HISTOLOGICAL ANALYSIS AS A METHOD FOR QUALITY CONTROL OF MEAT RAW MATERIAL AND FINISHED PRODUCTS
Microstructural methods of investigation do not require complex equipment and allow to obtain quite quickly a convincing answer about a qualitative composition of meat products and raw material used in production. The aim of the study was to establish the actual composition of meat products and its correspondence with the requirements of GOST. The paper presents the histological analysis results for composition of cooked sausages “Doktorskaya”, “Molochnaya” and “ Russkaya” produced by domestic manufacturers from different regions.