Chemical Characterisation of Mechanically Recovered Meats
Abstract
Analysts, 1986,U,13-26 Chemical Characterisation of Mechanically Recovered Meats M. Waterloo Road, London SEI 8XY Forty samples of various types of mechanically recovered meats (MRM) were analysed for their chemical composition including moisture, fat, protein, ash, bone content, fatty acids, sterols, pH, hydroxyproline and trace element content. The MRM samples examined varied greatly in their chemical composition, and often differed significantly from equivalent hand-deboned meats.
Keywords
chemical, characterisation, mechanically, recovered, meats
Citation
Journal of the Association of Public Analysts, 1986, 24, 13-26.
