An Innovative Detection of Mechanically Separated Meat in Meat Products
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F19%3A43876502" target="_blank" >RIV/62157124:16270/19:43876502 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/00216305:26620/19:PU129786
Výsledek na webu
<a href="https://link.springer.com/content/pdf/10.1007/s12161-018-1394-8.pdf" target="_blank" >https://link.springer.com/content/pdf/10.1007/s12161-018-1394-8.pdf</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>
Alternativní jazyky
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 (?CT). ?CT method was tested on a cooked meat product containing 50% of MSM. Bone tissue detected based on the higher density via ?CT was confirmed by the image analysis and histochemical method using alizarin red staining which is used for detection of bone tissue. The ?CT 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 (?CT). ?CT method was tested on a cooked meat product containing 50% of MSM. Bone tissue detected based on the higher density via ?CT was confirmed by the image analysis and histochemical method using alizarin red staining which is used for detection of bone tissue. The ?CT method was verified as a suitable non-destructive method to analyze bone fragments in meat products with the possibility to determine their shape parameters.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
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)
Ostatní
Rok uplatnění
2019
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Food Analytical Methods
ISSN
1936-9751
e-ISSN
—
Svazek periodika
12
Číslo periodika v rámci svazku
3
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
6
Strana od-do
652-657
Kód UT WoS článku
000458637600003
EID výsledku v databázi Scopus
2-s2.0-85056420151