Assessment of muscular tissue samples in natural unchanged form within the framework of veterinary-sanitary meat examination

Nowadays, problem of national quality meat provision of Russian population persists to be extremely urgent . In the framework of national veterinary-sanitary monitoring, there are detected some cases of meat and offal falsifications - received from sick animals, stale products, chilled meat falsificated to defrosted meat. The histological examination method is one of the methods for assessing the quality of meat (the State Standard of the Russian Federation 194962013 «Meat and meat products. Histological examination method»). This method makes it possible to identify quality of meat freshness and meat composition. Nevertheless, this method does not determine the thermal state of meat, the fact of being frozen or repeated defrosting. The study requires highly qualified specialists, equipment and takes a total of 5 to 20 days. Considering the shelf life of chilled meat, this method does not carry any practical significance for identifying stale or defrosted raw materials and there is a need to develop and implement a rapid method for products examination according to these indicators during supply, storage and selling. As a prototype of the classical histological method for meat examination, we pro posed - express method for studying the muscle fibers microstructure of samples in natural unchanged form of chilled and defrosted meat. The samples were stained with hematoxylin and eosin, then flattened in thin sections using glass. Stained sections, that were made using this method, are suitable for light microscopy examination. It makes possible to identify and characterize the main structural elements of muscle tissue. In the natural and unchanged samples there are muscle fibers with transverse striation that closely adjacent to each other and it is clearly visible. The muscle cell nucleus is purple and the cytoplasm is pink-red. As the result, the microscopic examination of muscle sections made by the described method, allows the veterinary and sanitary specialists to view the main structural elements of the muscle tissue, thus to qualify the meat freshness.

мясо, ветеринарно-санитарная экспертиза, гистологическое исследование, мышечная ткань, экспресс-метод, meat, veterinary-sanitary examination, histological examination, muscle tissue, express method

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