Performance of conventional histochemical methods relative to a novel immunolabeling technique in assessing degree of degradation in comminuted chicken meat

Piret Raudsepp; Dagmar Adeline Brüggemann; Poul Henckel; Mogens Vyberg; Kathy  Groves; Niels Oksbjerg; Margrethe Therkildsen

doi:10.1016/j.foodcont.2016.07.036

Performance of conventional histochemical methods relative to a novel immunolabeling technique in assessing degree of degradation in comminuted chicken meat

Piret Raudsepp
, Dagmar Adeline Brüggemann
, Poul Henckel
, Mogens Vyberg
, Kathy Groves
, Niels Oksbjerg
, Margrethe Therkildsen

Department of Food Science - Differentiated & Biofunctional Foods

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

7 Citations (Scopus)

Abstract

The potential of a novel immunohistochemical method detecting the muscle protein meromyosin and the basement membrane protein laminin to objectively and accurately determine the degree of degradation of muscle tissue in comminuted chicken meat was investigated in comparison to three different conventional methods, two slightly different toluidine blue (TB) staining procedures and a haematoxylin-eosin (HE) staining. All samples were evaluated for degree of muscle degradation, one method by image analysis system and three by visual assessment of degree of degradation. Analyses were carried out on reference samples consisting of mixtures of emulsified and minced meat in steps of 10%. The immunohistochemical approach (LAM) showed better selectivity and good image quality. The correlation (R) between the amount of minced meat in mixtures and degree of degradation were higher and consistent by this approach (0.94 compared with 0.62, 0.61, and 0.85 for thigh muscles by LAM, HE, TB-Max Rubner-Institute (MRI) and TB-Leatherhead Food Research (LFR), respectively, and 0.91 compared with 0.73, 0.73 and 0.98 for breast muscle by LAM, HE, TB-MRI and TB-LFR, respectively). When applied to industrial samples, the results showed that it is possible by all methods to separate at least two different groups based on degree of degradation. In conclusion, the good image contrast, specificity of the staining and objectivity and transparency of the measurement speaks in favor of the LAM method as optimal to quantify degree of degradation of muscle structure in comminuted and fragmented chicken meat and obviously a likely candidate for a standard method.

Original language	English
Journal	Food Control
Volume	73
Issue	Part B
Pages (from-to)	133-139
Number of pages	7
ISSN	0956-7135
DOIs	https://doi.org/10.1016/j.foodcont.2016.07.036
Publication status	Published - 1 Mar 2017

Keywords

Fragmented meat
Histology
Immunohistochemistry
MSM
mechanical sepe
poultry

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@article{848a126c0ea74478839b17894c8a4e46,

title = "Performance of conventional histochemical methods relative to a novel immunolabeling technique in assessing degree of degradation in comminuted chicken meat",

abstract = "The potential of a novel immunohistochemical method detecting the muscle protein meromyosin and the basement membrane protein laminin to objectively and accurately determine the degree of degradation of muscle tissue in comminuted chicken meat was investigated in comparison to three different conventional methods, two slightly different toluidine blue (TB) staining procedures and a haematoxylin-eosin (HE) staining. All samples were evaluated for degree of muscle degradation, one method by image analysis system and three by visual assessment of degree of degradation. Analyses were carried out on reference samples consisting of mixtures of emulsified and minced meat in steps of 10\%. The immunohistochemical approach (LAM) showed better selectivity and good image quality. The correlation (R) between the amount of minced meat in mixtures and degree of degradation were higher and consistent by this approach (0.94 compared with 0.62, 0.61, and 0.85 for thigh muscles by LAM, HE, TB-Max Rubner-Institute (MRI) and TB-Leatherhead Food Research (LFR), respectively, and 0.91 compared with 0.73, 0.73 and 0.98 for breast muscle by LAM, HE, TB-MRI and TB-LFR, respectively). When applied to industrial samples, the results showed that it is possible by all methods to separate at least two different groups based on degree of degradation. In conclusion, the good image contrast, specificity of the staining and objectivity and transparency of the measurement speaks in favor of the LAM method as optimal to quantify degree of degradation of muscle structure in comminuted and fragmented chicken meat and obviously a likely candidate for a standard method.",

keywords = "Fragmented meat, Histology, Immunohistochemistry, MSM, Mechanical separated meat, Poultry, Fragmented meat, Histology, Immunohistochemistry, MSM, mechanical sepe, poultry",

author = "Piret Raudsepp and Br{\"u}ggemann, \{Dagmar Adeline\} and Poul Henckel and Mogens Vyberg and Kathy Groves and Niels Oksbjerg and Margrethe Therkildsen",

year = "2017",

month = mar,

day = "1",

doi = "10.1016/j.foodcont.2016.07.036",

language = "English",

volume = "73",

pages = "133--139",

journal = "Food Control",

issn = "0956-7135",

publisher = "Elsevier B.V.",

number = "Part B",

}

Performance of conventional histochemical methods relative to a novel immunolabeling technique in assessing degree of degradation in comminuted chicken meat. / Raudsepp, Piret; Brüggemann, Dagmar Adeline; Henckel, Poul et al.
In: Food Control, Vol. 73, No. Part B, 01.03.2017, p. 133-139.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Performance of conventional histochemical methods relative to a novel immunolabeling technique in assessing degree of degradation in comminuted chicken meat

AU - Raudsepp, Piret

AU - Brüggemann, Dagmar Adeline

AU - Henckel, Poul

AU - Vyberg, Mogens

AU - Groves, Kathy

AU - Oksbjerg, Niels

AU - Therkildsen, Margrethe

PY - 2017/3/1

Y1 - 2017/3/1

N2 - The potential of a novel immunohistochemical method detecting the muscle protein meromyosin and the basement membrane protein laminin to objectively and accurately determine the degree of degradation of muscle tissue in comminuted chicken meat was investigated in comparison to three different conventional methods, two slightly different toluidine blue (TB) staining procedures and a haematoxylin-eosin (HE) staining. All samples were evaluated for degree of muscle degradation, one method by image analysis system and three by visual assessment of degree of degradation. Analyses were carried out on reference samples consisting of mixtures of emulsified and minced meat in steps of 10%. The immunohistochemical approach (LAM) showed better selectivity and good image quality. The correlation (R) between the amount of minced meat in mixtures and degree of degradation were higher and consistent by this approach (0.94 compared with 0.62, 0.61, and 0.85 for thigh muscles by LAM, HE, TB-Max Rubner-Institute (MRI) and TB-Leatherhead Food Research (LFR), respectively, and 0.91 compared with 0.73, 0.73 and 0.98 for breast muscle by LAM, HE, TB-MRI and TB-LFR, respectively). When applied to industrial samples, the results showed that it is possible by all methods to separate at least two different groups based on degree of degradation. In conclusion, the good image contrast, specificity of the staining and objectivity and transparency of the measurement speaks in favor of the LAM method as optimal to quantify degree of degradation of muscle structure in comminuted and fragmented chicken meat and obviously a likely candidate for a standard method.

AB - The potential of a novel immunohistochemical method detecting the muscle protein meromyosin and the basement membrane protein laminin to objectively and accurately determine the degree of degradation of muscle tissue in comminuted chicken meat was investigated in comparison to three different conventional methods, two slightly different toluidine blue (TB) staining procedures and a haematoxylin-eosin (HE) staining. All samples were evaluated for degree of muscle degradation, one method by image analysis system and three by visual assessment of degree of degradation. Analyses were carried out on reference samples consisting of mixtures of emulsified and minced meat in steps of 10%. The immunohistochemical approach (LAM) showed better selectivity and good image quality. The correlation (R) between the amount of minced meat in mixtures and degree of degradation were higher and consistent by this approach (0.94 compared with 0.62, 0.61, and 0.85 for thigh muscles by LAM, HE, TB-Max Rubner-Institute (MRI) and TB-Leatherhead Food Research (LFR), respectively, and 0.91 compared with 0.73, 0.73 and 0.98 for breast muscle by LAM, HE, TB-MRI and TB-LFR, respectively). When applied to industrial samples, the results showed that it is possible by all methods to separate at least two different groups based on degree of degradation. In conclusion, the good image contrast, specificity of the staining and objectivity and transparency of the measurement speaks in favor of the LAM method as optimal to quantify degree of degradation of muscle structure in comminuted and fragmented chicken meat and obviously a likely candidate for a standard method.

KW - Fragmented meat

KW - Histology

KW - Immunohistochemistry

KW - MSM

KW - Mechanical separated meat

KW - Poultry

KW - Fragmented meat

KW - Histology

KW - Immunohistochemistry

KW - MSM

KW - mechanical sepe

KW - poultry

UR - https://www.scopus.com/pages/publications/84995646185

U2 - 10.1016/j.foodcont.2016.07.036

DO - 10.1016/j.foodcont.2016.07.036

M3 - Journal article

SN - 0956-7135

VL - 73

SP - 133

EP - 139

JO - Food Control

JF - Food Control

IS - Part B

ER -

Performance of conventional histochemical methods relative to a novel immunolabeling technique in assessing degree of degradation in comminuted chicken meat

Abstract

Keywords

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