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MASO-INTERNATIONAL

skeletal muscle damage

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…]

Originaly published in MASO INTERNATIONAL Volume 02/2014

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