Meat products or meat preparations play virtually no role for humans as a source of synthetic colorants. Of natural dyes, curcumin (E 100) in a maximum quantity of 20 mg/kg, cochineal (E 120) at a maximum dose of 100 mg/kg, carotenes (E 160a) with a limit of 20 mg/kg and paprika extract (E160c) with a … [Read more…]
According to the valid legislation, insects are classified as novel foods, and they have already appeared on the market as a part of some products or individually. A number of methods are used to verify food authenticity, and microscopy is one such possibility. Microscopic methods work based on visual-image evaluation, so they can be a … [Read more…]
The aim of the study was to find correlation between olive oil color and pigments present in olive oil. The material of the experiment consisted out of different olive oil types (n = 22), including olive oil mixtures (refined olive oil + extra virgin olive oil) and extra virgin olive oils (multivarietal and monovarietal). RGB … [Read more…]
Structure, composition and quality are extremely important in the production of meat products, for which reason many additives that have a positive effect on the properties of meat products are used in meat production. The aim of this work was to verify the suitability of special PAS Calleja staining for the detection of selected hydrocolloids … [Read more…]
This paper describes the microstructure of whole-muscle meat products. It describes the microstructure of hams of the highest quality, choice hams, standard hams, and other whole-muscle products including dry-cured hams and poultry hams. The histological characterisation of pork ham of the highest quality and choice ham indicates that skeletal muscle forms demarcated areas connected by … [Read more…]
The meat industry uses vegetable proteins as meat substitutes to reduce the price of its products. Some vegetable proteins, however, have allergenic effects. Efforts are therefore being made to replace such allergenic proteins with other vegetable proteins that are not classified as allergens by the legislation. The most commonly used include pea protein, though this … [Read more…]
This paper describes the composition of four products from the group meat preparations and four products from the group partially heat-treated meat preparations. Their composition was determined microscopically with the use of histological staining. The level of damage to skeletal muscle was determined using Calleja staining. Hematoxylin-Eosin staining was used for the description of product … [Read more…]
Carrageenans are used in the meat industry primarily as stabilisers and binders and belong to the group of additives with the code E407. Three types of food carrageenans (κ-kappa, λ-lambda and ι-iota) were analysed using light and electron microscopy in this study. The individual types of carrageenans were analysed in the form of a loose … [Read more…]
This article describes the optimisation of the histological procedure for the analysis of bone tissue in meat products as evidence of mechanically separated meat (MSM). The results of the analysis of ten products show differences in the interpretation of results between the method of determining the number of bone fragments on ten sections and the … [Read more…]
This work aimed to verify the conformity between the detection of soya protein using the immunofluorescence method and the manufacturer’s declaration of the presence of soya protein in frankfurters purchased from the retail network. Thirty-two samples were tested. These samples were selected with a view to the presence of soya protein declared by the producer … [Read more…]
Starches are an important natural constituent of many food commodities that significantly influence or determine their texture and functional properties. We find various types of starches in meat products, in this country primarily potato, maize and wheat starch and various forms of modifications of them. In this study, we examined the analysis of native and … [Read more…]
This work deals with the microscopic characterisation of amaranth seed and amaranth flour in model meat products using histochemical methods. Amaranth is used as an additive in meat products. Grit made of crude amaranth seeds had a positive effect on water-holding capacity of stuffing and allowed a reduction to cooking losses in cans. This improved … [Read more…]
The article describes couple of microscopy methods which can be used for analysis of raw materials and foodstuffs. Specifically, the article discusses microscopy as it relates to foodstuffs of animal origin, and its considerable potential, especially for studies involving meat products. There are many ways of processing and preparing samples for microscopic examinations today, paralleled … [Read more…]