Fast methods for detecting muscle protein denaturation due to salting

Meat preparations and meat products are defined in the 853/2004 EC regulation with a major difference that consist in loss of muscle structure and fresh meat characteristics, in the case of meat products. The addition of salt in meat processing leads to protein denaturation characterized with Z-lines degradation and disappearance of sarcomere anisotropic regions. A salt content higher than 1,3% may result in the classification of a sausage as a meat-based product. The aim of this experiment was to test different technologies for meat grading according to their salt content, to be consistent with 853/2004 EC regulation. Visible and Near Infrared (VisNIR) spectroscopy and Second Harmonic Generation (SHG) imaging were studied as alternatives to histology.