DETERMINATION THE QUALITY OF MEAT, MANUFACTURED MEAT, AND MEAT PRODUCTS VIA THE HISTOLOGICAL METHOD

Microstructural analysis methods allow not only assessing the quality but also determining the quantitative ratio of the ingredients of meat products. With the histological examination, it is possible to estimate the state of the starting material. Changes in the native morphology manifest defrosted raw materials or those subjected to autolytic processes. Improving the methods of histological studies to assess the quality and identify undeclared components (falsifications) in meat products is still relevant today. The material for the study was meat products: ripened and chilled poultry and cattle (hip) meat, semi-finished products (chicken and ground beef), finished meat products (sausage products). Studying the microstructure of beef samples found the good structuredness of muscle fibers. The endomysium has well developed, which is especially clearly seen in the cross-section. On the periphery of the muscle fibers under the sarcolemma found oval-elongated nuclei. During the histological examination of minced meat and sausages, especially when staining according to the Perls Van Gieson method, fragments of fatty and connective tissues are revealed. The developed method opens up vast opportunities for use in quality control and detection of falsifications of raw meat and meat products. Disciplinary: Veterinary Science, Biology, Histology, Bioscience. (c) 2020 INT TRANS J ENG MANAG SCI TECH.