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Study on public health risks related to mechanically separated meat derived from poultry and swine
Story Date: 3/29/2013
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Source: EFSA Journal, 3/27/13
Abstract
The purpose of this assessment was to identify public health risks linked to
mechanically separated meat (MSM) types from pork and poultry and compare them
with fresh meat, minced meat and meat preparations (non-MSM); and to select,
rank and suggest objective measurement methods and values for parameters to
distinguish MSM types. Microbial hazards in MSM are expected to be similar to
those in non-MSM, although the risk of microbial growth increases with the
degree of muscle fibre degradation, thus with the separation pressure. For the
distinction between the different types of MSM and non-MSM chemical,
histological, molecular, textural and rheological parameters were considered as
potential indicators. The analysis of available published data suggested that
calcium and, if confirmed cholesterol content, was the only appropriate
chemical parameters which could be used to distinguish MSM from non-MSM
products. On the basis of published data, a model was developed to derive pro!
babilities for a product to be classified as MSM based on the calcium content.
Calcium content of 100 mg/100 g, as specified in the Reg. (EC) No. 2074/2005,
corresponds to probability of 93.6% for a product to be classified as MSM,
according to the model developed. Calcium content alone does not allow
differentiation between low pressure MSM and other meat products, and other
validated tests would be necessary. Histological parameters considered include
microscopic detection of different tissues and their changes. The latter is a
promising method for distinction of MSM types, but further validation is
needed. In order to improve methods for MSM identification, specifically
designed studies for the collection of data obtained by standardised methods on
indicators such as calcium and cholesterol should be undertaken, while studies
based on combinations of different parameters could also be useful.
To read the full study, click here.
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