Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
Kaimbayeva L. Kenenbay S. Dikhanbaeva F. Tnymbaeva B. Kazihanova S.
2021Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
Food Science and Technology (Brazil)
2021#41Issue 2371 - 375 pp.
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.
Aging , Camel meat , Histological changes , Nutrition
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Department of Technology and Safety of Food Products, Kazakh National Agrarian University, Almaty, Kazakhstan
Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan
Department of Food Safety and Quality, Almaty Technological University, Almaty, Kazakhstan
Department of Hunting and Fisheries, S. Seifullin Kazakh Agro Technical University, Nur-Sultan, Kazakhstan
Department of Technology and Safety of Food Products
Department of Food Technology
Department of Food Safety and Quality
Department of Hunting and Fisheries
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