Investigation of methods to detect mechanically recovered meat in meat products - I: Chemical composition

The proximate composition (fat, moisture, nitrogen, ash and collagen) and the calcium, iron and total purine contents of samples of mechanically recovered meat (MRM) derived from beef, lamb, pork, chicken and turkey were analysed. The data obtained illustrate the variability in the composition of mechanically recovered meats derived from different meat species. The effect of including a high proportion of bones containing marrow in the starting material, the effect of recovery machine type (Yieldmaster and Protecon) and the effect of employing different operating conditions, were investigated. MRM produced using the Yieldmaster machine was generally found to contain higher concentrations of ash and calcium than that produced using the Protecon machine. Although operating conditions appeared to have little effect on the composition of mechanically recovered chicken meat, some differences were identified in mechanically recovered turkey and pork produced under different conditions. Comparison of the composition of MRM with that of meat removed manually, from close to the bone, from similar source materials highlighted a number of differences between the.