MICROSTRUCTURAL IDENTIFICATION OF MEAT PRODUCTS TISSUE COMPOSITION

The purpose of the study is to identify the tissue composition of meat product samples using microstructural (histological) analysis, taking into account the technology of processing raw meat and the use of herbal food additives. The study was carried out on the basis of the histological laboratory of the Department of Anatomy, Pathological Anatomy and Surgery of the Institute of Applied Biotechnology and Veterinary Medicine of the Federal State Budgetary Educational Institution of Higher Education Krasnoyarsk State Agrarian University in 2023. The object of the study was meat products from various producers sold in the retail chain of Krasnoyarsk (samples № 1, № 2, № 3). For histological examination, samples were fixed in a 10 % solution of neutral formalin, followed by standard histological processing through alcohols of increasing concentrations and paraffins. Sections 5 µm thick were prepared on a microtome, which, after deparaffinization and clearing, were stained with hematoxylin and eosin and viewed under a Levenhuk microscope. It has been established that in samples № 1 and № 2 homogeneous (structureless) oxyphilic masses with a large number of vacuoles are determined, which indicates a significant impact of mechanical and thermal factors on raw meat. In sample № 1, additives of plant origin were identified – carrageenan and flour, used in the manufacture of meat products (sausages) as formative substances. Sample № 2 revealed a small amount of connective tissue and carbohydrate additives (starch and carrageenan), used in the production of meat products as moisture-retaining and structure-forming components. In sample № 3, skeletal muscle and connective tissue fibers and vegetable carbohydrate (starch, carrageenan) and protein additives (soy protein) were identified. Histological studies of samples of meat products show that in the process of their production, not only raw meat, but also carbohydrate and protein additives are used. The degree of impact on the original meat raw materials during the manufacturing process of meat products is reflected in the histological picture and varies in different samples.