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MORPHOLOGICAL FEATURES OF THE MEAT OF VARIOUS SPECIES OF ANIMALS IN ASSESSING THE THERMAL STATE

Diana Orlova, Tamara Kalyuzhnaya, Anton Tokarev, Alexander Smirnov, Alina Smolkina

The chemical composition and nutritional value of meat depends on its thermal state. It is known that the content of nutrients and biologically active substances is higher in chilled products. Methods for determining the thermal state of raw meat and identifying repeatedly defrosted products are based on an assessment of organoleptic characteristics, especially such as the color of meat and its consistency, as well as the transparency of the broth when the sample is cooked. In this regard, it is necessary to find an affordable and reliable method that allows, in the shortest possible time under production conditions, to assess the thermal state of meat and, first of all, to establish signs of single or multiple defrostation. We have proposed a compressor method for studying native muscle tissue preparations stained with hematoxylin-eosin, which makes it possible in the shortest possible time, namely, the study takes no more than 20 minutes to assess the thermal condition of the meat and identify signs of defrostation, which will establish the fact of falsification of chilled meat frozen. Samples of chilled and defrosted beef, mutton, pork, elk, wild boar, bear, and nutria were examined. Research results indicate the possibility of using the method of microscopy of native muscle tissue preparations in order to identify the thermal state of the meat of various animal species. Processing raw meat with low temperatures leads to structural changes in muscle fibers, which are visualized in preparations made by the compressor method, and include violation of the integrity of the fibers, the presence of multiple gaps, and the release of sarcoplasma beyond the muscle cells. Keywords: chilled meat, defrosted meat, veterinary-sanitary examination, histological examination, rapid method.

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