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AN EXPRESS ASSESSMENT METHOD FOR MEAT QUALITY AND SAFETY |
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| รหัสดีโอไอ | |
| Creator | Tamara Kalyuzhnaya, Larisa Karpenko, Diana Orlova, Alexander Drozd, Valentine Urban |
| Title | AN EXPRESS ASSESSMENT METHOD FOR MEAT QUALITY AND SAFETY |
| Contributor | - |
| Publisher | TuEngr Group |
| Publication Year | 2563 |
| Journal Title | International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies |
| Journal Vol. | 11 |
| Journal No. | 1 |
| Page no. | 11A01H: 1-9 |
| Keyword | Meat examination, Veterinary sanitary, Raw meat quality, Meat freshness, Fast examination method, Meat muscle fibers, Meat muscle tissue structure. |
| URL Website | http://TuEngr.com/Vol11_1.html |
| Website title | ITJEMAST V11(1) 2020 |
| ISSN | 2228-9860 |
| Abstract | The aim of the research was to study the reliability and acceptability of this rapid method, to evaluate its effectiveness in determining the degree of freshness of meat in an experiment. Native preparations were made from the studied samples of fresh meat and stained with hematoxylin-eosin, microscopy of which revealed whole muscle fibers with transverse striations, tightly adjacent to each other, pink-red cytoplasm due to eosin staining, whole muscle cell nuclei, violet color intensively stained Ehrlich hematoxylin. Microscopy of native preparations of stale meat and meat of dubious freshness revealed structural changes in the elements of muscle tissue, namely, the striation of the fibers is poorly distinguishable or absent, the color of the cytoplasm is uneven, there are areas with muscle fibers located randomly, not tightly adjacent to each other. The nuclei of muscle fibers are weakly colored, uneven or absent as a result of ongoing microbiological and enzymatic processes. The method of microscopy of native meat preparations stained with hematoxylin-eosin is available, informative and allows you to assess the degree of freshness of meat and can be applied directly in places of storage and sale of products, in the conditions of production laboratories and laboratories for veterinary and sanitary examination of food markets independently or in a set of assessment methods quality and safety of meat. |
