Investigation on Autolytic Processes and Microstructural Changes in Red Deer Meat

Kaimbayeva, Leila; Malysheva, E. S.; Kazikhanov, Rashit; Kazikhanova, S.R.

doi:10.17582/journal.pjz/2018.50.4.1341.1346

Cited by 4 publications

(1 citation statement)

References 17 publications

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“…The increased toughness of the camel meat conditions the necessity of targeted histological examination regarding its processing in order to create technologies for new meat products. Scientists conducted experimental research on the study of nutritional and biological value and processing of camel meat (Kaimbayeva et al, 2018;Taeva et al, 2016Taeva et al, , 2017Taeva et al, , 2019Uzakov et al, 2016a, b;Taeva, 2016). Thus, the purpose of the article is to study the indicators characterizing the process of autolysis (microstructural changes) to select the optimal exposure time for camel meat before using it in the fabrication of meat products.…”

Section: Introductionmentioning

confidence: 99%

Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis

et al. 2021

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The purpose of the study is to conduct targeted histological examination on the processing of camel meat to create technologies for new meat products. The objects of the examination were samples of the quadriceps femoris from three male Bactrian camels at the age of 5 years, obtained during slaughter at a meat processing enterprise in the Almaty region of the Republic of Kazakhstan. Selected muscle tissue samples were fixed in 10% solution of neutral formalin. Conducted microstructural studies allowed to establish the patterns of morphological changes in the muscle tissue of camel after slaughter. It was established: the absence of transverse striation, slit-like violations of the integrity of muscle fibres, as well as nuclear lysis. It was concluded that in order to develop the technology of quality meat products from camel meat, scientifically-based methods and modes of processing, the use of intensive methods of mechanical processing and effective methods of salting are necessary.

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Section: Introductionmentioning

confidence: 99%

Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis

et al. 2021

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Beef quality assessment of local and imported sources illustrating a contrary view that freezing is the best way of beef preservation using morphometric analysis

Sabala

Shouman

2023

Discov Food

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The histological analysis of local and imported beef samples throughout storage at various intervals in 4 °C, before and after being frozen at − 18 °C, to detect the changes happened in the microstructure of muscle fibers to evaluate the meat nutritive properties in a step toward rapid evaluation of meat quality. The obtained results illustrated that freezing–thawing step of beef leads to the loss of its muscle fiber structure due to the high moisture content failure, highlighted the idea that imported beef show significant shrinkage in their muscle fibers from the beginning of its purchase to consumers as they seem to be imported as frozen and thawed just before exposed and sold as fresh. Through consumption survey, however consumers prefer local meat, it was detected that 67% of population is eating imported beef with 39.4% more than twice per week. Therefore, consumers’ minds should be changed to depend on locally slaughtered beef on facing their needs of the recommended daily intake of protein.

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Traceability of animal products based on a blockchain consensus mechanism

Wen

et al. 2020

IOP Conf. Ser.: Earth Environ. Sci.

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Investigation on Autolytic Processes and Microstructural Changes in Red Deer Meat

Abstract: Authors' Contribution LAK, ESM, RK and SRK contributed equally in designing the study, sampling and genome extraction, analyzing the data, writting and final approval of the article.

Cited by 4 publications

References 17 publications

Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis

Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis

Beef quality assessment of local and imported sources illustrating a contrary view that freezing is the best way of beef preservation using morphometric analysis

Traceability of animal products based on a blockchain consensus mechanism

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