The morphological detection of bone and cartilage particles in mechanically separated meat

Branscheid, W.; Judas, Michael; Höreth, Reinhard

doi:10.1016/j.meatsci.2008.06.018

Cited by 18 publications

(15 citation statements)

References 8 publications

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“…The methods of carcass lean meat estimation were mostly elaborated by German researchers (Sack, 1982;Branscheid et al, 1987;Oster et al, 1987). Afterwards, this problem was investi-gated by Engel and Walstra (1991), Branscheid et al (1992), Daumas et al (1998) and others. In the Czech Republic, the first study dealing with this research topic was that of Pulkrábek et al (1994).…”

mentioning

confidence: 99%

Pig carcass quality in relation to carcass lean meat proportion

Pulkrábek¹,

Pavlík²,

Vališ³

et al. 2006

Czech J. Anim. Sci.

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ABSTRACT:The objective of the study was to quantify differences in the carcass composition of pig carcasses with different lean meat proportions. Totally 132 carcasses with lean meat proportions ranging from 45 to 65% were analysed. The average lean meat proportion in the analysed set of carcasses was 55.38% (s = 4.319). The carcasses were classified into the groups according to their lean meat proportion (R, 45.0 to 49.9%; U, 50.0 to 54.9%; E, 55.0 to 59.9%; S, more than 60.0%). Carcasses from each group were cut into primal cuts and the main cuts (leg, loin, shoulder and belly with bones) were further separated into different tissues. Carcass value was markedly enhanced by the increasing carcass lean meat proportion. Average leg percentages in the groups R, U, E and S were 17.88% (s = 0.918), 19.32% (s = 0.889), 20.88% (s = 0.817) and 21.88% (s = 0.827), respectively. Average proportions of fat over leg expressed as percentages of leg weight in these groups were 5.82% (s = 0.402), 4.87% (s = 0.556), 4.05% (s = 0.479) and 3.21% (s = 0.321), respectively. Lean meat proportions of leg weight were improved from 84.93% (s = 1.136) in the group R to 88.12% (s = 0.986) in the group S. The most distinct differences were found in lean proportions of belly weight. The observed averages in the group R and S were 43.90% (s = 2.729) and 62.10% (s = 2.219), respectively. Actually, in carcasses with a high classification score the belly can be considered as a cut with the predominant muscle tissue. The results of the study proved the efficiency of carcass evaluation based on the lean meat proportion. Such a method can significantly contribute to the overall improvement of pig production.

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mentioning

confidence: 99%

Pig carcass quality in relation to carcass lean meat proportion

Pulkrábek¹,

Pavlík²,

Vališ³

et al. 2006

Czech J. Anim. Sci.

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“…Previous studies (Branscheid, Judas, & Höreth, 2009;Koolmees, Bijker, van Logtestijin, & TuinstraMelgers, 1986;Pickering, Evans, Hargin, & Stewart, 1995) have shown that MSCM contains cartilage particles. If so, MSCM may contain varying amounts of keratan sulfate, which is a glycosaminoglycan found in the structure of cartilage proteoglycans, aggrecan and fibromodulin (Nakano, Dixon, & Ozimek, 2005).…”

Section: Introductionmentioning

confidence: 94%

Immunological detection of keratan sulfate in meat products with and without mechanically separated chicken meat

2012

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“…Staining of bone and cartilage was done according to Branscheid et al [2009] using different solutions (Solution I: 0.1 g Alizarin Red S (C.I. 58005, Chroma) + 100 mL 95% ethanol, Solution II: 0.3 g Alcian Blue 8 Gs (C.I.…”

Section: Morphological Staining Of Bone and Cartilagementioning

confidence: 99%

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

Mohamed¹,

Zahran²,

Kassem³

et al. 2016

Pol. J. Food Nutr. Sci.

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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.

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The morphological detection of bone and cartilage particles in mechanically separated meat

Cited by 18 publications

References 8 publications

Pig carcass quality in relation to carcass lean meat proportion

Pig carcass quality in relation to carcass lean meat proportion

Immunological detection of keratan sulfate in meat products with and without mechanically separated chicken meat

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

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