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 in model meat products. Model meat products with a 1% addition of a selected hydrocolloid (carrageenans, potato starch, plant gums, xanthan and sodium alginate) were analysed. PAS Calleja staining was shown to be suitable for model meat products with added carrageenans and potato starch, with the given additive being stained an extremely intense purple-pink colour. A poorer colour effect was achieved in samples containing xanthan gum, gum tragacanth and sodium alginate, probably caused by the uronic acid content which results in aldehydes, which would react with Schiff’s reagent, not being formed during staining.
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