According to the valid legislation, insects are classified as novel foods, and they have already appeared on the market as a part of some products or individually. A number of methods are used to verify food authenticity, and microscopy is one such possibility. Microscopic methods work based on visual-image evaluation, so they can be a … [Read more…]
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…]
The meat industry uses vegetable proteins as meat substitutes to reduce the price of its products. Some vegetable proteins, however, have allergenic effects. Efforts are therefore being made to replace such allergenic proteins with other vegetable proteins that are not classified as allergens by the legislation. The most commonly used include pea protein, though this … [Read more…]