ИДЕНТИФИКАЦИЯ ТЕРМИЧЕСКОГО СОСТОЯНИЯ МЯСА ИНДЕЙКИ МЕТОДОМ МИКРОСКОПИИ

Abstract

Providing the population with good-quality and safe food products is one of the most important and priority tasks of the state. Food safety in a modern way presupposes not only the absence of harm to human health, but also such characteristics as the provision of reliable information about the product to the consumer. One of the types of high-quality falsification is the distortion of information about the thermal state of raw meat and the replacement of chilled meat with frozen. Assessment of the thermal state of meat during handling is carried out organoleptically and histologically. The organoleptic method is quite subjective, the histological one - it allows with a certain accuracy to establish the previous low-temperature treatment for destructive changes in the muscle tissue, however, it is difficult to perform in the conditions of the circulation of raw meat. To control the quality of meat products, it is necessary to find an effective and efficient method for assessing the thermal state of meat. We have carried out studies of turkey meat to identify the thermal state by microscopy of native preparations. Microscopic examination of native preparations of turkey meat, stained with hematoxylin-eosin, clearly shows striated muscle tissue, sarcoplasm stains pink, nuclei - purple, transverse striation of fibers is observed. In native preparations from chilled poultry meat, muscle fibers are tightly arranged, unidirectional with respect to each other, the structure of the tissue is preserved. The ends of the muscle fibers are smooth, abrupt. In native preparations of defrosted and redefrosted meat, a violation of the structure of muscle tissue was established, the fibers are arranged chaotically, with breaks and a violation of a single direction. In addition, specific rounded thickenings were found at the ends of the muscle fibers, which are a clear identifying sign of defrosted meat and are absent in preparations made from chilled material. The easy reproducibility of the method of microscopy of native preparations makes it possible to use it as an express method for operational monitoring of the thermal state of raw meat in the places of its processing, storage and sale while ensuring food safety.