Publication detail

Histological Analysis of different kinds of mechanically recovered meat

TREMLOVÁ, B. ŠTARHA, P. POSPIECH, M. BUCHTOVÁ, H. RANDULOVÁ, Z.

English title

Histological Analysis of different kinds of mechanically recovered meat

Type

Peer-reviewed article not indexed in WoS or Scopus

Language

en

Original abstract

Generally speaking, mechanically recovered meat is relativly non-standard raw material. At present, milder production technologies are used, and the product obtained usually has a low czlcium (bone) content an its structure is similar to that of minced meat. In the present study, histological examinations (Green Trichrome and Alizarine Red staining) were used to qualitatively and semi-quantitatively compare samples of mechanically recovered meat (MRM) manufactured under different conditions. The examination was focused on the evaluation of muscles, fat, collagennous connective tissue and bone fragment contents by histological as well as chemical methods.

Keywords in English

Histological analysis recovered meat mechanically examination, collagenous

Released

2006-06-05

Publisher

Buchdruckerei P.Dobler GmbH & Co.

ISSN

0003-925X

Journal

Journal of Food Safety and Food Quality-Archiv fur Lebensmittelhygiene

Volume

57

Number

5/6

Pages from–to

85–91

Pages count

7

BIBTEX


@article{BUT44633,
  author="Bohuslava {Tremlová} and Pavel {Štarha} and Matej {Pospiech} and Hana {Buchtová} and Zdeňka {Randulová}",
  title="Histological Analysis of different kinds of mechanically recovered meat",
  journal="Journal of Food Safety and Food Quality-Archiv fur Lebensmittelhygiene",
  year="2006",
  volume="57",
  number="5/6",
  pages="85--91",
  issn="0003-925X"
}