Good sausage, bad sausage: Analysis with VS-Analysis
Application
Routine histology
Institute
Bavarian Health and Food Safety Authority, Dr. Tanja Grünewald.
Assignment of tasks
 |  |
The institute for food quality and safety analyses sausages on a routine bases to determine its content of different organs, glands, bone and cartilage as well as other additives. Among other criteria this defines the quality of a sausage. To stain the muscle tissue (good ingredient of sausages) in green (A) usually the Calleja or Calleja-Lugol protocol is used but can be measured in other stains, too. To stain bone particles (red) the Alizarin-S-stain is used. The image (A) was acquired using a VS120 BF with a VC50 camera at 10x magnification. The image was subsequently analyzed using the VS-Analysis solution (B) to analyze the percentage of red stained bone particles against the green stained protein matrix. The mean value of 10 sections, each 4cm2 was calculated. | |
Result
| Object Class | red | green |
|---|---|---|
| Sum area (mm2) | 1.28 | 221.42 |
| Total area (mm2) | 394.25 | |
| Area fraction (%) | 0.24 | 99.76 |
Conclusion
In this case the sausage tissue was not of very high quality as it contained 0.24% of bone particles which can be a hint that separated meat was used as an ingredient. Moreover, it was shown that using an easy to use VS120 BF system with subsequent image analysis using VS-Analysis provides users with a powerful and reliable tool facilitating their daily routine work.
Products
To analyse the sausage tissue and determine its quality a VS120 BF with VC50 camera was used. Moreover, VS-Analysis solution was applied.
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