Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXIX, Issue 2
Written by Andrei CĂLINOIU, Mihai-Romeo DINICĂ, Laura-Cătălina DUMITRA, Ștefania Mariana RAITA
The aim of this paper is to highlight the invaluable contribution of histological techniques used to assess the quality of meat products deemed for human consumption. Additionally, histological analyses assist with the study of what effect natural vegetarian solution extracts have on the products' quality, effect reflected by the impact on preservation properties of meat products. One hundred industrially and traditionally processed and preserved fragments of tenderloin samples were prepared for histological analysis. After prelevation tissue samples were fixed with formalin solution. Samples were individually rinsed with distilled water, stained with hematoxylin-eosin and with Mallory technique. Results: muscle fibres rarely displayed their biological integrity and numerous vacuole were identified as a result of the use of brine in the industrially processed samples. Traditionally processed tenderloin displayed an unaltered muscular fibre structure. The quality of the traditionally processed product was assessed as superior when compared to the industrially processed product. Conclusion: traditional methods of preservation were assessed as giving a superior quality to the end meat product.
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