Martina Bednářová – MASO-INTERNATIONAL

Identifying the composition of meat preparations

Authors: Matej Pospiech, Bohuslava Tremlová, Marcela Petrášová and Martina Bednářová
Keywords: MSM, hamburgers, histological analysis, nuggets, skeletal muscle damage

This paper describes the composition of four products from the group meat preparations and four products from the group partially heat-treated meat preparations. Their composition was determined microscopically with the use of histological staining. The level of damage to skeletal muscle was determined using Calleja staining. Hematoxylin-Eosin staining was used for the description of product … [Read more…]

Carrageenans in the meat industry: detection using microscopic methods

Authors: Martina Bednářová, Matej Pospiech, Josef Jandásek and Bohuslava Tremlová
Keywords: SEM, additives, cooked hams, electron microscope, staining, structure

Carrageenans are used in the meat industry primarily as stabilisers and binders and belong to the group of additives with the code E407. Three types of food carrageenans (κ-kappa, λ-lambda and ι-iota) were analysed using light and electron microscopy in this study. The individual types of carrageenans were analysed in the form of a loose … [Read more…]