Shchebentovska O. Morphological and biophysical criteria for evaluation of muscle tissue of pigs and poultry

The dissertation summarizes the results of ultrastructural and biophysical changes of the musculus pectoralis superficialis and musculus biceps femoris of Ross-308 chicken broilers during autolysis. Different intensity of the development of autolytic processes under identical terms of muscle tissue research, was revealed. The correlation of ultrastructural changes and the resistance dispersion curve of cell membranes, as well as the polarisation electric capacity of the musculus pectoralis superficialis in broiler chickens during autolysis, was established. Appropriate changes of optically-geometrical properties in musculus biceps femoris of broiler chickens were revealed, accompanied by a change in spatial-temporal dynamics, extinction of the bioactivity coefficient, which correlated with the intensity of destructive processes in muscle tissue during autolysis. Changes were detected morphologically in musculus longissimus dorsi of Landrace pigs with different qualitative characteristics (NOR, PSE, DFD); they varied by changes in pH, muscle fibre diameter, sarcolmes permeability, sarcomere length, and the nature of autolysis. Histologic and ultrastructural studies of the surface of musculus longissimus dorsi in pigs under conditions of slow freezing revealed sarcolemic ruptures in locations where ice crystals formed – between the bundles of muscle fibres. Under rapid freezing conditions the sizes of ice crystals were much smaller and thus less sarcolemic ruptures occurred. Ultrarapid freezing caused multiple intramuscular crystallisation and icy formations around individual muscle fibres. Low-value additives, connective, cartilage and bone tissue, traces of vegetable proteins, hydrocolloids, and spices were identified in finely grained minced meat of prefabricated meats and ready-to-eat sausage goods using the microstructural method. A method of competitive immunoassay analysis for quantitative and qualitative detection of soy protein in prefabricated meats and ready-to-eat sausage goods, was developed.