I bought a burger for my merienda. I started munching it while walking back to audio-visual room. The burger was already half eaten when a hard thing suddenly crashed between my teeth. It was a very awful feeling, my teeth and gum were hurt.
In case of fish embutido and boneless bangus, getting prick by fish bone is common but it should not be the case. Boneless should be boneless, even traces of small bones should not be present. Manufacturers of non-compliant products are facing the risk of losing loyal customers.
Producer should assure the quality of their product – delectable and no bone traces. But it is easier said than done. Even the sharpest human eye will miss a single bone or two. Sorting it out one by one is labor intensive. Tired staffs will gradually loose efficiency and miss many.
The best solution for this problem is on its way (best as of date). Moon Kim, Yud-Ren Chen and Lefcourt of Agricultural Research Service – Environmental Microbial Safety Laboratory (ARS- EMFSL), Beltsville, Maryland invented fluorescence spectroscopic imaging. The technology detects bone fragments on or near surface of mechanically deboned meat. It illuminate the surface of processed meat with ultraviolet or visible light to elicit detectable fluorescence response from bone fragments.
The technology is patented. You need a license before you can adopt it in production line.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.