Published in Applied Research
Identification of mechanically separated meat with an innovative ultrasonic method

 

An innovative analytical ultrasonic method for identification and investigation of Mechanically Separated Meat (MSM) samples was developed by Polish Researchers and the results were published in Food Chemistry journal. 

For this purpose, the ultrasonic wave velocity (f=5MHz) in the investigated meat samples was measured and the measured ultrasonic velocity ranged from 1553.4 to 1589.9 m/s. The investigations were performed for: 1) minced hand deboned chicken fillets, 2) low pressure MSM from chicken carcasses, 3) low pressure MSM from chicken collarbones, 4) high pressure MSM from chicken carcasses and 5) high pressure MSM from chicken collarbones. Statistically significant (p<0.001) differences in the ultrasonic velocity were observed for each of investigated kinds of meat. High significant correlations were found between the ultrasonic velocity and the content of protein, fat, sodium and density of the investigated meat.

The applicability of the developed ultrasonic method for identifying various kinds of meat and to determine the content of protein, fat, sodium and density was demonstrated.

Leave a comment

Image
Image
Image
Copyright © 1998-2020 Chiriotti Editori srl Tutti i diritti riservati
Viale Rimembranza, 60 - 10064 Pinerolo - To - Italy - P.IVA e C.F. 01070350010 - Tel. +39 0121.393127 - email info@foodexecutive.it | Disclaimer