Development of food imaging methods - Part B. Use of image analysis in research on the composition of muscle fibers in lambs / Development of analytical methods - The use of image analysis for analyzing lamb muscle
Research has shown that there is a great difference in the quality of food according to its origin and different treatment, and therefore it is important to be able to monitor the quality of processed raw materials and food in the easiest and most reliable way. Imaging is an interesting option that can provide information that is accessible and shows well the structure of tissues and the effect of different factors on the composition and properties of products. The report is a summary of methods for the analysis of different types of muscle cells in lambs. In summary, it can be said that the dyeing was successful and that it was possible to clearly separate the different types of muscle fibers in the spinal and thigh muscles of lambs. However, the method that has been used to differentiate type II muscle fibers into subtypes IIA and IIB is excluded, but it was found that the response with that method was not decisive and it is therefore appropriate to point out the use of other and more precise methods.
Research reveal variable quality of food products, depending on the origin, processing and other treatment of the product. Hence, it is considered of importance to be able to easily monitor the quality of the raw material. Image analysis is considered an interesting choice of analytical method which allows detection of tissue structures and analysis of the effects of various factors on tissue structure and various quality parameters. The report compiles methods used for identifying different types of cells in the muscle of lambs. The main results show that it is possible to distinguish different types of muscular fibers in lambs. Classification of the Type II fibers, based on their oxidative activity using the NADH ‐ TR method, however, proved inaccurate. More accurate methods such as the SDH method are therefore recommended.