title: Development of a system to quantify muscle fibre destructuration.
abstract: The aim of this study was to set up a method to quantify the loss or modification of muscle fibre structure (destructuration). Thanks to histology and image analysis, we managed to set up a reliable method with an uncertainty of 3.2%. To express the results, a new indicator called MDI (Meat Destructuration Indicator), was calibrated according to mechanically recovered meat market practices. The MDI indicator was strongly correlated (0.95) with the sensory assessment of a European panel (126 professionals). The threshold between raw materials that could be labelled as "meat" in processed products and mechanically separated meat (MSM) has been set at 58.1%, according to the panellist's judgements. Thus MDI system can be used to characterise meat raw materials from mechanical recovery system according to Regulation (EC) No. 853/2004. It can also be used to study relationships between manufacturing parameters and destructuration or between destructuration of raw materials and processed products characteristics.
authors.affiliation: HISTALIM, 126 Rue Emile Baudot, 34000 Montpellier, France.
authors.forename: Laurence
authors.initials: L
authors.lastname: Sifre
authors.forename: Bénédicte
authors.initials: B
authors.lastname: André
authors.forename: Jean-Philippe
authors.initials: JP
authors.lastname: Coton