Scientific Opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swine
2013; Wiley; Volume: 11; Issue: 3 Linguagem: Inglês
10.2903/j.efsa.2013.3137
ISSN1831-4732
Tópico(s)Advanced Chemical Sensor Technologies
ResumoEFSA JournalVolume 11, Issue 3 3137 OpinionOpen Access Scientific Opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swine EFSA Panel on Biological Hazards (BIOHAZ), EFSA Panel on Biological Hazards (BIOHAZ)Search for more papers by this author EFSA Panel on Biological Hazards (BIOHAZ), EFSA Panel on Biological Hazards (BIOHAZ)Search for more papers by this author First published: 27 March 2013 https://doi.org/10.2903/j.efsa.2013.3137Citations: 17 Panel members: Olivier Andreoletti, Dorte Lau Baggesen, Declan Bolton, Patrick Butaye, Paul Cook, Robert Davies, Pablo S. Fernandez Escamez, John Griffin, Tine Hald, Arie Havelaar, Kostas Koutsoumanis, Roland Lindqvist, James McLauchlin, Truls Nesbakken, Miguel Prieto Maradona, Antonia Ricci, Giuseppe Ru, Moez Sanaa, Marion Simmons, John Sofos and John Threlfall Correspondence: [email protected] Acknowledgement: The Panel wishes to thank the members of the Working Group on public health risks related to mechanically separated meat (MSM) derived from poultry and swine: John Sofos, Declan Bolton. Kostas Koutsoumanis, Matthias Upmann, Massimiliano Petracci and Miroslaw Michalski for the preparatory work on this scientific opinion and EFSA staff: Alessandro Broglia and Fulvio Barizzone for the support provided to this scientific opinion. Adoption date: 7 March 2013 Published date: 27 March 2013 Question number: EFSA-Q-2012-00752 On request from: European Commission AboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL 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 probabilities 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. References Al-Najdawi R and Abdullah B, 2002. Proximate composition, selected minerals, cholesterol content and lipid oxidation of mechanically and hand-deboned chickens from the Jordanian market. Meat Sci, 61, 243– 247. Allred LC, Hendricks DG, Mahoney AW, Zhang DJ and Bell DE, 1990. 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