Scientific Works Series C. Veterinary Medicine

PRINT ISSN 1222-5304, ISSN-L: 2065-1295, ISSN CD: 2343-9394,ISSN ONLINE 2067-3663
 

ASSESSMENT OF THE MICROSCOPIC STRUCTURE - COMPLEMENTARY METHOD OF QUALITY CONTROL OF SAUSAGES

Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXVII, Issue 1
Written by Isabela Voichita ISACONI (BULAI), Manuella MILITARU

Information concerning the sources of raw material used in order to obtain meat products is of utmost importance, as many technologies permit the replacement of raw material with additives comprising proteins of various animal or plant origin. The purpose of this paper was to assess the quality of preserved sausages (by smoking, boiling, etc.) by using the routine histological examination. In this paper, a total of 22 sausages produced in various processing units were randomly acquired from supermarkets in Bucharest. The samples were performed according to the routine histological procedure by embedding in paraffin, using a histoprocessor, sectioned and stained by HE (hematoxylin-eosin), and by Tricomic Masson staining. The results of the current study indicate that the studied products contain several types of tissues in varying proportions (muscle, connective and adipose tissues, blood vessels) and amorphous, anhistous structures. The morphological wholeness of the muscle tissue was assessed by the specific structural elements (sarcolemma, sarcoplasm, nuclei). The study supports the introduction of routine histological examination as an additional method for assessing the quality of sausages.

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