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Streszczenie:
At present, the problem of identifying and controlling different types of Mechanically
Separated Meat (MSM) is a very important practical issue in the meat industry. To address this
challenge, the authors propose a new, analytical method for the discrimination and characterization
of MSM that uses density measurements. The method proposed by the authors, in contrast to the analytical methods existing so far, is rapid, non-destructive, relatively simple and can be computerized.
The density measurements of meat samples were conducted with a modified pycnometric method.
Statistically significant (p < 0.01) differences were found in the evaluated mean values of density
for all investigated types of meat. Subsequently, the density measurements were correlated with
the physicochemical properties of meat samples. A high correlation coefficient was found between
the density of meat samples and the content of protein, sodium and fat. The authors have proven
that density measurements allow for rapid discrimination of various types of MSM, and can also be
effectively used to determine the chemical composition of MSM samples, e.g., the content of protein,
fat and sodium.

Słowa kluczowe:
Meat density; Mechanically Separated Meat (MSM); protein content; fat content; Sodium (Na) content; Calcium content (Ca)

Streszczenie:
An innovative analytical ultrasonic method for identification and investigation of Mechanically Separated Meat (MSM) samples is presented. To this end, the ultrasonic wave velocity (f = 5 MHz) in the investigated meat samples was measured. The measured ultrasonic velocity ranged from 1553.4 to 1589.9 m/s. The investigations were performed for: 1) minced hand deboned chicken fillets, 2) low pressure MSM from chicken carcasses, 3) low pressure MSM from chicken collarbones, 4) high pressure MSM from chicken carcasses and 5) high pressure MSM from chicken collarbones. Statistically significant (p < 0.001) differences in the ultrasonic velocity were observed for each of investigated kinds of meat. High significant correlations were found between the ultrasonic velocity and the content of protein, fat, sodium and density of the investigated meat. The applicability of the developed ultrasonic method for identifying various kinds of meat and to determine the content of protein, fat, sodium and density was demonstrated.

Słowa kluczowe:
physicochemical parameters, mechanically separated meat, ultrasonic velocity, protein content, calcium content, fat content

Streszczenie:
Nieinwazyjne metody obrazowania serca są nieodłączną częścią współczesnej diagnostyki kardiologicznej. Jakość obrazowania niezależnie od użytej techniki stanowi ważny element interpretacji wyniku. Znajomość najczęstszych artefaktów echokardiografii, tomografii rentgenowskiej (CT, X-ray computed tomography) i badania serca metodą rezonansu magnetycznego (CMRI, cardiac magnetic resonance imaging) oraz sposobu ich uniknięcia jest istotna w codziennej pracy.

Słowa kluczowe:
obrazowanie medyczne, USG, CT, CMRI