| Abstract: | This was a preliminary study to investigate whether hyaline cartilage could be easily identified in mechanically recovered meat (MRM) and whether its presence could be used as a possible marker for MRM in meat products. MRMs produced from beef, pork, lamb, chicken and turkey, using a variety of machine types and processing conditions, were compared to both minced and colloid milled hand-deboned samples, using a chemical staining technique followed by examination using the light microscope. The methodology was tested on various mixtures of MRM and hand-deboned meat. Although this technique, as with most microscopy techniques generally, is not suitable for quantitative determinations, the results indicate that light microscopy could be used as a useful screening method. |
