Relationship Among Density Measurements and Composition of Different Meats

Abstract

Composition of fresh and frozen meat products, specially fat content, is one of the parameters that is usually taken into account for different purposes such as classification of fresh and frozen meat pieces for fresh consume as well as for processing, price fixation and adequacy for processing. That is the reason why some different non destructive methods are used to determine, at least approximately, the meat composition. Among them, we can go from visual methods to the more complex resonance imaging and computed tomography image analysis.
 The aim of this study was to use density measurement as a non destructive, easy and cheap method to classify fresh and frozen meat with a wide range of fat content. The obtained results showed that there is asignificant relationship between density and fat content of fresh and frozen meat.

Application of Density Measurements for Discrimination and Evaluation of Chemical Composition of Different Types of Mechanically Separated Meat (MSM)

“…This is a novelty. On the other hand, contrary to our research, the investigations conducted in [ 19 , 20 , 21 , 22 , 23 ] did not identify different types of meat.…”

“…It worth noticing that, recently some attempts have been undertaken to explore density measurements to investigate the properties of meat materials [ 19 , 20 , 21 , 22 , 23 ]. However, these works are mainly focused on the investigation of the physicochemical properties and chemical composition of meat materials, not on the discrimination of various types of MSM.…”

“…However, the methods proposed in [ 19 , 20 , 21 , 22 , 23 ] exhibit also some disadvantages. For example, in [ 23 ], meat samples were fabricated artificially with a specified fat content, the density of which was then evaluated.…”