foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-2-253-262foodsyst-487Research ArticleСтатьиMicroscopic methods to study meat and meat product qualityПрименение микроскопических методов для исследования качества мяса и мясных продуктовhttps://orcid.org/0000-0001-8923-8661ПчелкинаВ. А.PchelkinaV. A.

Пчелкина Виктория Александровна — кандидат технических наук, ведущий научный сотрудник, Экспериментальная клиника-лаборатория биологически активных веществ животного происхождения.

109316, Москва, ул. Талалихина, 26

Тел.: +7-495-676-95-11 (242)

Viktoriya A. Pchelkina - Candidate of Technical Sciences, Leading Researcher, Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin, V.M. Gorbatov Federal Research Center for Food Systems.

26, Talalikhina str., 109316, Moscow

Tel.: +7-495-676-95-11 (242)

v.pchelkina@fncps.ruФедеральный научный центр пищевых систем им. В.М. ГорбатоваРоссияV.M. Gorbatov Federal Research Center for Food SystemsRussian Federation20241607202472253262Copyright © Pchelkina V.A., 20242024Пчелкина В.А.Pchelkina V.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/487

Reliable information about meat quality at all stages of the production process is necessary to ensure high quality of meat products. The structure of muscle, connective and fat tissues plays a direct role in formation of meat quality. Microscopic methods allow investigating the meat structure and determining its change depending on a range of endo- and exogenous factors (animal species, breed, sex, conditions of raising and slaughter) and on a type of technological processing. The paper presents the main directions of using microscopic analysis in investigation of meat and finished meat products. An advantage of microscopy is presentation of results in a visual form as well as a possibility of performing morphometry, including with the use of computer systems of image analysis, and obtaining quantitative characteristics of structures. Most common are light microscopy and electron microscopy. Due to various staining procedures, light microscopy enables detecting different components of a sample, studying topography and morphology of tissues and cells. Electron microscopy gives information about the ultrastructure of cells and their chemical composition. The paper discusses possibilities of microscopy in assessment of composition and detection of falsification of finished meat products. It has been noted that the use of several approaches and methods of staining allows reliable identification of many components, including components of plant origin. Histological methods can ensure detection of falsification and control of meat product composition at the state level.

Для обеспечения высокого качества мясной продукции необходима достоверная информация о качестве мяса на всех этапах производственного процесса. В формировании качества мяса непосредственную роль играет структура мышечной, соединительной и жировой тканей. Методы микроскопии позволяют исследовать структуру мяса, а также определять ее изменение в зависимости от ряда эндо- и экзогенных факторов (вид животного, порода, пол, условия выращивания и убоя) и от вида технологической обработки. В статье представлены основные направления применения микроскопического анализа в исследованиях мяса и готовых мясных продуктов. Преимуществом микроскопии является представление результатов в наглядной форме, а также возможность проведения морфометрии, в том числе с использованием компьютерных систем анализа изображения, и получение количественных характеристик структур. Наиболее распространенными являются световая и электронная микроскопии. Световая микроскопия благодаря разнообразным процедурам окрашивания позволяет определять различные компоненты образца, изучать топографию и морфологию тканей и клеток. Электронная микроскопия предоставляет информацию об ультраструктуре клеток, а также об их химическом составе. В статье рассмотрены возможности микроскопии в оценке состава и выявлении фальсификации готовых мясных продуктов. Отмечено, что применение нескольких подходов и методов окрашивания позволяет достоверно идентифицировать большее количество компонентов, в том числе растительного происхождения. Гистологические методы могут обеспечить выявление фальсификации и контроль состава мясных продуктов на государственном уровне.

гистологиягистохимиясветовая микроскопияэлектронная микроскопияфальсификацияморфометрияанализ изображенияhistologyhistochemistrylight microscopyelectron microscopyfalsificationmorphometryimage analysisСтатья подготовлена в рамках выполнения исследований по государственному заданию ФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова», № FGUS-2024-0002.This research was funded by state assignment of the V.M. Gorbatov Federal Research Center for Food Systems, No. № FGUS-2024-0002.ReferencesKeck, L.-E. Proteins and Meat. Oxford Research Encyclopedia of Food Studies. (An advance summary of a forthcoming article) https://doi.org/10.1093/acrefore/9780197762530.013.134Keck, L.-E. Proteins and Meat. Oxford Research Encyclopedia of Food Studies. (An advance summary of a forthcoming article) https://doi.org/10.1093/acrefore/9780197762530.013.134Shahbandeh, M. (2021). Meat consumption worldwide 1990-2020, by meat type. Retrieved from https://www.statista.com/statistics/274522/global-per-capita-consumption-of-meat/ Accessed April 24, 2024.Shahbandeh, M. (2021). Meat consumption worldwide 1990-2020, by meat type. Retrieved from https://www.statista.com/statistics/274522/global-per-capita-consumption-of-meat/ Accessed April 24, 2024.Кравченко, В. (2022). Рынок мяса: развитие продолжается. Животноводство в России, 1, 11-13.Kravchenko, V. (2022). Meat market: Development continues. Animal Husbandry of Russia 1, 11-13. (In Russian)Khaled, A.Y., Parrish, C.A., Adedeji, A. (2021). Emerging nondestructive approaches for meat quality and safety evaluation — A review. Comprehensive Reviews in Food Science and Food Safety, 20(4), 3438-3463. https://doi.org/10.1111/1541-4337.12781Khaled, A.Y., Parrish, C.A., Adedeji, A. (2021). Emerging nondestructive approaches for meat quality and safety evaluation — A review. Comprehensive Reviews in Food Science and Food Safety, 20(4), 3438-3463. https://doi.org/10.1111/1541-4337.12781Pospiech, M., Lukaskova, Z.R., Tremlova, B., Randulova, Z., Bartl, P. (2011). Microscopic methods in food analysis. Maso International Brno, 1, 27-34.Pospiech, M., Lukaskova, Z.R., Tremlova, B., Randulova, Z., Bartl, P. (2011). Mi-croscopic methods in food analysis. Maso International Brno, 1, 27-34.Joo, S.T., Kim, G.D., Hwang, Y.H., Ryu, Y.C. (2013). Control of fresh meat quality through manipulation of muscle fiber characteristics. Meat Science, 95(4), 828-836. https://doi.org/10.1016/j.meatsci.2013.04.044Joo, S.T., Kim, G.D., Hwang, Y.H., Ryu, Y.C. (2013). Control of fresh meat quality through manipulation of muscle fiber characteristics. Meat Science, 95(4), 828-836. https://doi.org/10.1016/j.meatsci.2013.04.044Ballin, N.Z., Lametsch, R. (2008). Analytical methods for authentication of fresh vs. thawed meat — A review. Meat Science, 80(2), 151-158. https://doi.org/10.1016/j.meatsci.2007.12.024Ballin, N.Z., Lametsch, R. (2008). Analytical methods for authentication of fresh vs. thawed meat — A review. Meat Science, 80(2), 151-158. https://doi.org/10.1016/j.meatsci.2007.12.024Ballin, N.Z. (2010). Authentication of meat and meat products. Meat Science, 86(3), 577-587. https://doi.org/10.1016/j.meatsci.2010.06.001Ballin, N.Z. (2010). Authentication of meat and meat products. Meat Science, 86(3), 577-587. https://doi.org/10.1016/j.meatsci.2010.06.001Tremlova, B., Starha, P. (2018). Histometric evaluation of meat products — determination of area and comparison of results obtained by histology and chemistry. Czech Journal of Food Sciences, 21(3), 101-106. https://doi.org/10.17221/3484-CJFSTremlova, B., Starha, P. (2018). Histometric evaluation of meat products — determination of area and comparison of results obtained by histology and chemistry. Czech Journal of Food Sciences, 21(3), 101-106. https://doi.org/10.17221/3484-CJFSKaláb, M., Allan-Wojtas, P., Miller, S.S. (1995). Microscopy and other imaging techniques in food structure analysis. Trends in Food Science and Technology, 6(6), 177-186. https://doi.org/10.1016/S0924-2244(00)89052-4Kaláb, M., Allan-Wojtas, P., Miller, S.S. (1995). Microscopy and other imaging techniques in food structure analysis. Trends in Food Science and Technology, 6(6), 177-186. https://doi.org/10.1016/S0924-2244(00)89052-4Holgate, J.H., Webb, J. (2003). Light microscopy and histochemical methods. Encyclopedia of Food Sciences and Nutrition, 2-nd Edition. Academic Press, 2003. https://doi.org/10.1016/B0-12-227055-X/00778-1Holgate, J.H., Webb, J. (2003). Light microscopy and histochemical methods. En-cyclopedia of Food Sciences and Nutrition, 2-nd Edition. Academic Press, 2003. https://doi.org/10.1016/B0-12-227055-X/00778-1Exbrayat, J.-M. (2016). Light Microscopy and Histochemical Methods.-Encyclopedia of Food and Health, Academic Press, 2016. https://doi.org/10.1016/B978-0-12-384947-2.00460-8Exbrayat, J.-M. (2016). Light Microscopy and Histochemical Methods.-Encyclopedia of Food and Health, Academic Press, 2016. https://doi.org/10.1016/B978-0-12-384947-2.00460-8Aescht, E., Buchl-Zimmermann, S., Burmester, A., Danhardt-Pfeiffer, S., Desel, C., Hamers, C. et al. (2010). Coloring. Chapter in a book: Romei's microscopic technique. Spektrum Akademischer Verlag, Heidelberg, 2010. https://doi.org/10.1007/978-3-8274-2254-5_3 (In German)Aescht, E., Buchl-Zimmermann, S., Burmester, A., Danhardt-Pfeiffer, S., Desel, C., Hamers, C. et al. (2010). Coloring. Chapter in a book: Romei's microscopic technique. Spektrum Akademischer Verlag, Heidelberg, 2010. https://doi.org/10.1007/978-3-8274-2254-5_3 (In German)Flint, F.O., McCrone, W.C., Windram, V.A., Threlfall, T.L., Clark, D.A. (1992). Extending your vision — why not use a microscope? Analytical Proceedings, 29, 106-111. https://doi.org/10.1039/AP9922900106Flint, F.O., McCrone, W.C., Windram, V.A., Threlfall, T.L., Clark, D.A. (1992). Extending your vision — why not use a microscope? Analytical Proceedings, 29, 106-111. https://doi.org/10.1039/AP9922900106Pospiech, M., Tremlova, B., Eliasova, M., Talandova M. (2013). The optimisation of the bone fragment content determination in histological sections. Maso International, 2, 155-159.Pospiech, M., Tremlova, B., Eliasova, M., Talandova M. (2013). The optimisation of the bone fragment content determination in histological sections. Maso International, 2, 155-159.Chilosi, M., Lestani, M., Pedron, S., Montagna, L., Benedetti, A., Pizzolo, G. et al. (1994). A rapid lmmunostaining method for frozen sections. Biotechnic and Histochemistry, 69(4), 235-239. https://doi.org/10.3109/10520299409106292Chilosi, M., Lestani, M., Pedron, S., Montagna, L., Benedetti, A., Pizzolo, G. et al. (1994). A rapid lmmunostaining method for frozen sections. Biotechnic and Histochemistry, 69(4), 235-239. https://doi.org/10.3109/10520299409106292Pospiech, M., Tremlova, B., Rencova, E., Randulova Z. (2009). Immunohistochemical detection of soya protein — optimisation and verification of the method. Czech Journal of Food Sciences, 27, 11-19. https://doi.org/10.17221/2848-CJFSPospiech, M., Tremlova, B., Rencova, E., Randulova Z. (2009). Immunohistochemical detection of soya protein — optimisation and verification of the method. Czech Journal of Food Sciences, 27, 11-19. https://doi.org/10.17221/2848-CJFSEgelansdal, B., Kidman, S., and Hermansson, A.-M. (1991). Immunohistochemical techniques applied to raw and mildly heat treated meat systems. Food Structure, 10(4), Article 4.Egelansdal, B., Kidman, S., and Hermansson, A.-M. (1991). Immunohistochemical techniques applied to raw and mildly heat treated meat systems. Food Structure, 10(4), Article 4.Lukášková, Z.Ř., Tremlová, B., Pospiech, M., Renčová, E., Randulová, Z., Steinhauser, L. et al. (2011). Comparison of immunohistochemical, histochemical and immunochemical methods for the detection of wheat protein allergens in meat samples and cooked, dry, raw and fermented sausage samples. Food Additives and contaminants. Part A, 28(7), 817-825. https://doi.org/10.1080/19440049.2011.572292Lukášková, Z.Ř., Tremlová, B., Pospiech, M., Renčová, E., Randulová, Z., Steinhauser, L. et al. (2011). Comparison of immunohistochemical, histochemical and immunochemical methods for the detection of wheat protein allergens in meat samples and cooked, dry, raw and fermented sausage samples. Food Additives and contaminants. Part A, 28(7), 817-825. https://doi.org/10.1080/19440049.2011.572292Tersteeg, M.H.G., Koolmees, P.A., van Knapen, F. (2002). Immunohistochemical detection of brain tissue in heated meat products. Meat Science, 61(1), 67-72. https://doi.org/10.1016/s0309-1740(01)00164-4Tersteeg, M.H.G., Koolmees, P.A., van Knapen, F. (2002). Immunohistochemical detection of brain tissue in heated meat products. Meat Science, 61(1), 67-72. https://doi.org/10.1016/s0309-1740(01)00164-4Harper, B.A., Barbut, S., Lim, L-T. Marcone, M.F. (2012). Microstructural and textural investigation of various manufactured collagen sausage casings. Food Research International, 49(1), 494-500. https://doi.org/10.1016/j.foodres.2012.07.043Harper, B.A., Barbut, S., Lim, L-T. Marcone, M.F. (2012). Microstructural and textural investigation of various manufactured collagen sausage casings. Food Research International, 49(1), 494-500. https://doi.org/10.1016/j.foodres.2012.07.043Barbut, S., Ioi, M., Marcone, M. (2020). Co-extrusion of collagen casings. Effects of preparation, brining, and heating on strength, rheology and microstructure. Italian Journal of Food Science, 32(1), 91-106. https://doi.org/10.14674/IJFS-1557Barbut, S., Ioi, M., Marcone, M. (2020). Co-extrusion of collagen casings. Effects of preparation, brining, and heating on strength, rheology and microstructure. Italian Journal of Food Science, 32(1), 91-106. https://doi.org/10.14674/IJFS-1557Liu, Z.I., Xiong, Y.L., Chen, J. (2011). Morfological examination of oxidatively stressed pork muscle and myofibrils upon salt margination and cooking to elucidate the the water-binding potential. Journal of Agricultural and Food Chemistry, 59(24), 13026-13034. https://doi.org/10.1021/jf2041017Liu, Z.I., Xiong, Y.L., Chen, J. (2011). Morfological examination of oxidatively stressed pork muscle and myofibrils upon salt margination and cooking to elucidate the the water-binding potential. Journal of Agricultural and Food Chemistry, 59(24), 13026-13034. https://doi.org/10.1021/jf2041017Petrášová, M., Zichová, E., Pospiech, M., Tremlová, B. (2014). Immunofluorescent determination of wheat protein in meat products. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 82-86. https://doi.org/10.5219/340Petrášová, M., Zichová, E., Pospiech, M., Tremlová, B. (2014). Immunofluorescent determination of wheat protein in meat products. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 82-86. https://doi.org/10.5219/340Swartz, D.R., Greaser, M.L., Bruce Marsh, B. (1993). Structural studies of rigor bovine myofibrils using fluorescence microscopy. I. Procedures for purification and modification of bovine muscle proteins for use in fluorescence microscopy. Meat Science, 33(2), 139-155. https://doi.org/10.1016/0309-1740(93)90057-OSwartz, D.R., Greaser, M.L., Bruce Marsh, B. (1993). Structural studies of rigor bovine myofibrils using fluorescence microscopy. I. Procedures for purification and modification of bovine muscle proteins for use in fluorescence microscopy. Meat Science, 33(2), 139-155. https://doi.org/10.1016/0309-1740(93)90057-OAstruc, T., Marinova, P., Labas, R., Gatellier, P., Sante-Lhoutellier, V. (2007). Detection and localization of oxidized proteins in muscle cells by fluorescence microscopy. Journal of Agricultural and Food Chemistry, 55(23), 9554-9558. https://doi.org/10.1021/jf0717586Astruc, T., Marinova, P., Labas, R., Gatellier, P., Sante-Lhoutellier, V. (2007). Detection and localization of oxidized proteins in muscle cells by fluorescence microscopy. Journal of Agricultural and Food Chemistry, 55(23), 9554-9558. https://doi.org/10.1021/jf0717586Straadt, I.K., Rasmussen, M., Andersen, H.J., Bertram, H.C. (2007). Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss — A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study. Meat Science, 75(4), 687-695. https://doi.org/10.1016/j.meatsci.2006.09.019Straadt, I.K., Rasmussen, M., Andersen, H.J., Bertram, H.C. (2007). Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss — A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study. Meat Science, 75(4), 687-695. https://doi.org/10.1016/j.meatsci.2006.09.019Nakamura, Y.-N., Iwamoto, H., Etoh, T., Shiotsuka, Y., Yamaguchi, T., Ono, Y., et al. (2007). Three-dimensional observation of connective tissue of bovine Masseter muscle under concentrate — and roughage-fed conditions by using immunohistochemical/confocal laser-scanning microscopic methods. Journal of Food Science, 72(6), E375-E381. https://doi.org/10.1111/j.1750-3841.2007.00413.xNakamura, Y.-N., Iwamoto, H., Etoh, T., Shiotsuka, Y., Yamaguchi, T., Ono, Y., et al. (2007). Three-dimensional observation of connective tissue of bovine Masseter muscle under concentrate — and roughage-fed conditions by using immunohistochemical/confocal laser-scanning microscopic methods. Journal of Food Science, 72(6), E375-E381. https://doi.org/10.1111/j.1750-3841.2007.00413.xDamez, J.-L., Clerjon, S. (2008). Meat quality assessment using biophysical methods related to meat structure. Meat Science, 80(1), 132-149. https://doi.org/10.1016/j.meatsci.2008.05.039Damez, J.-L., Clerjon, S. (2008). Meat quality assessment using biophysical methods related to meat structure. Meat Science, 80(1), 132-149. https://doi.org/10.1016/j.meatsci.2008.05.039Tornberg, E. (2005). Effects of heat on meat proteins — Implications on structure and quality of meat products. Meat Science, 70(3), 493-508. https://doi.org/10.1016/j.meatsci.2004.11.021Tornberg, E. (2005). Effects of heat on meat proteins — Implications on structure and quality of meat products. Meat Science, 70(3), 493-508. https://doi.org/10.1016/j.meatsci.2004.11.021Qihe, C., Guoqing, H., Yingchun, J., Hui, N. (2006). Effects of elastase from a Bacillus strain on the tenderization of beef meat. Food Chemistry, 98(4), 624-629. https://doi.org/10.1016/j.foodchem.2005.06.04Qihe, C., Guoqing, H., Yingchun, J., Hui, N. (2006). Effects of elastase from a Bacillus strain on the tenderization of beef meat. Food Chemistry, 98(4), 624-629. https://doi.org/10.1016/j.foodchem.2005.06.04Totosaus, A., Perez-Chabela, M.L. (2009). Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts. LWT — Food Science and Technology, 42(2), 563-569. https://doi.org/10.1016/j.lwt.2008.07.016Totosaus, A., Perez-Chabela, M.L. (2009). Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts. LWT — Food Science and Technology, 42(2), 563-569. https://doi.org/10.1016/j.lwt.2008.07.016Garcia-Segovia, P., Andres-Bello, A., Martinez-Monzo, J. (2007). Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis). Journal of Food Engineering, 80(3), 813-821. https://doi.org/10.1016/j.jfoodeng.2006.07.010Garcia-Segovia, P., Andres-Bello, A., Martinez-Monzo, J. (2007). Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis). Journal of Food Engineering, 80(3), 813-821. https://doi.org/10.1016/j.jfoodeng.2006.07.010Ngapo, T.M., Babare, I.H., Reynolds, J., Mawson, R.F. (1999). Freezing rate and frozen storage effects on the ultrastructure of samples of pork. Meat Science, 53(3), 159-168. https://doi.org/10.1016/S0309-1740(99)00051-0Ngapo, T.M., Babare, I.H., Reynolds, J., Mawson, R.F. (1999). Freezing rate and frozen storage effects on the ultrastructure of samples of pork. Meat Science, 53(3), 159-168. https://doi.org/10.1016/S0309-1740(99)00051-0Larrea, V., Perez-Munuera, I., Hernando, I., Quiles, A., Llorca, E., Lluch, M.A. (2007). Microstructural changes in Teruel dry-cured ham during processing. Meat Science, 76(3), 574-582. https://doi.org/10.1016/j.meatsci.2007.01.013Larrea, V., Perez-Munuera, I., Hernando, I., Quiles, A., Llorca, E., Lluch, M.A. (2007). Microstructural changes in Teruel dry-cured ham during processing. Meat Science, 76(3), 574-582. https://doi.org/10.1016/j.meatsci.2007.01.013Yarmand, M.S., Baumgartner, P.A. (2000). Environmental scanning electron mi-croscopy of raw and heated veal semimembranosus muscle. Journal of Agricultural Science and Technology, 2(3), 217-214.Yarmand, M.S., Baumgartner, P.A. (2000). Environmental scanning electron mi-croscopy of raw and heated veal semimembranosus muscle. Journal of Agricultural Science and Technology, 2(3), 217-214.James, B., Yang, S. W. (2011). Testing meat tenderness using an in situ straining stage with variable pressure scanning electron microscopy. Procedia Food Science, 1, 258-266. https://doi.org/10.1016/j.profoo.2011.09.041James, B., Yang, S. W. (2011). Testing meat tenderness using an in situ straining stage with variable pressure scanning electron microscopy. Procedia Food Science, 1, 258-266. https://doi.org/10.1016/j.profoo.2011.09.041Gerelt, B., Ikeuchi, Y., Suzuki, A. (2000). Meat tenderization by proteolytic enzymes after osmotic dehydration. Meat Science, 56(3), 311-318. https://doi.org/10.1016/S0309-1740(00)00060-7Gerelt, B., Ikeuchi, Y., Suzuki, A. (2000). Meat tenderization by proteolytic enzymes after osmotic dehydration. Meat Science, 56(3), 311-318. https://doi.org/10.1016/S0309-1740(00)00060-7Gerelt, B., Ikeuchi, Y., Nishiumi, T., Suzuki, A. (2002). Meat tenderization by calcium chloride after osmotic dehydration. Meat Science, 60(3), 237-244. https://doi.org/10.1016/S0309-1740(01)00126-7Gerelt, B., Ikeuchi, Y., Nishiumi, T., Suzuki, A. (2002). Meat tenderization by calcium chloride after osmotic dehydration. Meat Science, 60(3), 237-244. https://doi.org/10.1016/S0309-1740(01)00126-7Ho, C.Y., Stromer, M.H., Robson, R.M. (1996). Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle. Journal of Animal Science, 74(7), 1563-1575. https://doi.org/10.2527/1996.7471563xHo, C.Y., Stromer, M.H., Robson, R.M. (1996). Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle. Journal of Animal Science, 74(7), 1563-1575. https://doi.org/10.2527/1996.7471563xSen, A.R., Sharma, N. (2004). Effect of freezing and thawing on the histology and ultrastructure of buffalo muscle. Asia-Australasian Journal of Animal Sciences, 17(9), 1291-1295. https://doi.org/10.5713/ajas.2004.1291Sen, A.R., Sharma, N. (2004). Effect of freezing and thawing on the histology and ultrastructure of buffalo muscle. Asia-Australasian Journal of Animal Sciences, 17(9), 1291-1295. https://doi.org/10.5713/ajas.2004.1291Takahashi, K. (1996). Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: The non-enzymatic mechanism of meat tenderization. Meat Science, 43(Suppl 1), S67-S80. https://doi.org/10.1016/0309-1740(96)00056-3Takahashi, K. (1996). Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: The non-enzymatic mechanism of meat tenderization. Meat Science, 43(Suppl 1), S67-S80. https://doi.org/10.1016/0309-1740(96)00056-3Bertram, H.C., Meyer, R.L., Wu, Z., Zhou, X., Andersen, H.J. (2008). Water distribution and microstructure in enhanced pork. Journal of Agricultural and Food Chemistry, 56(16), 7201-7207. https://doi.org/10.1021/jf8007426Bertram, H.C., Meyer, R.L., Wu, Z., Zhou, X., Andersen, H.J. (2008). Water distribution and microstructure in enhanced pork. Journal of Agricultural and Food Chemistry, 56(16), 7201-7207. https://doi.org/10.1021/jf8007426McFarlane, N.J.B., Speller, R.D., Bull, C.R., Tillett, R.D. (2003). Detection of bone fragments in chicken meat using X-ray backscatter. Biosystems Engineering, 85(2), 185-199. https://doi.org/10.1016/S1537-5110(03)00036-9McFarlane, N.J.B., Speller, R.D., Bull, C.R., Tillett, R.D. (2003). Detection of bone fragments in chicken meat using X-ray backscatter. Biosystems Engineering, 85(2), 185-199. https://doi.org/10.1016/S1537-5110(03)00036-9Anderson, F., Cook, J., Williams, A., Gardner, G.E. (2018). Computed tomography has improved precision for prediction of intramuscular fat percent in the M. longissimus thoracis et lumborum in cattle compared to manual grading. Meat Science, 145, 425-430. https://doi.org/10.1016/j.meatsci.2018.07.025Anderson, F., Cook, J., Williams, A., Gardner, G.E. (2018). Computed tomography has improved precision for prediction of intramuscular fat percent in the M. longissimus thoracis et lumborum in cattle compared to manual grading. Meat Science, 145, 425-430. https://doi.org/10.1016/j.meatsci.2018.07.025Picouet, P.A., Teran, F., Gispert, M., Font i Furnols, M. (2010). Lean content prediction in pig carcass, loin and ham by computed tomography (CT) using a density model. Meat Science, 86(3), 616-622. https://doi.org/10.1016/j.meatsci.2010.04.039Picouet, P.A., Teran, F., Gispert, M., Font i Furnols, M. (2010). Lean content prediction in pig carcass, loin and ham by computed tomography (CT) using a density model. Meat Science, 86(3), 616-622. https://doi.org/10.1016/j.meatsci.2010.04.039Prieto, N., Navajas, E., Richardson, R., Ross, D., Hyslop, J., Simm, G. et al. (2010). Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography. Meat Science, 86(3), 770-779. https://doi.org/10.1016/j.meatsci.2010.06.020Prieto, N., Navajas, E., Richardson, R., Ross, D., Hyslop, J., Simm, G. et al. (2010). Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography. Meat Science, 86(3), 770-779. https://doi.org/10.1016/j.meatsci.2010.06.020Böcker, U., Ofstad, R., Bertram, H. C., Egelandsdal, B., Kohler, A. (2006). Salt-induced changes in pork myofibrillar tissue investigated by FT-IR Microspectroscopy and Light Microscopy. Journal of Agricultural and Food Chemistry, 54(18), 6733-6740. https://doi.org/10.1021/jf060178qBöcker, U., Ofstad, R., Bertram, H. C., Egelandsdal, B., Kohler, A. (2006). Salt-induced changes in pork myofibrillar tissue investigated by FT-IR Microspectroscopy and Light Microscopy. Journal of Agricultural and Food Chemistry, 54(18), 6733-6740. https://doi.org/10.1021/jf060178qWatson, N., Povey, M., Corona, E., Benedito, J., Parker, N. (2012). Acoustic microscopy in the food industry. IOP Conference Series: Materials Science and Engineering, 42, Article 012006. https://doi.org/10.1088/1757-899X/42/1/012006Watson, N., Povey, M., Corona, E., Benedito, J., Parker, N. (2012). Acoustic microscopy in the food industry. IOP Conference Series: Materials Science and Engineering, 42, Article 012006. https://doi.org/10.1088/1757-899X/42/1/012006Kasprzyk, A., Bogucka, J. (2020). Meat quality of Pulawska breed pigs and image of longissimus lumborum muscle microstructure compared to commercial DanBred and Naima hybrids. Archives Animal Breeding, 63, 293-301. https://doi.org/10.5194/aab-63-293-2020Kasprzyk, A., Bogucka, J. (2020). Meat quality of Pulawska breed pigs and image of longissimus lumborum muscle microstructure compared to commercial DanBred and Naima hybrids. Archives Animal Breeding, 63, 293-301. https://doi.org/10.5194/aab-63-293-2020Kim, G.-D., Jeong, J.-Y., Jung, E.-Y., Yang, H.-S., Lim, H.-T., Joo, S.-T. (2013). The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs. Meat Science, 94(2), 267-273. https://doi.org/10.1016/j.meatsci.2013.02.001Kim, G.-D., Jeong, J.-Y., Jung, E.-Y., Yang, H.-S., Lim, H.-T., Joo, S.-T. (2013). The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs. Meat Science, 94(2), 267-273. https://doi.org/10.1016/j.meatsci.2013.02.001LeMaster, M.N., Warner, R.D., Chauhan, S.S., D'Souza, D.N., Dunshea, F.R. (2023). Meta-Regression analysis of relationships between fibre type and meat quality in beef and pork — Focus on Pork. Foods, 12(11), Article 2215. https://doi.org/10.3390/foods12112215LeMaster, M.N., Warner, R.D., Chauhan, S.S., D'Souza, D.N., Dunshea, F.R. (2023). Meta-Regression analysis of relationships between fibre type and meat quality in beef and pork — Focus on Pork. Foods, 12(11), Article 2215. https://doi.org/10.3390/foods12112215Ertbjerg, P., Puolanne, E. (2017). Muscle structure, sarcomere length and influences on meat quality: A review. Meat Science, 132, 139-152. https://doi.org/10.1016/j.meatsci.2017.04.261Ertbjerg, P., Puolanne, E. (2017). Muscle structure, sarcomere length and influences on meat quality: A review. Meat Science, 132, 139-152. https://doi.org/10.1016/j.meatsci.2017.04.261Semenova, A.A., Pchelkina, V.A., Nasonova, V.V., Kuznetsova, T.G., Sinichkina, A.I., Loskutov, S.I. et al. (2022). Postslaughter state of muscle tissue of pigs depending on the duration of pre-slaughter fasting. Theory and Practice of Meat Processing, 7(3), 156-163. https://doi.org/10.21323/2414-438X-2022-7-3-156-163Semenova, A.A., Pchelkina, V.A., Nasonova, V.V., Kuznetsova, T.G., Sinichkina, A.I., Loskutov, S.I. et al. (2022). Postslaughter state of muscle tissue of pigs depending on the duration of pre-slaughter fasting. Theory and Practice of Meat Processing, 7(3), 156-163. https://doi.org/10.21323/2414-438X-2022-7-3-156-163Semenova, A.A., Pchelkina, V.A., Nasonova, V.V., Loskutov, S.I., Bogolyubova, N.V., Nekrasov, R.V. et al. (2023). Histological characteristics and functional properties of red and white parts of m. Semitendinosus of slaughter pigs. Theory and Practice of Meat Processing, 8(3), 191-202. https://doi.org/10.21323/2414-438X-2023-8-3-191-202Semenova, A.A., Pchelkina, V.A., Nasonova, V.V., Loskutov, S.I., Bogolyubova, N.V., Nekrasov, R.V. et al. (2023). Histological characteristics and functional properties of red and white parts of m. Semitendinosus of slaughter pigs. Theory and Practice of Meat Processing, 8(3), 191-202. https://doi.org/10.21323/2414-438X-2023-8-3-191-202Kim, G.-D., Yang, H.-S., Jeong, J.-Y. (2018). Intramuscular variations of proteome and muscle fiber type distribution in semimembranosus and semitendinosus muscles associated with pork quality. Food Chemistry, 244, 143-152. https://doi.org/10.1016/j.foodchem.2017.10.046Kim, G.-D., Yang, H.-S., Jeong, J.-Y. (2018). Intramuscular variations of proteome and muscle fiber type distribution in semimembranosus and semitendinosus muscles associated with pork quality. Food Chemistry, 244, 143-152. https://doi.org/10.1016/j.foodchem.2017.10.046Lefaucheur, L., Lebret, B. (2020). The rearing system modulates biochemical and histological differences in loin and ham muscles between Basque and Large White pigs. Animal, 14(9), 1976-1986. https://doi.org/10.1017/S175173112000066XLefaucheur, L., Lebret, B. (2020). The rearing system modulates biochemical and histological differences in loin and ham muscles between Basque and Large White pigs. Animal, 14(9), 1976-1986. https://doi.org/10.1017/S175173112000066XFiedler, I., Nurnberg, K., Hardge, T., Nurnberg, G., Ender, K. (2003). Phenotypic variations of muscle fibre and intramuscular fat traits in Longissimus muscle of F2 population DurocxBerlin Miniature Pig and relationships to meat quality. Mea2t Science, 63(1), 131-139. https://doi.org/10.1016/s0309-1740(02)00075-xFiedler, I., Nurnberg, K., Hardge, T., Nurnberg, G., Ender, K. (2003). Phenotypic variations of muscle fibre and intramuscular fat traits in Longissimus muscle of F2 population DurocxBerlin Miniature Pig and relationships to meat quality. Mea2t Science, 63(1), 131-139. https://doi.org/10.1016/s0309-1740(02)00075-xSchubert-Schoppmeyer, A., Fiedler, I., Nurnberg, G., Jonas, L., Ender, K., Maak, S. et al. (2008). Simulation of giant fibre development in biopsy samples from pig longissimus muscle. Meat Science, 80(4), 1297-1303. https://doi.org/10.1016/j.meatsci.2008.06.008Schubert-Schoppmeyer, A., Fiedler, I., Nurnberg, G., Jonas, L., Ender, K., Maak, S. et al. (2008). Simulation of giant fibre development in biopsy samples from pig longissimus muscle. Meat Science, 80(4), 1297-1303. https://doi.org/10.1016/j.meatsci.2008.06.008Hwang, Y.-H., Kim, G.-D., Jeong, J.-Y., Hur, S.-J., Joo, S.-T. (2010). The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers. Meat Science, 86(2), 456-461. https://doi.org/10.1016/j.meatsci.2010.05.034Hwang, Y.-H., Kim, G.-D., Jeong, J.-Y., Hur, S.-J., Joo, S.-T. (2010). The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers. Meat Science, 86(2), 456-461. https://doi.org/10.1016/j.meatsci.2010.05.034Szulc, K, Wojtysiak, D, Migdal, L, Migdal, W. (2022). The muscle fibre characteristics and the meat quality of m. longissimus thoracis from polish native zlotnicka spotted pigs and the crossbreed fatteners from the crossing of Duroc and polish large white boars. Applied Sciences, 12(6), Article 3051. https://doi.org/10.3390/app12063051Szulc, K, Wojtysiak, D, Migdal, L, Migdal, W. (2022). The muscle fibre characteristics and the meat quality of m. longissimus thoracis from polish native zlotnicka spotted pigs and the crossbreed fatteners from the crossing of Duroc and polish large white boars. Applied Sciences, 12(6), Article 3051. https://doi.org/10.3390/app12063051LeMaster, M.N., Ha, M., Dunshea, F.R., Chauhan, S., D'Souza, D., Warner, R.D. (2024). Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles. Meat Science, 209, Article 109395. https://doi.org/10.1016/j.meatsci.2023.109395LeMaster, M.N., Ha, M., Dunshea, F.R., Chauhan, S., D'Souza, D., Warner, R.D. (2024). Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles. Meat Science, 209, Article 109395. https://doi.org/10.1016/j.meatsci.2023.109395Listrat, A., Lebret, B., Louveau, I., Astruc, T., Bonnet, M., Lefaucheur, L. et al. (2016). How muscle structure and composition influence meat and flesh quality. The Scientific World Journal, Article 3182746. https://doi.org/10.1155/2016/3182746Listrat, A., Lebret, B., Louveau, I., Astruc, T., Bonnet, M., Lefaucheur, L. et al. (2016). How muscle structure and composition influence meat and flesh quality. The Scientific World Journal, Article 3182746. https://doi.org/10.1155/2016/3182746Purslow, P.P. (2005). Intramuscular connective tissue and its role in meat quality. Meat Science, 70(3), 435-447. https://doi.org/10.1016/j.meatsci.2004.06.028Purslow, P.P. (2005). Intramuscular connective tissue and its role in meat quality. Meat Science, 70(3), 435-447. https://doi.org/10.1016/j.meatsci.2004.06.028Purslow, P. P. (2020). The structure and role of intramuscular connective tissue in muscle function. Frontiers in Physiology, 11, Article 495. https://doi.org/10.3389/fphys.2020.00495Purslow, P. P. (2020). The structure and role of intramuscular connective tissue in muscle function. Frontiers in Physiology, 11, Article 495. https://doi.org/10.3389/fphys.2020.00495Nishimura, T., Ojima, K., Liu, A., Hattori, A., Takahashi, K. (1996). Structural changes in the intramuscular connective tissue during development of bovine semitendinosus muscle. Tissue and Cell, 28(5), 527-536. https://doi.org/10.1016/S0040-8166(96)80055-3Nishimura, T., Ojima, K., Liu, A., Hattori, A., Takahashi, K. (1996). Structural changes in the intramuscular connective tissue during development of bovine semitendinosus muscle. Tissue and Cell, 28(5), 527-536. https://doi.org/10.1016/S0040-8166(96)80055-3Dubost, A., Micol, D., Meunier, B., Lethias, C., Listrat, A. (2013). Relationships between structural characteristics of bovine intramuscular connective tissue assessed by image analysis and collagen and proteoglycan content. Meat Science, 93(3), 378-386. https://doi.org/10.1016/j.meatsci.2012.09.020Dubost, A., Micol, D., Meunier, B., Lethias, C., Listrat, A. (2013). Relationships between structural characteristics of bovine intramuscular connective tissue assessed by image analysis and collagen and proteoglycan content. Meat Science, 93(3), 378-386. https://doi.org/10.1016/j.meatsci.2012.09.020Dubost, A., Micol, D., Picard, B., Lethias, C., Andueza, D., Bauchart, D. et al. (2013). Structural and biochemical characteristics of bovine intramuscular connective tissue and beef quality. Meat Science, 95(3), 555-561. https://doi.org/10.1016/j.meatsci.2013.05.040Dubost, A., Micol, D., Picard, B., Lethias, C., Andueza, D., Bauchart, D. et al. (2013). Structural and biochemical characteristics of bovine intramuscular connective tissue and beef quality. Meat Science, 95(3), 555-561. https://doi.org/10.1016/j.meatsci.2013.05.040Shkabrou, A.U., Chernukha, I.M., Raznichenka, V.D., Lazovikava, L.U. (2023). Optical-spectroscopic analysis of colorimetric changes in meat during its storage. Theory and Practice of Meat Processing, 8(2), 152-161. https://doi.org/10.21323/2414-438X-2023-8-2-152-161Shkabrou, A.U., Chernukha, I.M., Raznichenka, V.D., Lazovikava, L.U. (2023). Optical-spectroscopic analysis of colorimetric changes in meat during its storage. Theory and Practice of Meat Processing, 8(2), 152-161. https://doi.org/10.21323/2414-438X-2023-8-2-152-161Carballo, J., Cofrades, S., Solas, M.T., Jimenez-Colmenero, F. (2000). High pressure/thermal treatment of meat batters prepared from freeze-thawed pork. Meat Science, 54(4), 357-364. https://doi.org/10.1016/S0309-1740(99)00110-2Carballo, J., Cofrades, S., Solas, M.T., Jimenez-Colmenero, F. (2000). High pressure/thermal treatment of meat batters prepared from freeze-thawed pork. Meat Science, 54(4), 357-364. https://doi.org/10.1016/S0309-1740(99)00110-2Xia, X., Kong, B., Liu, J., Diao, X., Liu, Q. (2012). Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle. LWT — Food Science and Technology, 46(1), 280-286. https://doi.org/10.1016/j.lwt.2011.09.018Xia, X., Kong, B., Liu, J., Diao, X., Liu, Q. (2012). Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle. LWT — Food Science and Technology, 46(1), 280-286. https://doi.org/10.1016/j.lwt.2011.09.018Oliveira, M.R., Gubert, G., Roman, S.S., Kempka, A.P. (2015). Meat quality of chicken breast subjected to different thawing methods. Brazilian Journal of Poultry Science, 17(2), 165-171. https://doi.org/10.1590/1516-635x1702165-172Oliveira, M.R., Gubert, G., Roman, S.S., Kempka, A.P. (2015). Meat quality of chicken breast subjected to different thawing methods. Brazilian Journal of Poultry Science, 17(2), 165-171. https://doi.org/10.1590/1516-635x1702165-172Qi, J., Li, C., Chen, Y., Gao, F., Xu, X., Zhou, G. (2012). Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw. Meat Science, 92(4), 619-626. https://doi.org/10.1016/j.meatsci.2012.06.009Qi, J., Li, C., Chen, Y., Gao, F., Xu, X., Zhou, G. (2012). Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw. Meat Science, 92(4), 619-626. https://doi.org/10.1016/j.meatsci.2012.06.009Cheng, S., Wang, X., Li, R., Yang, H., Wang, H., Wang, H. et al. (2019). Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI. Meat Science, 147, 44-52. https://doi.org/10.1016/j.meatsci.2018.08.020Cheng, S., Wang, X., Li, R., Yang, H., Wang, H., Wang, H. et al. (2019). Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI. Meat Science, 147, 44-52. https://doi.org/10.1016/j.meatsci.2018.08.020Cao, R., Yan, L., Xiao, S., Hou, B., Zhou, X., Wang, W. et.al. (2023). Effects of different low-temperature storage methods on the quality and processing characteristics of fresh beef. Foods, 12(4), Article 782. https://doi.org/10.3390/foods12040782Cao, R., Yan, L., Xiao, S., Hou, B., Zhou, X., Wang, W. et.al. (2023). Effects of different low-temperature storage methods on the quality and processing characteristics of fresh beef. Foods, 12(4), Article 782. https://doi.org/10.3390/foods12040782Gajewska-Szczerbal, H., Krzywdzińska-Bartkowiak, M., Korabik, T. (2007). Analysis of changes of the histological structure of ham muscles as affected by curing and thermal treatment. Polish Journal of Food and Nutrition Sciences, 57(2), 227-232.Gajewska-Szczerbal, H., Krzywdzińska-Bartkowiak, M., Korabik, T. (2007). Analysis of changes of the histological structure of ham muscles as affected by curing and thermal treatment. Polish Journal of Food and Nutrition Sciences, 57(2), 227-232.Larrea, V., Perez-Munuera, I., Hernando, I., Quiles, A., Llorca, E., Lluch, M.A. (2007). Microstructural changes in Teruel dry-cured ham during processing. Meat Science, 76(3), 574-582. https://doi.org/10.1016/j.meatsci.2007.01.013Larrea, V., Perez-Munuera, I., Hernando, I., Quiles, A., Llorca, E., Lluch, M.A. (2007). Microstructural changes in Teruel dry-cured ham during processing. Meat Science, 76(3), 574-582. https://doi.org/10.1016/j.meatsci.2007.01.013Astruc, T., Labas, R., Vendeuvre, J.L., Martin, J.L., Taylor, R.G. (2008). Beef sausage structure affected by sodium chloride and potassium lactate. Meat Science, 80(4), 1092-1099. https://doi.org/10.1016/j.meatsci.2008.05.007Astruc, T., Labas, R., Vendeuvre, J.L., Martin, J.L., Taylor, R.G. (2008). Beef sausage structure affected by sodium chloride and potassium lactate. Meat Science, 80(4), 1092-1099. https://doi.org/10.1016/j.meatsci.2008.05.007Kajak-Siemaszko, K., Aubry, L., Peyrin, F., Bax, M.-L., Gatellier, P., Astruc, T. et al. (2011). Characterization of protein aggregates following a heating and freezing process. Food Research International, 44(10), 3160-3166. https://doi.org/10.1016/j.foodres.2011.07.043Kajak-Siemaszko, K., Aubry, L., Peyrin, F., Bax, M.-L., Gatellier, P., Astruc, T. et al. (2011). Characterization of protein aggregates following a heating and freezing process. Food Research International, 44(10), 3160-3166. https://doi.org/10.1016/j.foodres.2011.07.043Gerelt, B., Ikeuchi, Y., Suzuki, A. (2000). Meat tenderization by proteolytic enzymes after osmotic dehydration. Meat Science, 56(3), 311-318. https://doi.org/10.1016/S0309-1740(00)00060-7Gerelt, B., Ikeuchi, Y., Suzuki, A. (2000). Meat tenderization by proteolytic enzymes after osmotic dehydration. Meat Science, 56(3), 311-318. https://doi.org/10.1016/S0309-1740(00)00060-7Barekat, S., Soltanizadeh, N. (2017). Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment. Innovative Food Science and Emerging Technologies, 39, 223-229. https://doi.org/10.1016/j.ifset.2016.12.009Barekat, S., Soltanizadeh, N. (2017). Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment. Innovative Food Science and Emerging Technologies, 39, 223-229. https://doi.org/10.1016/j.ifset.2016.12.009Latorre, R., Sadeghinezhad J., Hajimohammadi B., Izadi F., Sheibani M. T. (2015). Application of morphological method for detection of unauthorized tissues in processed meat products. Journal of Food Quality and Hazards Control, 2, 71-74.Latorre, R., Sadeghinezhad J., Hajimohammadi B., Izadi F., Sheibani M. T. (2015). Application of morphological method for detection of unauthorized tissues in processed meat products. Journal of Food Quality and Hazards Control, 2, 71-74.Asadi, M.R., Taghavi, M., Kalantari-Hesari, A., Ghorbanzadeh, B. (2020). The role of histological test in reducing the use of unauthorized tissues in meat products between years of 2014 and 2017. Veterinary Researches and Biological Products, 33(3), 31-40. https://doi.org/10.22092/vj.2019.116357.1387 (In Persian)Asadi, M.R., Taghavi, M., Kalantari-Hesari, A., Ghorbanzadeh, B. (2020). The role of histological test in reducing the use of unauthorized tissues in meat products between years of 2014 and 2017. Veterinary Researches and Biological Products, 33(3), 31-40. https://doi.org/10.22092/vj.2019.116357.1387 (In Persian)Avinee, G., Charfi, S., Stocker, N., Gyde, E., Hebert, A., Mabille, M. P., Sevestre, H., Chatelain, D. (2010). Pathological analysis, an original way to study food-stuffs. Annales de Pathologie, 30(5), 344-349. https://doi.org/10.1016/j.annpat.2010.07.016 (In French)Avinee, G., Charfi, S., Stocker, N., Gyde, E., Hebert, A., Mabille, M. P., Sevestre, H., Chatelain, D. (2010). Pathological analysis, an original way to study food-stuffs. Annales de Pathologie, 30(5), 344-349. https://doi.org/10.1016/j.annpat.2010.07.016 (In French)Moghtaderi, A., Raji, A., Khanzadi, S., Nabipour, A. (2019). Application of histological method for detection of unauthorized tissues in meat sausage. Veterinary Research Forum, 10(4), 357-360. https://doi.org/10.30466/vrf.2018.89154.2160Moghtaderi, A., Raji, A., Khanzadi, S., Nabipour, A. (2019). Application of histological method for detection of unauthorized tissues in meat sausage. Veterinary Research Forum, 10(4), 357-360. https://doi.org/10.30466/vrf.2018.89154.2160Cetin, O., Bingol, E. B., Civan, E., Turgay, S. I., Ergun, O. (2016). Identification of animal species and foreign tissues in ready-to-sell fresh processed meat products. Acta Alimentaria, 45(2), 198-205. http://doi.org/10.1556/AAlim.2015.0008Cetin, O., Bingol, E. B., Civan, E., Turgay, S. I., Ergun, O. (2016). Identification of animal species and foreign tissues in ready-to-sell fresh processed meat products. Acta Alimentaria, 45(2), 198-205. http://doi.org/10.1556/AAlim.2015.0008Prayson, B.E., McMahon, J.T., Prayson, R.A. (2008). Fast food hamburgers: What are we really eating? Annals of Diagnostic Pathology, 12(6), 406-409. https://doi.org/10.1016/j.anndiagpath.2008.06.002Prayson, B.E., McMahon, J.T., Prayson, R.A. (2008). Fast food hamburgers: What are we really eating? Annals of Diagnostic Pathology, 12(6), 406-409. https://doi.org/10.1016/j.anndiagpath.2008.06.002Prayson, B.E., McMahon, J.T., Prayson, R.A. (2008). Applying morphologic techniques to evaluate hotdogs: What is in the hotdogs we eat? Annals of diagnostic pathology, 12(2), 98-102. https://doi.org/10.1016/j.anndiagpath.2007.04.012Prayson, B.E., McMahon, J.T., Prayson, R.A. (2008). Applying morphologic techniques to evaluate hotdogs: What is in the hotdogs we eat? Annals of diagnostic pathology, 12(2), 98-102. https://doi.org/10.1016/j.anndiagpath.2007.04.012Malakauskiene, S., Alioniene, I., Dziugiene, D., Babrauskiene, V., Riedel, C., Alter, T. et al. (2016). Histological analysis for quality evaluation of cured meat sausages. Veterinarija ir Zootechnika, 74(96), 23-26.Malakauskiene, S., Alioniene, I., Dziugiene, D., Babrauskiene, V., Riedel, C., Alter, T. et al. (2016). Histological analysis for quality evaluation of cured meat sausages. Veterinarija ir Zootechnika, 74(96), 23-26.Hafeez HH, A., RS, Z., Mageed DS, A. E. (2016). Applying light, histochemical and scanning histological methods for the detection of unauthorized animal and herbal content in street meat sandwich: What is in the sandwich we eat? Journal of Food Processing and Technology, 7(12), Article 643. https://doi.org/10.4172/2157-7110.1000643Hafeez HH, A., RS, Z., Mageed DS, A. E. (2016). Applying light, histochemical and scanning histological methods for the detection of unauthorized animal and herbal content in street meat sandwich: What is in the sandwich we eat? Journal of Food Processing and Technology, 7(12), Article 643. https://doi.org/10.4172/2157-7110.1000643Abd-Elhafeez, H.H., El-Sayed, A.M., Ahmed, A.M., Soliman, S.A., Zaki, R.S., Abd El-Mageed, D.S. (2022). Detection of food fraud of meat products from the different brands by application of histological methods. Microscopy Research and Technique, 85(4), 1538-1556. https://doi.org/10.1002/jemt.24016Abd-Elhafeez, H.H., El-Sayed, A.M., Ahmed, A.M., Soliman, S.A., Zaki, R.S., Abd El-Mageed, D.S. (2022). Detection of food fraud of meat products from the different brands by application of histological methods. Microscopy Research and Technique, 85(4), 1538-1556. https://doi.org/10.1002/jemt.24016Gajdov, V., Radovanovic, A., Luzajic-Bozinovski, T., Markovic, D., Stajkovic, S., Milosevic, I. (2021). Histological and histochemical analysis of dry fermented sausage of kulen composition. Meat Technology, 62(2), 104-112. https://doi.org/10.18485/meattech.2021.62.2.3Gajdov, V., Radovanovic, A., Luzajic-Bozinovski, T., Markovic, D., Stajkovic, S., Milosevic, I. (2021). Histological and histochemical analysis of dry fermented sausage of kulen composition. Meat Technology, 62(2), 104-112. https://doi.org/10.18485/meattech.2021.62.2.3Gürbüz, S., Ekebaş, G., Çakır Bayram, L., Kaplan, Y.Z. (2020). Quality Determination of Traditional Fermented Sausages by Histological and Immunohistochemical Analyses. Akademik Gida, 18(3), 288-295. https://doi.org/10.24323/akademik-gida.818134Gürbüz, S., Ekebaş, G., Çakır Bayram, L., Kaplan, Y.Z. (2020). Quality Determination of Traditional Fermented Sausages by Histological and Immunohistochemical Analyses. Akademik Gida, 18(3), 288-295. https://doi.org/10.24323/akademik-gida.818134Moghtaderi A., Raji A., Khanzadi S., Nabipour A. (2019). Application of histological method for detection of unauthorized tissues in meat sausage. Veterinary Research Forum, 10(4), 357-360. https://doi.org/10.30466/vrf.2018.89154.2160Moghtaderi A., Raji A., Khanzadi S., Nabipour A. (2019). Application of histological method for detection of unauthorized tissues in meat sausage. Veterinary Research Forum, 10(4), 357-360. https://doi.org/10.30466/vrf.2018.89154.2160Rokni, N., Rezaian, M., Dayani Dardashti, A. (1997). Histological histometrical study of different heated sausages. Journal of Veterinary Medicine, Tehran University, 52(1), 95-103.Rokni, N., Rezaian, M., Dayani Dardashti, A. (1997). Histological histometrical study of different heated sausages. Journal of Veterinary Medicine, Tehran University, 52(1), 95-103.Reza, S., Shalizar-Jalali, A., Karimi, A., Shirvani, Z. (2018). Qualitative and quan-titative analysis of unauthorized tissues in heated meat products (sausage) with histological method. Iranian Journal of Food Science and Technology, 15(78), 255-262. (In Persian)Reza, S., Shalizar-Jalali, A., Karimi, A., Shirvani, Z. (2018). Qualitative and quan-titative analysis of unauthorized tissues in heated meat products (sausage) with histological method. Iranian Journal of Food Science and Technology, 15(78), 255-262. (In Persian)Darban Maghami, N., Nabipour, A., Mohsenzadeh, M., Torabi, M. (2022). Histological and stereological approaches for detection of tissues and fraud in some meat products. Veterinary Research Forum: An International Quarterly Journal, 13(1), 47-53. https://doi.org/10.30466/vrf.2020.115238.2742Darban Maghami, N., Nabipour, A., Mohsenzadeh, M., Torabi, M. (2022). Histological and stereological approaches for detection of tissues and fraud in some meat products. Veterinary Research Forum: An International Quarterly Journal, 13(1), 47-53. https://doi.org/10.30466/vrf.2020.115238.2742Gundersen, H. J. G., Bendtsen, T. F., Korbo, L., Marcussen, N., M0ller, A., Nielsen, K. et al. (1988). Some new, simple and efficient stereological methods and their use in pathological research and diagnosis. APMIS, 96(1-6), 379-394. https://doi.org/10.1111/j.1699-0463.1988.tb05320.xGundersen, H. J. G., Bendtsen, T. F., Korbo, L., Marcussen, N., M0ller, A., Nielsen, K. et al. (1988). Some new, simple and efficient stereological methods and their use in pathological research and diagnosis. APMIS, 96(1-6), 379-394. https://doi.org/10.1111/j.1699-0463.1988.tb05320.xKoscielak, A., Koziara, Z., Maria, A.P., Piatek, R., Bartoszek, A. (2023). Microscopic imaging to visualize the distribution of dietary nucleic acids in food products of various origins. Foods, 12(21), Article 3942. https://doi.org/10.3390/foods12213942Koscielak, A., Koziara, Z., Maria, A.P., Piatek, R., Bartoszek, A. (2023). Microscopic imaging to visualize the distribution of dietary nucleic acids in food products of various origins. Foods, 12(21), Article 3942. https://doi.org/10.3390/foods12213942Sohrabi, H., Cannizzo, F.T., Pregel, P., Scaglione, F.E., Beltramo, C., Acutis, P. et al. (2020). Tissue and species identification in minced meat and meat products from Italian commercial markets by DNA microarray and histological approach. Veterinaria Italiana, 56, 77-85. https://doi.org/10.12834/VetIt.1669.8871.3Sohrabi, H., Cannizzo, F.T., Pregel, P., Scaglione, F.E., Beltramo, C., Acutis, P. et al. (2020). Tissue and species identification in minced meat and meat products from Italian commercial markets by DNA microarray and histological approach. Veterinaria Italiana, 56, 77-85. https://doi.org/10.12834/VetIt.1669.8871.3Malak, N., Ahmed, Y., Zaki, H. (2020). Using histological and chemical methods for detection of unauthorized tissues addition in emulsion type meat product. International Journal of Veterinary Science, 9(3). 438-442. http://doi.org/10.37422/IJVS/033Malak, N., Ahmed, Y., Zaki, H. (2020). Using histological and chemical methods for detection of unauthorized tissues addition in emulsion type meat product. International Journal of Veterinary Science, 9(3). 438-442. http://doi.org/10.37422/IJVS/033Botka-Petrak, K., Hraste, A., Lucic, H., Zeljko, G., Gomercic, M.D., Jaksic S. et al. (2011). Histological and chemical characteristics of mechanically deboned meat of broiler chickens. Veterinarski Arhiv, 81(2), 273-283.Botka-Petrak, K., Hraste, A., Lucic, H., Zeljko, G., Gomercic, M.D., Jaksic S. et al. (2011). Histological and chemical characteristics of mechanically deboned meat of broiler chickens. Veterinarski Arhiv, 81(2), 273-283.Tremlova, B., Starha, P. (2003). Histometric evaluation of meat products — determination of area and comparison of results obtained by histology and chemistry. Czech Journal of Food Sciences, 21(3), 101-106. https://doi.org/10.17221/3484-CJFSTremlova, B., Starha, P. (2003). Histometric evaluation of meat products — determination of area and comparison of results obtained by histology and chemistry. Czech Journal of Food Sciences, 21(3), 101-106. https://doi.org/10.17221/3484-CJFSLakehal, S., Bennoune, O., Ammar, A. (2019). Application of histological and physico-chemical analyses for evaluation of meat product — Cachir. Meat Technology, 60(1), 24-29. https://doi.org/10.18485/meattech.2019.60.1.4Lakehal, S., Bennoune, O., Ammar, A. (2019). Application of histological and physico-chemical analyses for evaluation of meat product — Cachir. Meat Technology, 60(1), 24-29. https://doi.org/10.18485/meattech.2019.60.1.4Koolmees, P.A., Bijker, P.G.H. (1985). Histometric and chemical methods for determining collagen in meats. Veterinary Quarterly, 7(2), 84-90. https://doi.org/10.1080/01652176.1985.9693962Koolmees, P.A., Bijker, P.G.H. (1985). Histometric and chemical methods for de-termining collagen in meats. Veterinary Quarterly, 7(2), 84-90. https://doi.org/10.1080/01652176.1985.9693962Colgrave, M.L., Allingham, P.G., Jones, A. (2008). Hydroxyproline quantification for the estimation of collagen in tissue using multiple reaction monitoring mass spectrometry. Journal of Chromatography A, 1212(1-2), 150-153. https://doi.org/10.1016/j.chroma.2008.10.011Colgrave, M.L., Allingham, P.G., Jones, A. (2008). Hydroxyproline quantification for the estimation of collagen in tissue using multiple reaction monitoring mass spectrometry. Journal of Chromatography A, 1212(1-2), 150-153. https://doi.org/10.1016/j.chroma.2008.10.011Sadeghinezhad, J., Hajimohammadi, B., Izadi, F., Yarmahmoudi, F., Latorre, R. (2015). Evaluation of the morphologic method for the detection of animal and herbal content in minced meat. Czech Journal of Food Sciences, 33(6), 564-569. https://doi.org/10.17221/167/2015-CJFSSadeghinezhad, J., Hajimohammadi, B., Izadi, F., Yarmahmoudi, F., Latorre, R. (2015). Evaluation of the morphologic method for the detection of animal and herbal content in minced meat. Czech Journal of Food Sciences, 33(6), 564-569. https://doi.org/10.17221/167/2015-CJFSSadeghinezhad, J., Morovvati, H., Yekta, Z.K., Fattahi, K., Hajimohammadi, B., Basti, A. A. et al. (2019). Evaluation of the histological method in quantitative detection of unauthorized tissues (chicken skin and bone) in reconstructed Kabab loghme and kielbasa. The Journal of Tolooebehdasht, 18(2), 57-69. https://doi.org/10.18502/tbj.v18i2.1264 (In Persian)Sadeghinezhad, J., Morovvati, H., Yekta, Z.K., Fattahi, K., Hajimohammadi, B., Basti, A. A. et al. (2019). Evaluation of the histological method in quantitative detection of unauthorized tissues (chicken skin and bone) in reconstructed Kabab loghme and kielbasa. The Journal of Tolooebehdasht, 18(2), 57-69. https://doi.org/10.18502/tbj.v18i2.1264 (In Persian)Hajimohammadi, B., Fattahi, K., Yekta, Z., Sadeghinezhad, J., Morovvati, H., Akhondzadeh Basti, A.A. (2019). Experimental study of the histological method for quantitative detection of meat in kabab and cooked sausage model. Journal of Veterinary Research, 75(3), 366-370. https://doi.org/10.22059/jvr.2020.239180.2681 (In Persian)Hajimohammadi, B., Fattahi, K., Yekta, Z., Sadeghinezhad, J., Morovvati, H., Akhondzadeh Basti, A.A. (2019). Experimental study of the histological method for quantitative detection of meat in kabab and cooked sausage model. Journal of Veterinary Research, 75(3), 366-370. https://doi.org/10.22059/jvr.2020.239180.2681 (In Persian)Пчелкина, В.А. (2016). Возможности применения системы анализа изображения при исследовании мясного сырья и продуктов. Техника и технология пищевых производств, 43(4), 70-75.Pchelkina, V.A. (2016). Application of image analysis systems in the study on raw materials and meat products. Food Processing: Techniques and Technology, 43(4), 70-75. (In Russian)Ghisleni, G., Stella, S., Radaelli, E., Mattiello, S., Scanziani, E. (2010). Qualitative evaluation of tortellini meat filling by histology and image analysis. International Journal of Food Science and Technology, 45, 265-270. https://doi.org/10.1111/j.1365-2621.2009.02130.xGhisleni, G., Stella, S., Radaelli, E., Mattiello, S., Scanziani, E. (2010). Qualitative evaluation of tortellini meat filling by histology and image analysis. International Journal of Food Science and Technology, 45, 265-270. https://doi.org/10.1111/j.1365-2621.2009.02130.xBoutten, B. (1999). Quantification of soy proteins by association of immuno-histochemistry and video image analysis. Food and Agricultural Immunology, 11(1), 51-59. https://doi.org/10.1080/09540109999915Boutten, B. (1999). Quantification of soy proteins by association of immuno-histochemistry and video image analysis. Food and Agricultural Immunology, 11(1), 51-59. https://doi.org/10.1080/09540109999915Randulová, Z., Tremlová, B., Řezáčová-Lukášková, Z., Pospiech, M., Straka, I. (2011). Determination of soya protein in model meat products using image analysis. Czech Journal of Food Sciences, 29(4), 318-321. https://doi.org/10.17221/57/2009-CJFSRandulová, Z., Tremlová, B., Řezáčová-Lukášková, Z., Pospiech, M., Straka, I. (2011). Determination of soya protein in model meat products using image analysis. Czech Journal of Food Sciences, 29(4), 318-321. https://doi.org/10.17221/57/2009-CJFSLisitsyn, A.B., Chernukha, I.M., Xiao, X., Nikitina, M.A., Pchelkina, V.A. (2023). Application of machine learning technology to management methods. Meat Technology, 64(1), 61-70. https://doi.org/10.18485/meattech.2023.64.1.6Lisitsyn, A.B., Chernukha, I.M., Xiao, X., Nikitina, M.A., Pchelkina, V.A. (2023). Application of machine learning technology to management methods. Meat Technology, 64(1), 61-70. https://doi.org/10.18485/meattech.2023.64.1.6

The authors declare that there are no conflicts of interest present.