Detail publikace

Histological Analysis of different kinds of mechanically recovered meat

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

Anglický název

Histological Analysis of different kinds of mechanically recovered meat

Typ

Článek recenzovaný mimo WoS a Scopus

Jazyk

en

Originální abstrakt

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.

Klíčová slova anglicky

Histological analysis recovered meat mechanically examination, collagenous

Vydáno

2006-06-05

Nakladatel

Buchdruckerei P.Dobler GmbH & Co.

ISSN

0003-925X

Časopis

Journal of Food Safety and Food Quality-Archiv fur Lebensmittelhygiene

Ročník

57

Číslo

5/6

Strany od–do

85–91

Počet stran

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"
}