METHOD OF HISTOLOGICAL ASSESSING MEAT MATURING DEGREE Russian patent published in 2016 - IPC G01N33/12 

FIELD: biotechnology.

SUBSTANCE: invention relates to applied biotechnology. Method of histological assessing meat maturing degree comprises a fixating samples in formalin, obtaining microscopic preparations and assessing said preparations in accordance with a myofibrillar structure. Sample is prepared by alkaline dissociation of muscles pieces of 0.3*0.3*0.3 cm in 40-50 % KOH solution for 18-24 hours after their fixating in 10% aqueous formalin solution for 12-24 hours, they are transferred into distilled water and kept in a refrigerator for 40-50 hours. Muscle fibres are separated by shaking, smears are prepared and stained with assessing a myofibrillar structure. At first step of meat maturing integrity damages of certain muscular fibres are detected in the smears with preservation of cores and stippling. At first step of meat maturing integrity damages of many muscular fibres are detected in the smears with preservation of cores and stippling. For the third step is characterized by disintegration of separate fragments on myofibrillars, cores and stippling are not detected.

EFFECT: invention provides higher accuracy and simplicity of sample preparation.

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