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 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…]
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…]