google Scholar
- Food Safety and Inspection Service, USDA (2003a) Mechanically separated (species). Office of the Federal Register, MD, Title 9, Section 319. 5:295–296Google Scholar
- Food Safety and Inspection Service, USDA (2003b) Limitations with respect to use of Mechanically Separated (Species). Office of the Federal Register, MD, Title 9, Section 319.6, p 297. https://www.law.cornell.edu/cfr/text/9/319.6. Accessed 20 July 2018
- Haff RP, Toyofuku N (2008) X-ray detection of defects and contaminants in the food industry. Sens & Instrumen Food Qual 2(4):262–273. https://doi.org/10.1016/j.biosystemseng.2013.07.002 CrossRefGoogle Scholar
- Josefowitz VP, Hildebrandt G, Islam R, Mare HJ (2007) Characteristics of the quality of mechanically separated turkey meat. Fleischwirtschaft 87(11):122–126Google Scholar
- Ketteritzsch K (2007) Berichte fur Schwerpunktaufgaben, Nachwies von Separatorenfleisch in Wursten und Fleischerzeugnissen mitteis Ca-Bestimmung und histologischer Undersuchng. Landesamt fur Verbraucherschutz Sachsen-Anhalt, p 1–2Google Scholar
- Léonard A, Blacher S, Nimmol C, Devahastin S (2008) Effect of far-infrared radiation assisted drying on microstructure of banana slices: An illustrative use of X-ray microtomography in microstructural evaluation of a food product. Journal of Food Engineering, 85(1):154–162. https://doi.org/10.1016/j.jfoodeng.2007.07.01
- Santos-Garcés E, Muñoz I, Gou P, Garcia-Gil N, Fulladosa E (2014) Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition. Meat Sci 96(2):943–947. https://doi.org/10.1016/j.meatsci.2013.09.018 CrossRefPubMedGoogle Scholar
- Tremlová B, Sarha P, Pospiech M, Buchtová H, Randulová Z (2006) Histological analysis of different kinds of mechanically recovered meat. J Food Saf Food Qual 57(3):85Google Scholar