Quality, safety and falsification of meat production. practical application of microstructure method of control

I. Y. Kotsyumbas, G. I. Kotsyumbas, O. N. Shchebentovska

The information about advantages of application of microstructure method of control after food products quality, in particular meat products is given in the article. It was well-proven that the histological methods of research enable to estimate the structure of product on the whole, to differentiate the features of different tissue elements and cellular structures, expose replacement of high-quality raw material by low-valuable additions, by vegetable proteins and others like that. The method of histological analysis allows to get results enough quickly and estimate the real composition of most types of meat foods, that grounds to recommend it for control of quality and exposure of falsification of meat foods.

Download full text in PDF format