Microscopic methods to study meat and meat product quality

Abstract

Reliable information about meat quality at all stages of the production process is necessary to ensure high quality of meat products. The structure of muscle, connective and fat tissues plays a direct role in formation of meat quality. Microscopic methods allow investigating the meat structure and determining its change depending on a range of endo- and exogenous factors (animal species, breed, sex, conditions of raising and slaughter) and on a type of technological processing. The paper presents the main directions of using microscopic analysis in investigation of meat and finished meat products. An advantage of microscopy is presentation of results in a visual form as well as a possibility of performing morphometry, including with the use of computer systems of image analysis, and obtaining quantitative characteristics of structures. Most common are light microscopy and electron microscopy. Due to various staining procedures, light microscopy enables detecting different components of a sample, studying topography and morphology of tissues and cells. Electron microscopy gives information about the ultrastructure of cells and their chemical composition. The paper discusses possibilities of microscopy in assessment of composition and detection of falsification of finished meat products. It has been noted that the use of several approaches and methods of staining allows reliable identification of many components, including components of plant origin. Histological methods can ensure detection of falsification and control of meat product composition at the state level.