Fuente: Foods - Revista científica (MDPI) Foods, Vol. 14, Pages 4295: Microscopy and Image Analysis-Based Identification of High- and Low-Pressure Mechanically Separated Pork Meat
Foods doi: 10.3390/foods14244295
Authors:
Marzia Pezzolato
Elena Biasibetti
Francesco Pennisi
Giovanna Esposito
Riccardo Provera
Nunzia Giaccio
Cristiana Maurella
Elena Bozzetta

Mechanically separated meat (MSM) is a product of animal origin obtained by applying mechanical force to remove residual meat from bones, a process that results in the loss or modification of muscle fiber structure. Its use is regulated in the European Union. Clearly distinguishing MSM from non-MSM is essential not only to maintain high product standards but also to ensure full compliance with food labeling regulations and to meet consumer expectations for transparency. This study aimed to evaluate a standardized histological protocol for differentiating high-pressure MSM, low-pressure MSM, and non-MSM pork meat using light microscopy, combined with image analysis and statistical evaluation. In total 40 MSM samples (20 high-pressure, 20 low-pressure) and 20 non-MSM samples were analyzed. The histological protocol achieved 100% sensitivity and specificity in distinguishing MSM from non-MSM. Image analysis revealed significant differences between high- and low-pressure MSM in calcium aggregate parameters. The method provides a reliable, cost-effective tool for MSM identification in routine food inspection. However, because the study was conducted exclusively on pork samples, the results should be interpreted within the context of this type of meat. Additional validation across other species and production systems is required to confirm the broader applicability of the method.