Advances in Animal and Veterinary Sciences

Research Article
Adv. Anim. Vet. Sci. 8(s2): 12-17
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Diana Orlova*, Alexander Drozd

St. Petersburg State University of Veterinary Medicine, 5, Chernihiv Str., St. Petersburg, Russia.

Abstract | Meat quality control allows revealing meat obtained from sick poultry, species substitution, and falsification of chilled raw materials with cheap defrosted meat. The thermal state of fresh flesh and repeatedly defrosted meat determining by organoleptic indicators and histological methods. However, organoleptic methods are entirely subjective. Histological examination in the production environment is difficult and time-consuming. As an alternative to the histological to examine meat, it has been developed the express method. In this method, the sample placed between glasses of compressorium in form of thin section and stained by hematoxylin-eosin. All of the data has been processed by STATISTICA 13.3. Using hematoxylin-eosin on chilled meat allows detections of the striated muscle tissue. The cytoplasm turns pink. The nuclei of muscle fibers become purple. Muscle fibers are densely, unidirectionally concerning each other, the structure of the tissue preserved. Defrosted meat has a disturbed structure of the muscle tissue. Besides, there found the thickenings at the ends of the muscle fibers. Such formations explained by the weakening of the sarcoplasm as a result of freezing and subsequent thawing. Applied compression in the express method promotes the exit of sarcoplasm beyond the boundaries of muscle cells and facilitates its identification. A clear identification sign that allows us to differentiate the thermal state of raw meat in native preparations is the presence of thickenings at the ends of muscle fibers, which are absent in preparations of chilled material. The proposed method will simplify the meat control system and ensure food security.

Keywords | Defrosted meat, Meet quality, Quality control, Express method, Hematoxylin-eosin