The food histology product group offers various test and staining solutions for the examination of meat, meat products and sausages. These solutions are required by law and produced according to § 35 LMBG to ensure the quality of food products. Regular inspection of meat products can improve production and processing methods. Particularly in the processing of skeletal muscle, special histological staining techniques can be used to make changes visible. This enables assessment and optimization of processing procedures in food histology and special laboratory applications.
