The morphological detection of bone and cartilage particles in mechanically separated meat

The calcium content of mechanically separated meat (MSM) is a common indicator of elevated bone contents due to the separation process, e.g. as applied in EU regulations. But a direct morphological proof of bone material is needed, especially to identify undeclared MSM additives to meat products. We present a new morphological method for the detection of both bone and cartilage particles, because elevated cartilage contents may be indicative of MSM additives also. The method is based on simultaneous staining with Alizarin Red and Alcian Blue. We investigated MSM, commercially produced from breast of veal, for elevated particle contents. In addition, we determined the rate of recovery for minced pork mixed with 0–5% bone or cartilage. The results show that staining with Alizarin Red and Alcian Blue is suited to the efficient and simultaneous detection of bone and cartilage material in meat mixtures. The morphological staining is simpler than previously applied methods. Preparations can be assessed macroscopically, and they can be quantified gravimetrically. Manual sorting and weighing of particles appears to underestimate MSM contents if particles are ground very finely.