Development of An Algorithm for Identifying the Thermal State of Meat and Fish Raw Materials
Tamara Kalyuzhnaya*,
Diana Orlova,
Anton Tokarev
et al.
Abstract:Modern methods of differentiating chilled and thawed meat are based on the development of organoleptic indicators and morphological changes in tissues defined in histological preparations. We conducted studies to assess the thermal state of 69 prototypes of meat and fish using a histological method to evaluate the structure of muscle tissue. Microscopic examination of histological preparations of chilled meat and fish showed a clear and even tissue structure, whole muscle fibers in the transverse section of mu… Show more
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