Evaluation of the freshness of mammalian meat by microstructural changes in muscle tissue

Methods for determining the freshness of mammalian meat are considered in the article, their comparative assessment is carried out. The results of histological studies of meat, including those thawed or injected with complex food additives, are presented. The characteristic features and main differences in the microstructure of muscle fibers after repeated defrosting and after treatment with water-retaining additives have been determined.