Microstructure of canned beef meat

O.M. Yakubchak, V.T. Khomich, S.I. Usenko, V.I. Khomumenko, M.B. Ignatovskaya, M.S. Karpulenko

Анотація


MICROSTRUCTURE OF CANNED BEEF MEAT

YAKUBCHAK O. M., KHOMICH V. T., USENKO S. I., KHOMUMENKO V. I., IGNATOVSKAYA M. B., KARPULENKO M. S.

 

Abstract. The conducted researches found that organoleptic parameters of canned meat producers № 1, namely, appearance and consistency did not meet the requirements of DSTU 4450: 2005; Manufacturer № 2 - appearance, consistency, color of meat; Manufacturer № 3 - appearance, consistency, color of meat; Manufacturer № 4 - appearance; Manufacturer № 5 - appearance, consistency. Meat canning manufacturer № 6 was made in compliance with all the rules of formulation and manufacturing technology, was in line with current requirements and served as a control.

Histological studies of experimental canned meat detected the presence of foreign canns in the microstructure of preserves, namely: the presence of fibrous connective tissue, impurities of the fragments of the periosteum, fragments of soy, starch fragments not stated in the formulation.

Key words: beef  canned meat, organoleptic studies, histostructure analysis


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