Skip to main content
SpringerLink
Log in

An Innovative Detection of Mechanically Separated Meat in Meat Products

  • Published:
Food Analytical Methods Aims and scope Submit manuscript

Abstract

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

References

  • Branscheid W, Troeger K (2012) Mechanical recovery of meat and residual meat in poultry. Fleischwirtschaft 92(1):98–105

    Google Scholar 

  • Donis-González IR, Guyer DE, Pease A, Barthel F (2014) Internal characterisation of fresh agricultural products using traditional and ultrafast electron beam X-ray computed tomography imaging. Biosyst Eng 117:104–113

    Article  Google 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 11

  • 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 18–63

  • Field RA (2000) Ash and calcium as measures of bone in meat and bone mixtures. Meat Sci 55(3):255–264. https://doi.org/10.1016/S0309-1740(99)00147-3

    Article  CAS  PubMed  Google Scholar 

  • Food Safety and Inspection Service, USDA (2003a) Mechanically separated (species). Office of the Federal Register, MD, Title 9, Section 319. 5:295–296

  • 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

  • Frisullo P, Laverse J, Marino R, Del Nobile MA (2009) X-ray computed tomography to study processed meat microstructure. J Food Eng 94(3):283–289. https://doi.org/10.1016/j.jfoodeng.2009.03.020

    Article  Google Scholar 

  • Frisullo P, Marino R, Laverse J, Albenzio M, Del Nobile MA (2010) Assessment of intramuscular fat level and distribution in beef muscles using X-ray microcomputed tomography. Meat Sci 85(2):250–255. https://doi.org/10.1016/j.meatsci.2010.01.008

    Article  CAS  PubMed  Google Scholar 

  • 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

    Article  Google Scholar 

  • Josefowitz VP, Hildebrandt G, Islam R, Mare HJ (2007) Characteristics of the quality of mechanically separated turkey meat. Fleischwirtschaft 87(11):122–126

    CAS  Google 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 1–2

  • 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

  • Lim KS, Barigou M (2004) X-ray micro-computed tomography of cellular food products. Food Res Int 37(10):1001–1012. https://doi.org/10.1016/j.foodres.2004.06.010

    Article  Google Scholar 

  • Pickering K, Evans CL, Hargin KD, Stewart CA (1995) Investigation of methods to detect mechanically recovered meat in meat products—III: microscopy. Meat Sci 40(3):319–326. https://doi.org/10.1016/0309-1740(94)00062-C

    Article  CAS  PubMed  Google Scholar 

  • 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

    Article  CAS  PubMed  Google Scholar 

  • Schoeman L, Williams P, du Plessis A, Manley M (2016) X-ray micro-computed tomography (μCT) for non-destructive characterisation of food microstructure. Trends Food Sci Technol 47:10–24. https://doi.org/10.1016/j.tifs.2015.10.016

    Article  CAS  Google Scholar 

  • Tao Y, Ibarra JG (2000) Thickness-compensated X-ray imaging detection of bone fragments in deboned poultry—model analysis. Trans ASAE 43(2):453–459

    Article  Google Scholar 

  • Toldrá F, Aristoy MC, Mora L, Reig M (2012) Innovations in value-addition of edible meat by-products. Meat Sci 92(3):290–296. https://doi.org/10.1016/j.meatsci.2012.04.004

    Article  PubMed  Google 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):85

    Google Scholar 

  • Zarkadas CG, Yu Z, Zarkadas GC, Minero-Amador A (1995) Assessment of the protein quality of beefstock bone isolates for use as an ingredient in meat and poultry products. J Agric Food Chem 43(1):77–83. https://doi.org/10.1021/jf00049a015

    Article  CAS  Google Scholar 

  • Zatočilová A, Zikmund T, Kaiser J, Paloušek D, Kutný D (2016) Measurement of the porosity of additive-manufactured Al-Cu alloy using X-ray computed tomography. Solid State Phenom 258(1):448–451

    Article  Google Scholar 

Download references

Funding

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).

Author information

Authors and Affiliations

  1. University of Veterinary and Pharmaceutical Sciences Brno, Palackého tř. 1946/1, 612 42, Brno, Czech Republic

    Matej Pospiech, Zdeňka Javůrková & Bohuslava Tremlová

  2. CEITEC—Central European Institute of Technology, Brno University of Technology, Purkyňova 656/123, 612 00, Brno, Czech Republic

    Tomas Zikmund & Jozef Kaiser

Authors
  1. Matej Pospiech
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Tomas Zikmund
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Zdeňka Javůrková
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Jozef Kaiser
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Bohuslava Tremlová
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Zdeňka Javůrková.

Ethics declarations

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.

Informed Consent

Not applicable.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Pospiech, M., Zikmund, T., Javůrková, Z. et al. An Innovative Detection of Mechanically Separated Meat in Meat Products. Food Anal. Methods 12, 652–657 (2019). https://doi.org/10.1007/s12161-018-1394-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12161-018-1394-8

Keywords

Search

Navigation