Detail publikace
Histological Analysis of different kinds of mechanically recovered meat
TREMLOVÁ, B. ŠTARHA, P. POSPIECH, M. BUCHTOVÁ, H. RANDULOVÁ, Z.
Český název
Histological Analysis of different kinds of mechanically recovered meat
Anglický název
Histological Analysis of different kinds of mechanically recovered meat
Typ
článek v časopise - ostatní, Jost
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.
Český 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.
Anglický 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
Rok RIV
2006
Vydáno
05.06.2006
Nakladatel
Buchdruckerei P.Dobler GmbH & Co.
ISSN
0003-925X
Časopis
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="ARCHIV FUR LEBENSMITTELHYGIENE",
year="2006",
volume="57",
number="5/6",
month="June",
pages="85--91",
publisher="Buchdruckerei P.Dobler GmbH & Co.",
issn="0003-925X"
}