Comparison of micropictures of muscle fibers of cooled and frozen bird meat

The purpose of this study was to study the microstructure of muscle fibers of chilled and defrosted poultry meat using the express method. The principle of expression is to prepare muscle fibers, compressors, compressors, thin shells, dye mixtures in accordance with the methodology and viewing obtained by native preparations under a microscope to assess the structural elements of muscle fibers. The express method allows you to get a short time and at minimal cost to get the results [5,7,8]. The sections we painted, prepared using the express technique, allow us to establish the basic structural elements of muscle tissue. In the preparations, the striated muscle tissue is clearly visible. The cytoplasm is stained in pale blue, and the nuclei of muscle fibers that are stained in dark blue are also visible. When studying the structure of chilled poultry meat, the transverse-longitudinal striation is clearly expressed. The muscle fibers are straight, located almost parallel to each other, the structure of the tissue is preserved. The nuclei in the fibers are located mainly in the center, small, oval-elongated shapes are weakly visible and only with the appropriate focusing of the microscope objective. The endings of muscle fibers with clear edges, prismatic in shape. When studying the structure of defrosted poultry meat, transverse-longitudinal striation is weakly expressed, which leads to blurred boundaries between the fibers. Some sections of muscle fiber look like torn. Nuclei are not rendered. The ends of muscle fibers are swollen, blurry rounded at both ends. As can be seen from the research results, using the accelerated method, it is possible to study the main structural changes in muscle fiber and reliably determine whether the meat was frozen.

мясо птицы, мышечная ткань, мышечные волокна, качество, охлажденное мясо, poultry meat, muscle tissue, muscle fibres, quality, chilled meat

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