Detection of Bone in Meat

Authored by: Wolfgang Branscheid , Michael Judas

Handbook of Analysis of Edible Animal By-Products

Print publication date:  April  2011
Online publication date:  April  2011

Print ISBN: 9781439803608
eBook ISBN: 9780203731529
Adobe ISBN:

10.1201/b10785-20

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Abstract

The detection of bone in meat is an important issue in the context of the extraction of meat residues from individual bones or carcasses after deboning. This extracted meat is labeled mechanically recovered, mechanically deboned, or mechanically separated meat (MSM). Due to the production process, an elevated amount of bone particles is to be expected in such meat. Therefore, the content of bone particles is frequently used as a key criterion to identify MSM. A discrimination is required because MSM usually is not equivalent to fresh meat, as reflected in its lower price. Besides other criteria that reduce MSM quality, the elevated bone content is directly responsible for a substantial reduction in sensory quality: consumers are particularly annoyed by grittiness of MSM [1]. But negative gastroenterological side effects that were suspected in past studies could not be confirmed [2]. In contrast, Drake et al. [3] even consider bone as a useful calcium source for nutrition because bone particles are easily soluble in gastric juice. Field [4] points out that calcium additives for food, including baby food, commercially available in the United States, contain bone particles that are sized just as in MSM.

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