Evaluation of a Simple Microscopy Protocol for Identifying Mechanically Separated Meat (MSM) in Pork, Chicken and Turkey
Abstract:
The first objective was to use as simple a preparation and staining procedure as possible to evaluate the differences between reference samples of known origin. If the differences were clear then it would provide a guide for enforcement authorities to come to a reasonable decision as to the nature of the meat ingredient. The second objective was to look more closely at a technique for staining the muscle structure and connective tissue since unpublished work carried out at Leatherhead Food Research using the stain Picro-Sirius Red indicated that there was a difference in staining of mechanically separated meat and control meat.
Date:
2007
Keywords:
Funding Body:
UK Department of Environment, Food and Rural Affairs
