@article{
author = "Gajdov, Vladimir and Radovanović, Anita and Lužajić Božinovski, Tijana and Marković, Danica and Stajković, Silvana and Milošević, Ivan",
year = "2021",
abstract = "The application of histological methods in meat composition analysis and identification of prohibited tissues and organs added to meat and meat products is still in the research phase, although there have been some promising results. The aim of this work was to assess the possibility of using histological and histochemical methods for analysis of kulen composition. In this research, six samples of kulen were examined, one of which was produced in domestic conditions, while the rest were commercial products sampled from local markets. The samples were carried through classical histological preparation. The obtained slides were stained with haematoxylin/eosin, Masson-Goldner, toluidine blue and periodic acid-Schiff/alcian blue. The content of muscle, fat and connective tissue was evaluated using histomorphometric analysis. Histological analysis of kulen composition determined the presence of the following structures: muscle, adipose and connective tissues, blood vessels, glandular epithelium, peripheral nerve, cartilage and plant tissue. The histomorphometric analysis showed that the kulen products contained on average 56±2.52% muscle tissue, 7.27±1.38% connective tissue and 19.82±3.24% adipose tissue. The results show that by applying histological methods it is possible to identify different permitted and prohibited animal tissues in kulen, and hence, it is possible to analyse the composition of kulen. It is also possible to confirm the presence of various plant tissues, but for their precise identification, additional histological methods are needed., Primena histoloških metoda u analizi sastava mesa i utvrđivanju prisustva nedozvoljenih tkiva u mesu i proizvodima od mesa je još uvek u fazi istraživanja, iako su postojeći rezultati u ovoj oblasti obeć avajuć i. Cilj našeg istraživanja bio je ispitivanje moguć nosti korišć enja histoloških i histohemijskih metoda u analizi sastava fermentisane kobasice u tipu kulena. U ovom istraživanju ispitano je šest uzoraka kulena, od kojih je jedan proizveden u domać im uslovima, dok su ostali komercijalni proizvodi poticali iz lokalnih marketa. Uzorci su sprovedeni klasičnom histološkom procedurom. Dobijeni isečci bojeni su metodama: hematoksilin/ eosin,Masson-Goldner, toluidin plavo i perjodna kiselina/Schiff/alcijan plavo. Sadržaj mišić nog, masnog i vezivnog tkiva procenjen je primenom histomorfometrijskih analiza. Histološkom analizom sastava kulena utvrđeno je prisustvo sledeć ih struktura: mišić no, masno i vezivno tkivo, krvni sudovi, epitel žlezdanog tipa, periferni nerv, hrskavica i biljno tkivo. Histomorfometrijska analiza je pokazala da proizvodi sadrže u proseku 56±2,52% mišić nog tkiva, 7,27±1,38% vezivnog tkiva i 19,82±3,24% masnog tkiva. Rezultati pokazuju da je primenom histoloških metoda moguć e identifikovati različita dozvoljena i nedozvoljena životinjska tkiva u kulenu, pa je samim tim moguće analizirati sastav kulena. Takođe je moguć e potvrditi prisustvo različitih biljnih tkiva, ali je za njihovu preciznu identifikaciju neophodno primeniti dodatne metode.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Histological and histochemical analysis of dry fermented sausage of kulen composition, Histološka i histohemijska analiza sastava fermentisane kobasice u tipu kulena",
volume = "62",
number = "2",
pages = "104-112",
doi = "10.18485/MEATTECH.2021.62.2.3"
}
