Microstructure of canned beef meat

Authors

  • O.M. Yakubchak National University of Bioresources and Natural Resources of Ukraine , National University of Bioresources and Natural Resources of Ukraine
  • V.T. Khomich National University of Bioresources and Natural Resources of Ukraine , National University of Bioresources and Natural Resources of Ukraine
  • S.I. Usenko National University of Bioresources and Natural Resources of Ukraine , National University of Bioresources and Natural Resources of Ukraine
  • V.I. Khomumenko National University of Bioresources and Natural Resources of Ukraine , National University of Bioresources and Natural Resources of Ukraine
  • M.B. Ignatovskaya National University of Bioresources and Natural Resources of Ukraine , National University of Bioresources and Natural Resources of Ukraine
  • M.S. Karpulenko Ukrainian Resource Research Institute , Ukrainian Resource Research Institute

DOI:

https://doi.org/10.31548/bio2017.03.010

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

References

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Published

2017-07-27

Issue

Vol. 9 No. 3-4 (2017)

Section

Veterinary

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