Institute of Fundamental Technological Research, Polish Academy of Sciences, ul. Pawińskiego 5B, 02-106 Warsaw, Poland.
Department of Meat and Fat Technology, Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Str., 02-532 Warsaw, Poland.
Molecules. 2022 Nov 5;27(21):7600. doi: 10.3390/molecules27217600.
At present, the problem of identifying and controlling different types of Mechanically Separated Meat (MSM) is a very important practical issue in the meat industry. To address this challenge, the authors propose a new, analytical method for the discrimination and characterization of MSM that uses density measurements. The method proposed by the authors, in contrast to the analytical methods existing so far, is rapid, non-destructive, relatively simple and can be computerized. The density measurements of meat samples were conducted with a modified pycnometric method. Statistically significant (p<0.01) differences were found in the evaluated mean values of density for all investigated types of meat. Subsequently, the density measurements were correlated with the physicochemical properties of meat samples. A high correlation coefficient was found between the density of meat samples and the content of protein, sodium and fat. The authors have proven that density measurements allow for rapid discrimination of various types of MSM, and can also be effectively used to determine the chemical composition of MSM samples, e.g., the content of protein, fat and sodium.
目前，识别和控制不同类型的肉骨粉（MSM）是肉类行业一个非常重要的实际问题。为了解决这一挑战，作者提出了一种新的、基于密度测量的分析方法，用于鉴别和表征 MSM。与迄今为止存在的分析方法相比，作者提出的方法快速、无损、相对简单且可实现计算机化。通过改进的比重瓶法对肉样进行密度测量。对所有研究类型的肉的评估密度平均值进行了统计学上显著的（p<0.01）差异。随后，将密度测量与肉样的物理化学性质相关联。发现肉样的密度与蛋白质、钠和脂肪的含量之间存在高度相关性。作者已经证明，密度测量可以快速区分不同类型的 MSM，并且还可以有效地用于确定 MSM 样品的化学成分，例如蛋白质、脂肪和钠的含量。
