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MASO-INTERNATIONAL

histology

The use of special PAS Calleja staining for the microscopic detection of selected hydrocolloids in model meat products

Authors: Michaela Petrášová, Marie Bartlová, Matej Pospiech, Ludmila Luňáková and Bohuslava Tremlová
Keywords: carrageenans, gums, histology, sodium alginate, starches

Structure, composition and quality are extremely important in the production of meat products, for which reason many additives that have a positive effect on the properties of meat products are used in meat production. The aim of this work was to verify the suitability of special PAS Calleja staining for the detection of selected hydrocolloids … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2016

The microstructure of whole-muscle meat products

Authors: Bohuslava Tremlová, Matej Pospiech and Zdeňka Javůrková
Keywords: dry-cured ham, ham, histology, microscopy

This paper describes the microstructure of whole-muscle meat products. It describes the microstructure of hams of the highest quality, choice hams, standard hams, and other whole-muscle products including dry-cured hams and poultry hams. The histological characterisation of pork ham of the highest quality and choice ham indicates that skeletal muscle forms demarcated areas connected by … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2015

The effect of chilling and freezing on histological structure in slaughter poultry

Authors: Dávid Maženský, Jozef Nagy, Katarína Holovská and Slávka Flešárová
Keywords: chicken meat, food hygiene, histology, quality

This study focused on the evaluation of morphometric histological changes in the muscles of chicken carcasses before and after two types of cold treatment. Air-spray chilling and the IQF (individual quick freezing) method were used. The diameter of the muscle fibres in breast and thigh muscles was measured. A statistically highly significant increase (P < … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

The optimisation of the bone fragment content determination in histological sections

Authors: Matej Pospiech, Bohuslava Tremlová, Martina Eliášová and Michaela Talandová
Keywords: bones, histochemistry, histology, mechanically reclaimed meat, mechanically separated meat, shattered bone

This article describes the optimisation of the histological procedure for the analysis of bone tissue in meat products as evidence of mechanically separated meat (MSM). The results of the analysis of ten products show differences in the interpretation of results between the method of determining the number of bone fragments on ten sections and the … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2013

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

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