Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

Abstract

Sadeghinezhad J., Hajimohammadi B., Izadi F., Yarmahmoudi F., Latorre R. (2015): Evaluation of the morphologic method for the detection of animal and herbal content in minced meat. Czech J. Food Sci., 33: 564-569.The quantitative and qualitative accuracy of the routine histological method for the determination of unauthorised animal and herbal content in minced meat was to evaluated. Laboratory adulterated minced beef meat; each containing 5, 10, 15 and 20% of soya and chicken gizzard was prepared. Then each sample was divided into three parts and four paraffin embedded blocks were prepared from each part. The sections were stained using haematoxylin and eosin, toluidine blue and Masson's trichrome. The histological examination revealed the soya and gizzard tissues clearly in all the samples. The histometrical analysis showed that there was no significant difference between the estimated percentages of both additive tissues and the real related percentages. Overall, neither was there any significant difference between the data of the three parts of each sample and the real percentages. The findings of the present research suggest the histological technique as an effective method for qualitative and quantitative evaluations of minced meat.

Application of Histological and Physico-Chemical Analyses for Evaluation of Meat Product — Cachir

“…In addition, the Algerian regulations do not specify precisely the nature of the vegetal ingredients approved for inclusion in the composition of the products. Comparing the structures found in our Cachir meats with those found by Iranians (Latorre et al, 2015;Sadeghinezhad et al, 2015), we also found structures corresponding to soybean debris ( Figure 3H).…”

“…The identification of other ingredients used in the production of meat products is also important for the evaluation of the quality of the final product (Pospiech et al, 2009). Therefore, various molecular biology (Doosti et al, 2011;Izadpanah et al, 2017, Di Pinto et al, 2015 and histological methods (Sadeghinezhad et al, 2015;Abdel Hafeez et al al., 2016) have been developed to detect plant additives in meat products. The most important additives that can be studied with the use of histological techniques are plant additives such as plant tissues and starches.…”

The Toolbox of Methods for Multidirectional Characterization of Dietary Nucleic Acids; Verification for Raw and Processed Food Products

“…The paraffin-embedded tissues are routinely used in histological examinations for medicinal purposes, but this procedure has Fig. 6 The gel images for agarose electrophoresis separation and fragmentation profiles panel (a) and capillary electrophoresis panel (b) obtained for nucleic acids isolated from raw, boiled in water or grilled pork sirloin been also reported to be suitable for staining of milled raw meat tissue (Sadeghinezhad et al 2016). In our hands, the differences in tissue structure due to water loss and shrinkage were easily recognizable after staining with basic histological dyes.…”

Assessment of organoleptic and functional-technological indices of truncated semi-finished products

“…У світовій практиці широке застосування в харчових цілях мають білки насіння сої (Peshuk et al, 2015;Sharma et al, 2016;Zhou et al, 2017;Kalenik et al, 2017;Ziegler et al, 2017). Однак у сої міститься значна кількість ізофлавоноїдів, котрі при споживанні людиною можуть спричинити гормональний дисбаланс та порушення роботи щитоподібної залози (Randulová et al, 2011). За умови використання сої слід враховувати й те, що протягом останніх років з'явилася велика кількість генетично модифікованих організмів, котрі використовуються в якості продуктів харчування (Zdjelar et al, 2013).…”