Determination of small bone fragments in mechanically separated rabbit meat.

摘要

The standard method for determination of bone content of mechanically separated meat requires 12 h of incubation, uses CCl4 and acetone and does not completely digest connective tissue. In this study, effects of incubation before and after autoclaving, using a combination of enzymes (papain, bromelain and ficin), was investigated. Total amounts of bone fragments collected from mechanically separated rabbit meat after incubation for 2 h using the new procedure were numerically greater (7.35 +- 0.94-8.92 +- 0.31%) than when using the standard method (6.78 +- 0.47). Results obtained using the newly developed procedure showed a coeff. of variation of 14.8%.