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Tissue composition of mechanically deboned pork (MDP)
P G Bijker1, P A Koolmees, J G van Logtestijn
1Department of the Science of Food of Animal Origin, Faculty of Veterinary Medicine, The University of Utrecht, Biltstraat 172, 3572 BP, Utrecht, The Netherlands.
Meat Science
|November 8, 2011
Summary
This study analyzed the tissue composition of mechanically deboned pork, finding significant variations in muscle-to-connective tissue ratios and bone particle content across producers. Quantitative microscopy is essential for ensuring quality control in mechanically deboned meat products.
Area of Science:
- Food Science
- Meat Technology
- Analytical Chemistry
Background:
- Mechanically deboned pork (MDP) is a common meat product.
- Understanding its tissue composition is crucial for quality and safety.
- Previous analyses may not have fully captured the variability in MDP.
Purpose of the Study:
- To investigate the detailed tissue composition of mechanically deboned pork.
- To quantify the ratios of muscle, connective tissue, bone, and cartilage in MDP.
- To assess the presence and size of bone particles in MDP from various producers.
Main Methods:
- Quantitative microscopy was used to determine volume ratios of tissue components.
- Chemical analysis determined crude protein, fat, and calcium content.
- The KOH-method quantified hard bone residue, and bone particle size was measured.
Main Results:
- Muscle/connective tissue ratios in MDP varied widely, ranging from 0.3 to 6.9.
- Hard bone residue content ranged from 0.05% to 0.62% across samples.
- Approximately 0.6% of bone particles exceeded 3 mm in size.
Conclusions:
- Significant variability exists in the tissue composition of mechanically deboned pork.
- Quantitative microscopy is a vital tool for assessing MDP quality alongside chemical analysis.
- Standardized quality control measures are necessary for mechanically deboned meat products.
