Feasibility of Using Fillet and Mechanically Separated Meat of Hybrid Sorubim in Inlaid Ham Type Products

Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread aimed at investigating its acceptability by consumers. Two spread formulations were prepared with different types of commercial salt: seasoned salt (A) and common salt (B). The consumers (112) evaluated their acceptance with respect to overall impression, spreadability, appearance and flavour acceptability on a 9-point hedonic scale. A microbiological analysis of the Tilapia MSM was also carried out and the chemical composition of the Tilapia MSM-based spread determined. When considering the acceptance of all the consumers, the overall impression, appearance and flavour were significantly (P < 0.05) lower for the spread made with common salt (B). However, three different consumer segments could be found from the overall impression of the Tilapia MSM-based spread. The largest segment also preferred the spread made with the seasoned salt (A), but both products were well accepted. The tilapia MSM presented adequate quality as a raw material according to the technical regulations for microbiological standards. The final product presented the following chemical composition: moisture - 62.17%; ash - 2.11%; protein - 9.75% and lipid - 18.81%. These results could be of great importance for the industry in developing and marketing new products obtained from mechanically separated Tilapia meat.

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Innovative approaches for identifying a mechanically separated meat: evaluation of radiostrontium levels and development of a new tool of investigation

Journal of Food Science and Technology ◽

10.1007/s13197-019-04076-y ◽

2019 ◽

Vol 57 (2) ◽

pp. 484-494 ◽

Cited By ~ 2

Author(s):

Marco Iammarino ◽

Oto Miedico ◽

Antonio Petrella ◽

Michele Mangiacotti ◽

Antonio Eugenio Chiaravalle

Keyword(s):

Mechanically Separated Meat ◽

Innovative Approaches

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A comparison of histological and chemical analysis in mechanically separated meat

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201159010145 ◽

2011 ◽

Vol 59 (1) ◽

pp. 145-152 ◽

Cited By ~ 1

Author(s):

Petr Komrska ◽

Bohuslava Tremlová ◽

Pavel Štarha ◽

Jana Simeonovová ◽

Zdenka Randulová

Keyword(s):

Connective Tissue ◽

Chemical Analysis ◽

Histological Analysis ◽

Calcium Content ◽

Muscle Fibres ◽

Chemical Examination ◽

Bone Fragments ◽

Mechanically Separated Meat ◽

Similar Good

The aim of this study was evaluation of quality of mechanically separated chicken meat (MSCM) samples obtained by three different separators, by means of a histological (qualitative and quantitative) and chemical examination. Histological examinations used Green Trichrome and Alizarine red staining. The examination was focused on the evaluation of muscle, fat, collagenous connective tissue, bone fragment and calcium content and on the degree of damage to the muscle fibres. Chemical analysis was focused on calcium-, fat- and collagenous connective tissue content. The product obtained by the separator 1 (hard separation) gave similar good results to the separator 3 (soft separation), while separator 2 (hard separation) gave worse results as for being bone fragments and calcium content. As demonstrated, the quality of the product obtained by the separator 1 has improved over the years. The results of the histological analysis were in accordance with the results of chemical analysis. For the quantitative determination of collagen, calcium and bone fragments, image analysis was used. In the present study, good correlation between quantitative histological analysis and chemical analysis was observed (0.673, 0.718 and 0.809, α = 0.01).

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Quality problems in mechanically separated meat

Medycyna Weterynaryjna ◽

10.21521/mw.6157 ◽

2019 ◽

Vol 75 (01) ◽

pp. 6157-2019

Author(s):

BEATA ŁASZKIEWICZ ◽

PIOTR SZYMAŃSKI ◽

DANUTA KOŁOŻYN-KRAJEWSKA

Keyword(s):

Soft Tissue ◽

Microbiological Quality ◽

Raw Material ◽

Poultry Meat ◽

Industrial Practice ◽

Beef Carcasses ◽

Microbiological Stability ◽

Mechanical Separation ◽

Mechanically Separated Meat

Mechanically separated meat (MSM) is obtained from bones or fragments with naturally adherent soft tissue by mechanical separation of soft tissue residues from bones remaining after cutting and punching poultry, pork and beef carcasses. Mechanically separated meat is a raw material commonly used in processing in Poland and other countries. The dominant species in the production of mechanically separated meat in Europe is poultry, mainly because of the increase in the consumption of boneless meat and its products. Mechanically separated meat is characterized by poorer technological and physicochemical properties and lower durability compared to poultry meat cut by hand. The high microbiological contamination of raw material limits its further use. The microbiological quality of mechanically separated meat has a significant impact on the microbiological stability and health safety of products manufactured from it. In industrial practice, mechanically separated meat is preserved by freezing or curing. In view of problems with the microbiological quality of mechanically separated meat, it seems advisable to search for new methods of preserving MSM and to improve the existing ones

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