Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis

Detalhes bibliográficos
Autor(a) principal: KAIMBAYEVA,Leila
Data de Publicação: 2021
Outros Autores: KENENBAY,Shynar, DIKHANBAEVA,Fatima, TNYMBAEVA,Bagimkul, KAZIHANOVA,Saule
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200371
Resumo: Abstract The purpose of the study is to conduct targeted histological examination on the processing of camel meat to create technologies for new meat products. The objects of the examination were samples of the quadriceps femoris from three male Bactrian camels at the age of 5 years, obtained during slaughter at a meat processing enterprise in the Almaty region of the Republic of Kazakhstan. Selected muscle tissue samples were fixed in 10% solution of neutral formalin. Conducted microstructural studies allowed to establish the patterns of morphological changes in the muscle tissue of camel after slaughter. It was established: the absence of transverse striation, slit-like violations of the integrity of muscle fibres, as well as nuclear lysis. It was concluded that in order to develop the technology of quality meat products from camel meat, scientifically-based methods and modes of processing, the use of intensive methods of mechanical processing and effective methods of salting are necessary.
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spelling Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysiscamel meathistological changesagingnutritionAbstract The purpose of the study is to conduct targeted histological examination on the processing of camel meat to create technologies for new meat products. The objects of the examination were samples of the quadriceps femoris from three male Bactrian camels at the age of 5 years, obtained during slaughter at a meat processing enterprise in the Almaty region of the Republic of Kazakhstan. Selected muscle tissue samples were fixed in 10% solution of neutral formalin. Conducted microstructural studies allowed to establish the patterns of morphological changes in the muscle tissue of camel after slaughter. It was established: the absence of transverse striation, slit-like violations of the integrity of muscle fibres, as well as nuclear lysis. It was concluded that in order to develop the technology of quality meat products from camel meat, scientifically-based methods and modes of processing, the use of intensive methods of mechanical processing and effective methods of salting are necessary.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200371Food Science and Technology v.41 n.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.02520info:eu-repo/semantics/openAccessKAIMBAYEVA,LeilaKENENBAY,ShynarDIKHANBAEVA,FatimaTNYMBAEVA,BagimkulKAZIHANOVA,Sauleeng2021-04-05T00:00:00Zoai:scielo:S0101-20612021000200371Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-04-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
title Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
spellingShingle Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
KAIMBAYEVA,Leila
camel meat
histological changes
aging
nutrition
title_short Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
title_full Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
title_fullStr Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
title_full_unstemmed Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
title_sort Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
author KAIMBAYEVA,Leila
author_facet KAIMBAYEVA,Leila
KENENBAY,Shynar
DIKHANBAEVA,Fatima
TNYMBAEVA,Bagimkul
KAZIHANOVA,Saule
author_role author
author2 KENENBAY,Shynar
DIKHANBAEVA,Fatima
TNYMBAEVA,Bagimkul
KAZIHANOVA,Saule
author2_role author
author
author
author
dc.contributor.author.fl_str_mv KAIMBAYEVA,Leila
KENENBAY,Shynar
DIKHANBAEVA,Fatima
TNYMBAEVA,Bagimkul
KAZIHANOVA,Saule
dc.subject.por.fl_str_mv camel meat
histological changes
aging
nutrition
topic camel meat
histological changes
aging
nutrition
description Abstract The purpose of the study is to conduct targeted histological examination on the processing of camel meat to create technologies for new meat products. The objects of the examination were samples of the quadriceps femoris from three male Bactrian camels at the age of 5 years, obtained during slaughter at a meat processing enterprise in the Almaty region of the Republic of Kazakhstan. Selected muscle tissue samples were fixed in 10% solution of neutral formalin. Conducted microstructural studies allowed to establish the patterns of morphological changes in the muscle tissue of camel after slaughter. It was established: the absence of transverse striation, slit-like violations of the integrity of muscle fibres, as well as nuclear lysis. It was concluded that in order to develop the technology of quality meat products from camel meat, scientifically-based methods and modes of processing, the use of intensive methods of mechanical processing and effective methods of salting are necessary.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200371
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200371
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.02520
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 n.2 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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