The article presents a morphological analysis of different thermal conditions of pork at the cellular level. The purpose of the study is to develop and improve classical histological techniques and methods for as-sessing the quality of raw meat to determine falsification. And to creat scientifically based methodology of scientific and practi-cal value. The objects of research were raw meat materials - pork with different thermal conditions: chilled, frozen, thawed. As a control, we used histological preparations of fresh pork meat, made by the classical meth-od according to GOST 19496-2013. The studies were carried out in accordance with the classical microstructural analysis and with standardized methods, in the author's modification. The author’s modification of the method allowed to reduce the time for preparing sections for research and to exclude expen-sive equipment for the preparation of histo-logical sections. Microscopy of sections was carried out using a MicroOptix MX 300 (T) light microscope (West Medica, Austria). Photography of the preparations was carried out using a CAM® V1200 (C) HD video camera (West Medica, Austria). The microstructure of meat undergoes changes in
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