Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXIX, Issue 2
Written by Mihai DINICĂ, Andrei CĂLINOIU, Andreea NEACŞU-NIŢU, Cristian MARIN, Ştefania Mariana RAITA
Following numerous pieces of research that highlighted the value of histological techniques applied in assessing the quality and safety of meat food products, a histological examination has become mandatory in many countries. This paper describes in detail the quality characteristics of poultry meat from two different rearing systems. Fragments were taken from the breast of chickens raised in a household system and an intensive industrial system. The fragments taken were processed using the usual histological techniques and stained by the H & E (Hematoxylin & eosin) and Mallory staining methods. After analyzing the permanent histological preparations, numerous differences were observed between the two growth systems. In the household system, the muscle fibers are more developed, which shows that they do a lot of movement, at the same time, the white adipose tissue is less represented. In the industrial system, the muscle fibers show a smaller number of striations, which indicates that they do no movement, a large amount of white adipose tissue being observed. Through the histological evaluation of the chicken muscle tissue from the two different growth systems, a series of differences resulted.
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