DEVELOPMENT OF HISTOLOGIC AND IMMUNOHISTOCHEMICAL METHODS OF RESEARCH OF MEAT RAW MATERIALS AND MEAT PRODUCTS
Abstract
The article describes the results of development of histologic and immunohistochemical methods of research of meat raw materials and finished products. The aim of work is the development of methodology and the improvement of classical microstructural methods of identification of composition’s components to establish the adulteration of meat products. During the developed immunohistochemical color staining, the identification of soy protein was based on its visualization by means of a chromogen (diaminobenzidine) which gives it a brown color. Only the identified component is exposed to color staining, while other ingredients remain of the same color. This method gives the possibility of using a computer image analysis system for quantitative assessment of the composition of the determined soy proteins in the automatic mode.
About the Author
V. Pchelkina
The Gorbatov All-Russian Meat Research Institute
Russian Federation
Russian Federation
Moscow
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Review
For citations:
Pchelkina V. DEVELOPMENT OF HISTOLOGIC AND IMMUNOHISTOCHEMICAL METHODS OF RESEARCH OF MEAT RAW MATERIALS AND MEAT PRODUCTS. Topical Issues of Processing of Meat and Milk Raw Materials. 2016;(11):160-164. (In Russ.)
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