- 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second objective was to look more closely at a technique for staining the muscle structure and connective tissue since unpublished work carried out at Leatherhead Food Research using the stain Picro-Sirius Red indicated that there was a difference in staining of mechanically separated meat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.
- PubYear:
- 2007
- Keywords:
- FundingBody:
- UK Department of Environment, Food and Rural Affairs
- Contractor:
- Leatherhead Foods International Ltd
- ProjCode:
- FA0203
- Associated:
- Type:
- Research: Laboratory Based
- OpenAccess:
- Yes
- URL:
- https://randd.defra.gov.uk/ProjectDetails?ProjectID=18019
- Comments:
- NA