کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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2451242 | 1109676 | 2009 | 8 صفحه PDF | دانلود رایگان |
The aim of this study was to set up a method to quantify the loss or modification of muscle fibre structure (destructuration). Thanks to histology and image analysis, we managed to set up a reliable method with an uncertainty of 3.2%. To express the results, a new indicator called MDI (Meat Destructuration Indicator), was calibrated according to mechanically recovered meat market practices. The MDI indicator was strongly correlated (0.95) with the sensory assessment of a European panel (126 professionals). The threshold between raw materials that could be labelled as “meat” in processed products and mechanically separated meat (MSM) has been set at 58.1%, according to the panellist’s judgements. Thus MDI system can be used to characterise meat raw materials from mechanical recovery system according to Regulation (EC) No. 853/2004. It can also be used to study relationships between manufacturing parameters and destructuration or between destructuration of raw materials and processed products characteristics.
Journal: Meat Science - Volume 81, Issue 3, March 2009, Pages 515–522