An Innovative Detection of Mechanically Separated Meat in Meat Products

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62157124:16270/19:43876502

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

An Innovative Detection of Mechanically Separated Meat in Meat Products

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

An Innovative Detection of Mechanically Separated Meat in Meat Products

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/LQ1601" target="_blank" >LQ1601: CEITEC 2020</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

FOOD ANAL METHOD

ISSN

1936-9751

e-ISSN

1936-976X

Svazek periodika

1

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

6

Strana od-do

1-6

Kód UT WoS článku

000458637600003

EID výsledku v databázi Scopus

2-s2.0-85056420151