Investigation of methods to detect mechanically recovered meat in meat products - II: Gel electrophoresis

This study investigated the use of sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) as a method for differentiating between mechanically recovered and hand deboned meat. Twenty-nine samples of mechanically recovered meat (MRM), including some heat treated samples, were obtained. The samples were derived from several animal species and processed using different machine types and a range of processing conditions. They were examined using SDS-PAGE and the separation patterns obtained compared with those of hand deboned meat (HDM) reference samples. There were obvious differences in the relative intensities of several bands within the profiles obtained which distinguished MRM from HDM. These were more obvious for red meat than poultry meat samples. A few differences were found between MRM samples produced using different machines but no apparent differences between samples produced using different machine operating conditions were observed. The technique was tested using composite MRM-HDM mixtures. It was possible to suggest an order of percentage incorporation of MRM at levels of down to 5-10% for red meat and 25% for poultry meat. With further development and refinement, it may be possible to use the technique to detect and possibly quantify MRM present in all types of meat products, including cooked meat products.