Applied Histological and Chemical Analysis for Detection of Adulteration of Minced Meat and Sausage

Abstract

Meat and meat products were undergone to adulteration due to its high price and cause many diseases and economic losses for consumers. Fifty samples of minced meat and sausage (25 each) were collected randomly from supermarkets in Assiut city. The samples were subjected to histological and chemical analysis for detection of adulteration. Histologically, adulteration was detected in minced meat and sausage by addition of smooth muscle fibers of hollow organs, heart muscles, spongy bone, thyroid glands, adipose tissue, lung, blood vessels, intestine, proventriculus, ruminant stomach, tendons, cartilage, fascia, nerve trunk, brain, plant tissues include poppy seeds, color additives, cysts and parts of parasites. By ATPase histochemistry, fetal tissue in minced meat and sausage were suspected to add with abundant dark (slow-contracted) muscle fiber than light (fastcontracting) ones. Adulteration of minced meat and sausage with bone tissues was a statistically significant difference

Quality Determination of Traditional Fermented Sausages by Histological and Immunohistochemical Analyses

“…Glandular and nervous tissues were also detected in cured sausage samples in a study conducted by Malakauskiene et al [13] in Lithuania. In a study of Mokhtar et al [14] conducted in Egypt, adulteration was determined in 88% of minced meat and 100% of sausages, similar to this study bone, cartilage, smooth muscle fibers, nerve cells, tendon were present in sausages.…”

“…In many countries including Turkey, soya is in the list of substances that cause allergies, and it is a legal requirement to be indicated on the product's label [21,22]. Poppy seed was determined similar to the study conducted by Mokhtar et al [14] in addition to paprika and allspice, which are frequently used by fermented sausage producers in Mardin (Turkey). Addition of tissues such as central nervous system, a possible vector of infective agents, [8,11,20] may cause health problems and use of plant-derived ingredients in sausages without specifying at the label is not legally permitted because of their possible allergic effects [21,22].…”

“…Hematoxylin-eosin (HE) staining was used for general histological examinations [26]. Crossman's trichrome is a connective tissue dye and has been used to distinguish between connective tissue fiber and muscle tissue in different organs [14,20]. Each paraffin section was stained with Hematoxylin-Eosin (HE) stain (18 paraffin sections) and Crossmon's trichrome (18 paraffin sections).…”

“…From past to present, in order to make more profit in the production of meat products, adulteration practices by using low-value and not allowed tissues instead of tissues with higheconomic value have been encountered [9][10][11]. Animal tissues that are not allowed in the content of fermented sausage have been reported in several previous studies [11][12][13][14][15][16]. In studies conducted in our country and in other countries, animal tissues such as cartilage, glandular, lymph and bone tissues, tendon and fascia, spleen, tongue, rumen, salivary gland, lung and intestine were detected in the fermented sausages [12,13,[17][18][19].…”

Histological and Histochemical Analysis of Dry Fermented Sausage of Kulen Composition

“…Numerous researchers have shown that the use of histological methods in combination with routine methods would give more accurate results when evaluating meat quality (Horn and Seidler, 1978;Ugurlu, 1991;Tremlova and Starha, 2003;Mokhtar et al, 2018). These studies have shown that histological methods are one of the most accurate ways to determine various tissues in fermented sausages because they give a comprehensive view of the components that are part of the product.…”