MICROSTRUCTURE METHOD FOR CONTROLLING THE QUALITY OF RAW MEAT PRODUCT FOR PELMENY

The proposed microstructure method for controlling the quality of raw meat product for pelmeny consists in staining the histological sections of the product sample with hematoxylin or eosin, accomplishing the microscopic analysis of the product, and determining the parameters of biological tissues i...

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Bibliographische Detailangaben
1. Verfasser:	KOTSIUMBAS IHOR YAROSLAVOVYCH
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING PHYSICS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TESTING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The proposed microstructure method for controlling the quality of raw meat product for pelmeny consists in staining the histological sections of the product sample with hematoxylin or eosin, accomplishing the microscopic analysis of the product, and determining the parameters of biological tissues in the product by the analysis results. The proposed method provides a possibility to enhance accuracy in controlling the compliance of meat products with specified requirements.