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Histological method of estimation of impact of freezing and storage on meat microstructure.

[In Russian. / En russe.]

Author(s) : KHVYLYA S. I.

Type of article: Article

Summary

The most of the meat raw materials are sold and stored in frozen state. The quality estimation methods don't provide sufficient necessary information. Herewith the use of histological analysis is extremely limited due to the absence of a state standard on microsctructural investigations of frozen meat. The methods of microstructural analysis on the basis of a modified histological engineering developed by the authors allow estimating the characteristics of frozen meat quality rather quickly and objectively using the determination of the quantity and localization of crystallizing moisture in tissues structures. The article examines the results of using a histological analysis when estimating crystals formation in meat in case of frequent repeated freezing after defrosting. Also the features of crystals formation in meat groups are given too. The results of studies showed that repeated freezing of meat led to more significant destructive changes of membrane and filament structures of muscular tissues fibers as compared wit single freezing. The further task of study is a quantitative analysis of water crystallization and influence of temperature variations on this process at storage. The article is illustrated by microstructural images of meat frozen raw materials obtained by the methods of light miscroscopy and scanning electronic microscopy.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 30020701
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 11
  • Publication date: 2016/11

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