Using of Computed Tomography for Detection of Bone and Skin Particles in Hamburger

The importance of non-destructive, rapid and easy methods for evaluating important features of hamburger, in industrially large scale production and as a research tool, is increasing. In this respect, the effect of concentration and size of bone particles and skin/ bones of chicken in normal hamburger on extracted components of computer tomography or C.T scan (average, minimum and maximum number of C.T) was studied. Then we had determined the amount of bones in several commercial samples. The amount of calcium was determined using two different methods of atomic absorption spectroscopy and tissue-coloring. The results have shown that the concentration, size of bone particles, and skin/ bones had significant effects on obtained results of C.T scan. Statistical analysis of Hounsfield number of C.T scan K-paks software have shown a strong relationship between extracted components of C.T scan images and the amount of existing bone particles and skins/ bones in hamburger formulation. Thus, the results showed that the C.T scan method is extremely appropriate in determining the amount of bones available in hamburger. On the other hand, the method of tissue-coloring is more precise compared to the atomic absorption spectroscopy method. Thus, tissue-coloring is a cheaper and faster alternative method compared to atomic absorption in order to determine the amount of calcium.