The microstructure of whole-muscle meat products

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43874637" target="_blank" >RIV/62157124:16270/15:43874637 - isvavai.cz</a>

Result on the web

<a href="http://www.maso-international.cz/download/155_160_022015.pdf" target="_blank" >http://www.maso-international.cz/download/155_160_022015.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The microstructure of whole-muscle meat products

Original language description

This paper describes the microstructure of whole-muscle meat products. The microscopic characterisation represents the principal groups of meat products, including the quality classes defined by the effective legislation. The paper describes the microstructure of hams of the highest quality, choice hams, standard hams, and other whole-muscle products including dry-cured hams and poultry hams. The histological characterisation of pork ham of the highest quality and choice ham indicates that skeletal muscle forms demarcated areas connected by a protein matrix formed of released muscle proteins. Sites of brightening following injection may be evident in the muscle fibres, particularly on longitudinal cuts. In standard hams, skeletal muscle forms smaller, clearly demarcated areas with a larger proportion of protein matrix. Hydrocolloids (native and modified starch, carrageenans, xanthans and plant proteins) are a commonly detectable part of the protein matrix in standard hams. Other whole-muscle products that do not fall under the definition of ham have clearly demarcated large areas of skeletal muscle, with food additives of plant origin detectable in the protein matrix. Closer connections between the muscle fibres are evident histologically in the group dry-cured hams. The skeletal muscle in these products is, however, subject to the smallest degree of histological change.

Czech name

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Czech description

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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

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

Name of the periodical

Maso International

ISSN

1805-5281

e-ISSN

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Volume of the periodical

5

Issue of the periodical within the volume

2

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

5

Pages from-to

155-159

UT code for WoS article

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EID of the result in the Scopus database

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