Histological techniques for quality control of meat and meat products – A mini-review.

Abstract

Histological examination of meat and meat products allows for direct identification and differentiation of individual components. The purpose of this article is to highlight the importance of the results of the qualitative and quantitative evaluation of meat and meat products on the basis of histological analysis. Such an analysis allows quality control of meat and meat products through content determination, detection of unauthorized (animal or plant) tissue, verification of labeling (histomorphometric analysis), the specificity of the animal source of the raw material, the assessment of tenderness, the detection and evaluation of mechanically separated meat, the detection of parasite, the prediction of the quality of the meat subjected to freezing and the defrosting, evaluation of the impact of post-slaughter manipulations on quality, detection of muscle degeneration, evaluation of certain methods of treatment or preservation of meat and meat products. On the basis of this evidence, histological techniques can be a simple, fast, economical, decisive and conclusive tool for quality control of such foodstuffs.

Monitoring of methods for identifying raw meat in sausage products

“…Microscopy of stained histological preparations enables clear and accurate differentiation of various tissue elements and cellular structures. This allows for qualitative and quantitative determination of the components of minced meat (Evstafieva et al, 2017;Tishkina, Lieshchova and Iesina, 2018;Guelmamene, Bennoune and Elgroud, 2018;Mokhtar et al, 2018).…”