Fri, 02/23/2018 - 15:07
Histological analysis involves the identification of cells, cell structures, tissue structures and substances as well as the determination of their characteristics.
Histological examinations have become an important prerequisite for evaluating animal-based food. We conduct the examinations using microscopic tissue sections and special staining techniques.
The sampling and the preparation of histological specimens have high importance in defining the composition of food.
Histological analysis is particularly well-suited for determining ingredients and estimating their quantities in finely ground products (e.g. meatballs), as well as the degree of tissue destruction in chunky meat products (e.g. cooked ham). Food histology provides qualitative as well as quantitative answers to numerous current questions.
We offer the following test procedures:
- Determination of the different tissue types and their structures, in particular of the muscle cells
- Identification of gland and mucosal tissue using hematoxylin-eosin staining as well as Calleja staining
- Proof of bone particles using picric acid-alizarin or von Kossa staining
- Identification of sausage casing components and processed sausage meat using Charvat casing staining
- Determination of the destructuration index (MDI = meat destructuration index) of meat using image analysis algorithms
- This innovative method serves the precise and reproducible determination/delimitation of mechanically separated meat according to the definition in Regulation (EC) No. 853/2004 (Annex I)
- Qualitative determination of fiber content according to Behrens
- Proof of plant fibers in meat products using polarization microscopy
- Determination of portion of finely ground sausage meat in cooked cured products using software-assisted surface analysis
- Proof of sarcosporidian in beef and pork after HE staining
- Proof of thickening agents using PAS staining with and without amylase treatment as well as alcian blue staining
Dr. Christine Schwarzkopf
Manager of the Histological department