English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Due to food safety concerns, the European Food Safety Authority (EFSA) asked to identify useful parameters for identifying the mechanically separated meat (MSM). In this work, the 90 Sr levels of MSM products were assessed for evaluating the suitability of this parameter for MSM identification. Indeed, this contaminant may accumulate in animal bones and bone fragments may be present in MSM. One hundred samples of fresh meats and meat products composed of different MSM percentages and without MSM were analyzed by ultra-low-level liquid scintillation counting. The 90 Sr activity concentrations detected in meat products with high percentage of MSM were significantly higher ( p  ≥ 0.05) (0.099 Bq kg -1 ) than those of fresh meats (0.024 Bq kg -1 ) and meat products containing low percentage of MSM (0.011 Bq kg -1 ). The percentage of correct MSM identification was 61%. In order to increase this percentage and to develop a new tool of investigation, the 90 Sr was elaborated in combination with other three parameters: 88 Sr, Ca and ash percentage, through a multivariate approach. The precision of this tool of investigation was significantly increased (87%), higher than the reference method (Ca level) (76%), representing a valid novel approach in the identification of MSM products.

journal of food science and technology/journal of food science and technology

Innovative approaches for identifying a mechanically separated meat: evaluation of radiostrontium levels and development of a new tool of investigation