Use of histological method for the evaluation of functional properties of brine preparations | Upotreba histološke metode u cilju ocene funkcionalnih svojstava salamure
2008
Semenova, A.A., Ruska poljoprivredna akademija, Moskva (Russian Federation). DNU VNIIMP im. V.M. Gorbatov | Kuznjecova, T.G., Ruska poljoprivredna akademija, Moskva (Russian Federation). DNU VNIIMP im. V.M. Gorbatov | Tunijeva, E.K., Ruska poljoprivredna akademija, Moskva (Russian Federation). DNU VNIIMP im. V.M. Gorbatov
Investigations of microstructure of meat products increasingly gained interest recently. Microstructural methods significantly expand the information when used with other methods of investigations, and sometimes are superior, since they allow detection of minor changes in tissue structures, that are reflected in the quality of the obtained products. This paper describes the main aspects of the use of microstructural analysis for the evaluation of the quality of delicatessen products manufactured with the use of multi-component brines. It shows also the importance of the use of the histological method for the improvement of delicatessen products curing process and for the development of new multi-component brines, designed for creation of the products with required properties.
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