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Open AccessArticle

Assessment of the Effect of Secondary Fixation on the Structure of Meat Products Prepared for Scanning Electron Microscopy

1
Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic
2
Department of Technology and Organization of Public Catering, South Ural State University, 454080 Chelyabinsk, Russia
*
Author to whom correspondence should be addressed.
Foods 2020, 9(4), 487; https://doi.org/10.3390/foods9040487
Received: 18 March 2020 / Revised: 8 April 2020 / Accepted: 10 April 2020 / Published: 13 April 2020
(This article belongs to the Special Issue Instrument Analysis Applied in Food Science)
The aim of the research was to verify the necessity of secondary fixation with osmium tetroxide in various types of meat products and evaluation of structural changes of products using different fixation procedures. The material for the study consisted of 11 types of meat products that were analyzed using a scanning electron microscope (SEM) with two different methods of chemical fixation. The first method included the usual processing of biological samples: glutaraldehyde primary fixation, the use of a buffer, secondary fixation by osmium tetroxide (OsO4), buffer, and dehydration using ethanol of increasing concentrations. The second method comprised the glutaraldehyde primary fixation and dehydration using the ethanol of increasing concentrations only. The results unambiguously suggest that the main difference between these methods is in fixation and visibility of fat. Our analysis principally suggests that fixation of the product with OsO4 allows the tracking of all components (fat droplets, muscle fibers, connective tissue) in meat products. At the same time, our results also support the possibility that the secondary fixation can be skipped during the analysis, where the main objection is an observation of lipid-free structures of the meat products (e.g., connection between muscle and starches or spices) or meat products with an insignificant amount of fat. View Full-Text
Keywords: osmium tetroxide; scanning electron microscopy; lipid droplets; artifacts; meat osmium tetroxide; scanning electron microscopy; lipid droplets; artifacts; meat
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MDPI and ACS Style

Běhalová, H.; Tremlová, B.; Kalčáková, L.; Pospiech, M.; Dordevic, D. Assessment of the Effect of Secondary Fixation on the Structure of Meat Products Prepared for Scanning Electron Microscopy. Foods 2020, 9, 487.

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