Determination of small bone fragments in mechanically separated rabbit meat
The standard method for determination of bone content of mechanically separated meat requires 12 h of incubation, uses carbon tetrachloride and acetone and does not completely digest connective tissue. Incubation before autoclaving and using a combination of enzymes (papain, bromelain and ficin) gave comparable digestion of soft tissue without affecting the total bone fragments collected. Total bone from samples incubated after and before autoclaving was 5.39 ± 0.55 and 6.20 ± 0.35%, respectively. The total amount of bone fragments collected was 6.00 ± 0.34% after washing with carbon tetrachloride and acetone, and 6.65 ± 0.38% after washing with water. The total amount of bone fragments collected after incubation for 2 h was numerically greater (values ranged from 7.35 ± 0.94 to 8.92 ± 0.31%) than when using the standard method (6.78 ± 0.47). The procedure has a coefficient of variation of 14.8%. A linear regression of the bone contents (y) versus concentration in the mince (x) was y = -0.03 + 0.05x (R 2 = 0.72). © 2006, Blackwell Publishing.
Publication Source (Journal or Book title)
Journal of Muscle Foods
Negatu, Z., McNitt, J., & McMillin, K. (2006). Determination of small bone fragments in mechanically separated rabbit meat. Journal of Muscle Foods, 17 (2), 185-197. https://doi.org/10.1111/j.1745-4573.2006.00044.x