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CHARACTERIZATION OF BONE PARTICLES FROM MECHANICALLY DEBONED MEAT
Author(s) -
FIELD R. A.,
OLSONWOMACK S. L.,
KRUGGEL W. G.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb14511.x
Subject(s) - particle (ecology) , particle size , chemistry , characterization (materials science) , materials science , nanotechnology , biology , ecology
BONE PARTICLES from five lots of mechanically deboned meat (MDM) from beef neck bones were characterized with regard to size and stability. The largest bone particle diameters were close to the theoretical limit of 460μ but average bone particle diameters ranged from 76.6μ (S.D. = 37.4) to 111.7μ (S.D. = 49.1). Bone particles were stable in MDM but they were readily solubilized in 0.018 – 0.15M HCl.