Identifying the composition of meat preparations

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873887" target="_blank" >RIV/62157124:16270/15:43873887 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Identifying the composition of meat preparations
Original language description
This paper describes the composition of four products from the group meat preparations and four products from the group partially heat-treated meat preparations. Their composition was determined microscopically with the use of histological staining. Thelevel of damage to skeletal muscle was determined using Calleja staining. Hematoxylin-Eosin staining was used for the description of product microstructure. Evidence of bone tissue was acquired using Alizarin Red staining. Polysaccharides were determinedusing PAS Calleja staining. The materials of animal origin detected were skeletal muscle, MSM and connective tissue. The vegetable materials detected were starches, native spices, hydrocolloids and breadcrumbs. The composition of the products was also compared with the legislative requirements. The results show a lack of conformity with the valid legislation in the group meat preparations in view of the raw materials of animal origin used. No such lack of conformity was found in the par
Czech name
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Czech description
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Type
J<sub>x</sub> - 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
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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