Histopathological assessment of meat product quality

The aim of the present book is to provide an overview of the histological techniques used for quality control of meat and meat products, and to give, wherever necessary, practical details to enable every scientist and consumer to have practical and justified indications about the histopathology of meat products. The present study has demonstrated the ability of histopathology to be a simple and cost-effective tool for fraud control, hygiene improvement and quality control of meat products, as well as helping consumers to make their choices.