Analysis added water, meat

Besides the estimation of the animal species and the control of additives, the analysis of processed meats is associated with verifying composition. Here the emphasis is on the content of extraneous added water, carbohydrate-containing thickeners and binders, nonmeat protein additives and fat. In addition, the determination of nitrites, nitrates, nitrosamines and, for enhancing the... 

Moisture content is related to protein content and is relatively constant. Feder s method of analysis of water added to chopped or ground meat or to emulsion-type sausages is based on these findings. The method uses the empirical equation ... 

The oranges were washed, chopped in a meat mincer and homogenised by a Fryma mill. Water (0.6 volumes) were added before the slurry was heat treated by steam injection at 100°C for 2 minutes. The enzyme treatment was carried out for 1 hour at 40°C with 10 lU/g slurry of PME and 25 pg enzyme protein/g slurry of the other enzymes for each of the enzymes. The gelated orange slurry were treated at 85°C for 3 minutes to inactivate the enzymes before the strength of the gel was measured by a SMS TeJrture Analyser TA-XT2 (Stable Micro Systems, XT. RA Dimensions, Operations Manual versions) by compression analysis using a flat cylinder (20 mm dia.) with a speed of 2 mm/s. The force to provide a 20% compression was recorded. 

Immunoaffinity cleanup was first applied in drug residue analysis for the determination of chloramphenicol in swine muscle tissue by LC (113). The lAC column was prepared using monoclonal antibodies originally developed for an enzyme-linked immunosorbent assay (ELISA) method (171) specific for chloramphenicol. Meat samples were extracted with water, and a concentrated phosphate buffer was added to the filtered extracts before immunoaffinity cleanup. A phosphate buffer was used in the washing process, whereas chloramphenicol was eluted from the column with a glycine/sodium chloride solution of pH 2.8. For subsequent LC analysis, this eluate was extracted with ethyl acetate, evaporated, and reconstimted in the mobile phase. The same analytical scheme was later successfully applied for the determination of chloramphenicol in eggs and milk as well (170, 172). 

Meat and other edible tissues of animals are difficult samples to analyze because of the nonuniformity and inherent instability of the sample. Because of the high water content ( 70%) of raw meat, meat samples are particularly prone to change either in storage or during preparation for analysis. This is more of a problem for raw meat than for meat products, which are often stabilized by some of the constituents added to the meat or by the processing procedmes (cooking, curing) used. 

Cooked chicken patties were made up of 57% of chicken meat, 40% of distilled water and 3% of salt. These ingredients were minced imtil achieving an homogeneous paste and subsequently PAHs standard stock solution was added to obtain a final concentration of 5 ng/ml. Polypropylene tubes with polyethylene caps were filled with 32 ml of this mix. Gelling of meat proteins was achieved by cooking the tubes at 7(fC during 15 minutes. Meat gels were stored at 2-4°C until analysis. 

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