The MACSYS project started 1 January 2014. The expected outcomes of MACSYS were identified and are presented below.

Preparation, handling, documentation and characterization of standard samples

Reference samples were prepared by Robert Damkjær Ltd and Aarhus University, Denmark using the following procedure:

60 kg of freshly produced deboned thigh muscles was collected from a local Danish Poultry Slaughterhouse and brought to the experimental slaughter house at University of Aarhus, Department of Food Science, Denmark. Immediately upon arrival remains of bones and visible cartilage was removed manually. The batch was then divided in 2. One of the batches was emulsified, the other was coarsely chopped in a mincer.

 11 different mixtures were then produced from 100% emulsified and 0% coarsely chopped to 0% emulsified to 100% coarsely chopped in intervals of 10%. Similar procedures and mixtures were produced from pure breast meat where the inner fillets were removed.

 
These samples were frozen and transported frozen to all relevant partners for further analysis. 

Analysis of muscle structure degradation using histochemical and immunohistochemical staining methods were performed by:

• Aarhus University, Denmark
• Leatherhead Food Research, UK
• Max Rubner-Institute, Germany

Biochemical analysis for fat, protein and moisture content were performed by:

• Leatherhead Food Research, UK
• Spectroscopic analyses were performed by:
• University of Copenhagen, Denmark

A database system was launched on the MACSYS intranet with the purpose to ease the exchange of results and observations between partners internally in MACSYS.

New antibodies and histochemical staining techniques

Within Europe more methods are available that allows for quantitative or semiquantitative (graded scales) assessment of the degradation of muscle structure, although none of these have gained a wider acceptance. These methods are:

• Two German histochemical methods, one based on toluidine blue and another based on haematoxylin-eosin staining’s - developed and conducted at the Max Rubner Institute
• One English method also based on a toluidine blue stain but with a higher concentration of the haematoxylin-eosin dye -  developed and conducted at the Leatherhead Food Research
• One Danish method based on staining’s with monoclonal antibodies for myosin and laminin for visualization of muscle tissue and level of degradation of muscle structure respectively - developed at the University of Aarhus.

The German and the English methods are both largely subjective, whereas the Danish method is objective and fully automated.

In MACSYS these methods are tested for capacity and accuracy to quantify the level of muscle structure degradation. The results are used in collaboration with the SME SoftCrits to develop a fully automated image analysis system, which eventually will reduce or completely eliminate any subjective element of the histochemical analysis.

The analyses were performed on mixtures of emulsified and coarsely minced breast meat. A total of 11 different mixtures were used ranging from 100% emulsified and 0% coarsely chopped to 0% emulsified to 100% coarsely chopped in intervals of 10%. A similar series of mixtures were produced with thigh meat.

Based on findings in both muscles it was concluded that the staining method using an antibody for laminin displayed an overall better accuracy in comparison to the other methods. In addition this method is a fully automated analysis procedure, it was decided that this staining method is the one with the highest degree of objectivity and was for those reasons considered the better of the four.