We offer all legally prescribed test and staining solutions for food histology, produced according to § 35 LMBG, for the examination of food.
The quality control of meat and meat products is not only relevant under food law, but also production and processing methods can be improved by regular control of meat products. In particular, structures of the skeletal muscles are affected during processing. Special histological staining techniques make these changes visible and make it possible to assess and optimise processing processes.
Special chemicals for degreasing, fixing, hardening and sample preparation, e.g:
Ready-to-use staining solutions prepared according to section 4.10 of the official collection of test methods according to § 35 LMBG, e.g:
Ready-to-use staining kits for food histological staining in accordance with Section 4.10 of the Official Collection of Diagnostic Procedures according to § 35 LMBG
Analysis of the tissue-substantiell composition: Morphometry with most modern computer technology