• Home
  • Archives
    • Archive 2020
      • Volume 01/2020
    • Archive 2019
      • Volume 01/2019
      • Volume 02/2019
    • Archive 2018
      • Volume 01/2018
    • Archive 2017
      • Volume 01/2017
    • Archive 2016
      • Volume 01/2016
      • Volume 02/2016
    • Archive 2015
      • Volume 01/2015
      • Volume 02/2015
    • Archive 2014
      • Volume 01/2014
      • Volume 02/2014
    • Archive 2013
      • Volume 01/2013
      • Volume 02/2013
    • Archive 2012
      • Volume 01/2012
      • Volume 02/2012
    • Archive 2011
      • Volume 01/2011
  • List of keywords
  • Submissions
    • Guidelines for Authors
    • Publication Ethics
  • Editorial Board
  • Contacts
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 microstructure. Evidence of bone tissue was acquired using Alizarin Red staining. Polysaccharides were determined using PAS Calleja staining. The materials of animal origin detected were skeletal muscle, MSM and connective tissue. The vegetable materials detected were starches, native spices, hydrocolloids and breadcrumbs. The composition of the products was also compared with the legislative requirements. The results show a lack of conformity with the valid legislation in the group meat preparations in view of the raw materials of animal origin used. No such lack of conformity was found in the partially heat-treated meat preparations.

Download full article
Identifying the composition of meat preparations
Filename: 081_085.pdf | Size: 1.3 MB | Downloads: 615

Originaly published in MASO INTERNATIONAL Volume 02/2014

Search site

Current Issue

Current issue

MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

Archive

Copyright © 2023 MASO-INTERNATIONAL.