Microstructure of canned beef meat
DOI: http://dx.doi.org/10.31548/bio2017.03.010
Анотація
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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