Identification and investigation of mechanically separated meat (MSM) with an innovative ultrasonic method
Autor: | Krzysztof Wieja, Piotr Kielczynski, Marek Szalewski, Andrzej Balcerzak, P. Szymański, S. Ptasznik |
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Rok vydání: | 2021 |
Předmět: |
Meat
Materials science Food Handling Fat content Sodium chemistry.chemical_element 01 natural sciences Analytical Chemistry Protein content 0404 agricultural biotechnology Ultrasonic velocity Animals Food science Mechanical Phenomena 010401 analytical chemistry Wave velocity food and beverages 04 agricultural and veterinary sciences General Medicine 040401 food science 0104 chemical sciences Ultrasonic Waves chemistry High pressure Calcium content Ultrasonic sensor Chickens Food Science |
Zdroj: | Food Chemistry. 348:128907 |
ISSN: | 0308-8146 |
DOI: | 10.1016/j.foodchem.2020.128907 |
Popis: | An innovative analytical ultrasonic method for identification and investigation of Mechanically Separated Meat (MSM) samples is presented. To this end, the ultrasonic wave velocity ( f = 5 M H z ) in the investigated meat samples was measured. The measured ultrasonic velocity ranged from 1553.4 to 1589.9 m/s. The investigations were performed for: 1) minced hand deboned chicken fillets, 2) low pressure MSM from chicken carcasses, 3) low pressure MSM from chicken collarbones, 4) high pressure MSM from chicken carcasses and 5) high pressure MSM from chicken collarbones. Statistically significant ( p 0 . 001 ) differences in the ultrasonic velocity were observed for each of investigated kinds of meat. High significant correlations were found between the ultrasonic velocity and the content of protein, fat, sodium and density of the investigated meat. The applicability of the developed ultrasonic method for identifying various kinds of meat and to determine the content of protein, fat, sodium and density was demonstrated. |
Databáze: | OpenAIRE |
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