Histological analysis

Through the microscopic identification of tissue structures, cell structures, cells, substances and their condition and properties, this analytics offers a variety of possibilities to determine the tissue composition of a food.

Tissue sections are prepared by special staining techniques for the following questions:

• Identification of tissue composition (muscle, connective tissue, fat, glandular/lymphatic tissue, skin, mucosa, nervous tissue, etc.).
• Detection of bone particles
• Detection of reprocessed sausage meat (rework) and components of sausage casings
• Detection of starch, thickener and textured vegetable protein
• Determination of the fine sausage meat content in cooked cured meats