Detail publikace

Histological Analysis of different kinds of mechanically recovered meat

TREMLOVÁ, B. ŠTARHA, P. POSPIECH, M. BUCHTOVÁ, H. RANDULOVÁ, Z.

Originální název

Histological Analysis of different kinds of mechanically recovered meat

Typ

článek v časopise - ostatní, Jost

Jazyk

angličtina

Originální abstrakt

Generally speaking, mechanically recovered meat is relativly non-standard raw material. At present, milder production technologies are used, and the product obtained usually has a low czlcium (bone) content an its structure is similar to that of minced meat. In the present study, histological examinations (Green Trichrome and Alizarine Red staining) were used to qualitatively and semi-quantitatively compare samples of mechanically recovered meat (MRM) manufactured under different conditions. The examination was focused on the evaluation of muscles, fat, collagennous connective tissue and bone fragment contents by histological as well as chemical methods.

Klíčová slova

Histological analysis recovered meat mechanically examination, collagenous

Autoři

TREMLOVÁ, B.; ŠTARHA, P.; POSPIECH, M.; BUCHTOVÁ, H.; RANDULOVÁ, Z.

Rok RIV

2006

Vydáno

5. 6. 2006

Nakladatel

Buchdruckerei P.Dobler GmbH & Co.

ISSN

0003-925X

Periodikum

ARCHIV FUR LEBENSMITTELHYGIENE

Ročník

57

Číslo

5/6

Stát

Spolková republika Německo

Strany od

85

Strany do

91

Strany počet

7

BibTex

@article{BUT44633,
  author="Bohuslava {Tremlová} and Pavel {Štarha} and Matej {Pospiech} and Hana {Buchtová} and Zdeňka {Randulová}",
  title="Histological Analysis of different kinds of mechanically recovered meat",
  journal="ARCHIV FUR LEBENSMITTELHYGIENE",
  year="2006",
  volume="57",
  number="5/6",
  pages="85--91",
  issn="0003-925X"
}