Qualitative evaluation of tortellini meat filling by histology and image analysis

Abstract

The aim of this study was to identify the presence of different animal tissues in tortellini meat-filling with special emphasis on the percentage of skeletal muscle. Industrially packed and refrigerated tortellini filling from four different Italian commercial brands were examined and compared. From each brand, five different batches were sampled at intervals of 1 month. From each batch, four fillings were randomly sampled and coded to allow a blind examination. Histological sections were examined to identify the presence of various animal tissues. The presence of large fragments of skeletal muscle in specimens were assessed and semiquantitatively ranked. To evaluate the percentage area of skeletal muscle in the samples, a computerised image analysis system was used. Animal tissues were well preserved in all examined samples. The filling quality was quantified by histology and image analysis evaluating: skeletal muscle density, size of skeletal muscle fragments, and uniformity of batches. In addition to the effective enforcement of food labelling law and the protection of consumers, histology and image analysis are reliable tools to identify small amounts of various animal tissues in a processed meat product.

Quality Determination of Traditional Fermented Sausages by Histological and Immunohistochemical Analyses

“…In this study, skeletal muscle, adipose and connective tissue allowed to be present in sausage samples and animal tissues that are not legally allowed to be added to the sausage dough were detected in all of the fermented sausage samples. Although skeletal muscle and connective tissue are the main components found in sausages, the quality of sausage is closely related to the amount of these components [9]. Although a histometric measurement was not performed in this study, in the microscopic examination of the preparations, the level of the presence of connective tissue in 9 (50%) of the samples was the same or more than the muscle tissue.…”

“…In studies conducted in other countries; it has been reported by Ghisleni et al [9] that nervous tissue, blood vessels, adipose tissue, upper digestive system mucosa, cartilage and glandular tissues are present besides skeletal muscle in the meat filling of tortelline, which is a popular pasta unique to Italy. Marcincak et al [29] have reported bone tissue in a traditional meat product purchased from markets in Slovakia and the Czech Republic, and Latorre et al [11] have reported presence of cartilage and lymph nodes in sausages in Iran.…”

“…Such applications in processed meats are not easily determined visually as in fresh meat. 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].…”

Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut

“…Histology allows the detection of specific tissue components and architectural changes promoted by distinct types of meat processing [59]. Immersion treatments change the structure of steak meat tissue, and the distance between cells increases with decreasing pH.…”

Histological techniques for quality control of meat and meat products – A mini-review.

“…The evaluation of the contents of eight brands of hotdog [5], hamburger [6], and other meat products [4][5][6][7][8][9][10][11].…”