Detection of Mechanically Recovered Poultry Meat (MRPM) in Traditional Egyptian Luncheon (Emulsion Type Sausage)

Abstract

Key words: MRPM, Egyptian luncheon, calcium, bone and cartilage Detection of MRPM in emulsion type products is a challenge facing meat industry. Where, most of meat products processors in Egypt illegally replace beef meat partially or totally with MRPM in meat products to reduce products cost. Commercial and experimentally produced emulsion type sausage (traditional Egyptian luncheon) formulated with 0, 10, 30, 50, 70, 90% MRPM instead of the meat mass and cooked to different core temperature (70, 80 and 90°C) were examined for technological properties, ash, bones, cartilage and calcium (Ca) content, in addition to histological sections stained with H&E and Trichrome blue. Results indicated that all market samples showed unacceptable texture and binding scores with high ash, collagen, cartilage, bone and Ca content. Histological section showed the presence of skin and cartilage. Addition of 10% MRPM to luncheon formulation could not be detected at different cooking temperatures. While the use of 30% or more MRPM to luncheon formulation, signifi cantly changed technological properties and chemical composition of the product. Thermal treatments of luncheon sausages changed their chemical composition as well as induced structural changes in bone and cartilage content.

Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection

“…Finally, if compared with other recently published approaches, proposed for the identification of MSMs, this method results as more applicable than those described by Dalipi et al (2018) and Mohamed et al (2016), which used total reflection X-ray fluorescence and histological analysis, respectively (protocols applicable to samples with MSM percentage higher than 30-40%), and by Pospiech et al (2019), which tested samples with 50% of MSM (Mohamed et al, 2016;Dalipi et al, 2018;Pospiech et al, 2019). The approach described in this study is comparable in terms of precision (87.0-87.5%), but easier in respect to that published by Iammarino et al (2020), and much simpler than that proposed by Tomaiuolo et al (2019), which requires quite complicated apparatus such us biological irradiator and ESR spectrometer (Tomaiuolo et al, 2019;Iammarino et al, 2020).…”

Histological techniques for quality control of meat and meat products – A mini-review.

“…The evaluation of the contents of eight brands of hotdog [5], hamburger [6], and other meat products [4][5][6][7][8][9][10][11].…”

“…• The use of 30% VSM is easily detected; it has significantly changed the technological properties of the product [9].…”

Detection of Mechanically Separated Meat from Chicken in Sausages and Cold Meat by Targeted LC–MS/MS Analysis

“…MSM is currently detected microscopically via the visual detection of bone fragments from the meat sample, which may contaminate the meat pulp due to the mechanical production process (Tremlova et al 2006;Mohamed et al 2016;Langen & Horn 2020). The verification is complex and lengthy and does not always have the desired reliable results, since only a small portion of the sample is analyzed (Pospiech et al 2019).…”

“…The precision of the method was 61% and could be increased to 87% with the help of further investigation parameters (Ca-, 88 Sr-, and ash content). Mohamed et al (2016) investigated commercial and experimentally produced emulsion-type sausages formulated with 0, 10, 30, 50, 70, and 90% mechanically recovered poultry meat (MPRM). These sausages were examined for ash, bones, cartilage, and calcium content.…”