Abstract
In the modern meat industry various food additives and carbohydrate components are widely spread. They improve the appearance, bring diversity to the taste of the finished product, extend shelf life and perform many other functions. The micro-structural analysis adopted in a number of countries has only recently received the legal framework in Russia and is not sufficiently known for domestic experts. However, using the method of histological examination, you can quickly get a convincing description of the qualitative composition of most meat products and their compliance with regulatory requirements. The paper presents the complete results of the recent studies of meat raw materials and finished products conducted in the laboratory of micro-structural studies in the VNIIMP to determine structural characteristics, identification of the components and detection of fraud composition of meat products.Keywords
Meat products, nutritional supplements, dietary fiber, cellulose, histologicalREFERENCES
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