Publication detail

Histological Analysis of different kinds of mechanically recovered meat

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

Czech title

Histological Analysis of different kinds of mechanically recovered meat

English title

Histological Analysis of different kinds of mechanically recovered meat

Type

journal article - other

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.

Czech 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.

English 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

RIV year

2006

Released

05.06.2006

Publisher

Buchdruckerei P.Dobler GmbH & Co.

ISSN

0003-925X

Journal

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="ARCHIV FUR LEBENSMITTELHYGIENE",
  year="2006",
  volume="57",
  number="5/6",
  month="June",
  pages="85--91",
  publisher="Buchdruckerei P.Dobler GmbH & Co.",
  issn="0003-925X"
}