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- W3115764238 abstract "Abstract An innovative analytical ultrasonic method for identification and investigation of Mechanically Separated Meat (MSM) samples is presented. To this end, the ultrasonic wave velocity ( f = 5 M H z ) in the investigated meat samples was measured. The measured ultrasonic velocity ranged from 1553.4 to 1589.9 m/s. The investigations were performed for: 1) minced hand deboned chicken fillets, 2) low pressure MSM from chicken carcasses, 3) low pressure MSM from chicken collarbones, 4) high pressure MSM from chicken carcasses and 5) high pressure MSM from chicken collarbones. Statistically significant ( p 0 . 001 ) differences in the ultrasonic velocity were observed for each of investigated kinds of meat. High significant correlations were found between the ultrasonic velocity and the content of protein, fat, sodium and density of the investigated meat. The applicability of the developed ultrasonic method for identifying various kinds of meat and to determine the content of protein, fat, sodium and density was demonstrated." @default.
- W3115764238 created "2021-01-05" @default.
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- W3115764238 date "2021-06-01" @default.
- W3115764238 modified "2023-10-01" @default.
- W3115764238 title "Identification and investigation of mechanically separated meat (MSM) with an innovative ultrasonic method" @default.
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- W3115764238 doi "https://doi.org/10.1016/j.foodchem.2020.128907" @default.
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