An Innovative Detection of Mechanically Separated Meat in Meat Products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26620%2F19%3APU129786" target="_blank" >RIV/00216305:26620/19:PU129786 - isvavai.cz</a>
Alternative codes found
RIV/62157124:16270/19:43876502
Result on the web
<a href="https://doi.org/10.1007/s12161-018-1394-8" target="_blank" >https://doi.org/10.1007/s12161-018-1394-8</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s12161-018-1394-8" target="_blank" >10.1007/s12161-018-1394-8</a>
Alternative languages
Result language
angličtina
Original language name
An Innovative Detection of Mechanically Separated Meat in Meat Products
Original language description
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.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/LQ1601" target="_blank" >LQ1601: CEITEC 2020</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
FOOD ANAL METHOD
ISSN
1936-9751
e-ISSN
1936-976X
Volume of the periodical
1
Issue of the periodical within the volume
11
Country of publishing house
US - UNITED STATES
Number of pages
6
Pages from-to
1-6
UT code for WoS article
000458637600003
EID of the result in the Scopus database
2-s2.0-85056420151