Innovative techniques for identifying a mechanically separated meat: sample irradiation coupled to electronic spin resonance

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). Other methods, such as those proposed by Nagdalian et al (2021), Tasi c et al (2017 and Wieja et al (2021), although represent novel and interesting approaches, were not tested on commercial samples (Tasi c et al, 2017;Wieja et al, 2021).…”

“…This result is largely justifiable, taking into account that Ca 2+ accumulation is due to the presence of bone fragments in MSM, and this presence is highly variable depending on both separation technology (high or low pressure) and the MSM percentage in the sample (variable from 20% to 94%, according to the indication on the label of samples analysed in this study). This conclusion is also in accordance with comments reported by several authors in the last years (Dalipi et al ., 2018; Tomaiuolo et al ., 2019; Iammarino et al ., 2020; Wieja et al ., 2021) and with EFSA (2013), which requested to the laboratories in charge of food inspections the development of new analytical tools for this type of investigation.…”

“…(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). Other methods, such as those proposed by Nagdalian et al .…”

Reducing phosphate in low sodium and low‐cost meat emulsions: A healthier approach

“…There are several theories that may justify the low stability caused in meat emulsion by the CaCl 2 , among them the low capacity of meat protein extraction when compared with other salts (Gordon & Barbut, 1990) can also be caused by the high content of Ca ++ cations (Tang et al, 1997), for the large number of chloride ions in divalent salts (Hamm, 1986), for the decrease in the strength of the gel (Totosaus & Pérez-Chabela, 2009) and reduction of the pH reaching a value close to isoelectric point impairing the functionalities of proteins, mainly that of myosin (Claus et al, 1990).…”

“…In addition, the MDPM has high fat content and can promote rapid oxidation with consequent stability loss and perishability that could limit its use in meat products (Iammarino et al, 2020;Kokoszyński et al, 2016). Recently, several researches are being developed using MDPM as an ingredient in different meat products (Horita et al, 2016;Massingue et al, 2018;Tomaiuolo et al, 2019).…”