Histological Analysis of different kinds of mechanically recovered meat

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26210%2F06%3APU65809" target="_blank" >RIV/00216305:26210/06:PU65809 - isvavai.cz</a>

Alternative codes found

RIV/62157124:16270/06:00000804

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Histological Analysis of different kinds of mechanically recovered meat

Original language description

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 name

Histological Analysis of different kinds of mechanically recovered meat

Czech description

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.

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2006

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

ARCHIV FUR LEBENSMITTELHYGIENE

ISSN

0003-925X

e-ISSN

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Volume of the periodical

57

Issue of the periodical within the volume

5/6

Country of publishing house

DE - GERMANY

Number of pages

7

Pages from-to

85-91

UT code for WoS article

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EID of the result in the Scopus database

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