Abstract

The article presents complex results of histological investigation carried out recently in the laboratory of micro-structure researches of meat products to evaluate meat raw materials and finished products in order to determine their structural characteristics and to identify their components and structural falsification. The histological analysis makes it possible to see both the product structure as a whole and the changes occurring in separate parts and components of the studied objects. Thus on the basis of morphological characteristics of various tissue and cell structures it is possible to establish not only the very fact of their presence in the product but also to determine their quantity. On the basis of the results of the carried-out researches a number of state standards on the methods of the micro-structural analysis of meat and meat products have been developed.

Keywords

Meat, meat products, structure identification, histological analysis

REFERENCES

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