Darban Maghami Nasser, Nabipour Abolghasem, Mohsenzadeh Mohammad, Torabi Maryam
Department of Basic Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Department of Food Hygiene, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Vet Res Forum. 2022 Mar;13(1):47-53. doi: 10.30466/vrf.2020.115238.2742. Epub 2022 Mar 15.
Meat and meat products are highly important sources of protein in the diet. Nowadays, the consumption of meat and meat products has increased owing to modern manufacturing techniques. Due to the economic value of meat, the use of unauthorized tissue is possible in meat products. In some cases, there is fraud in the percentage of meat in meat products to reduce prices. In this study, 34 samples of minced meat, hamburger and sausage were randomly collected from the markets in the northeast of Iran. Then, sections were stained using Hematoxylin and Eosin (H & E), Verhoeff-van-Gieson, Masson's trichrome and periodic acid-Schiff-Alcian blue stains. In this regard, for the first time, the efficacy of stereological technique to determine the percentage of meat listed in sausages and the possible existence of fraud was evaluated. The results showed that, due to the presence of some unusual tissues, histological technique could determine different tissues in meat products. The stereological results of control samples showed a very slight difference; whereas, the results for the samples collected from the city stores showed a distinctive difference regarding the percentage of meat compared to the percentage of label. Skeletal and smooth muscles, blood vessels, nerve, gizzard, adipose tissue, glandular tissue, cartilage, bone, tendon, skin, lymphatic tissues and plant materials were observed. It was confirmed that stereology was a reliable method to determine and confirm the percentage of meat used in meat products.
肉类和肉制品是饮食中非常重要的蛋白质来源。如今，由于现代制造技术，肉类和肉制品的消费量有所增加。由于肉类具有经济价值，肉制品中可能会使用未经授权的组织。在某些情况下，为了降低价格，肉制品中的肉含量存在欺诈行为。在本研究中，从伊朗东北部市场随机采集了34份碎肉、汉堡和香肠样本。然后，切片用苏木精和伊红（H&E）、韦尔霍夫-范吉森、马森三色和过碘酸-希夫-阿尔cian蓝染色。在这方面，首次评估了体视学技术在确定香肠中所列肉的百分比以及可能存在的欺诈行为方面的有效性。结果表明，由于存在一些异常组织，组织学技术可以确定肉制品中的不同组织。对照样品的体视学结果显示差异非常小；然而，从城市商店采集的样品结果显示，与标签上的肉含量百分比相比，肉含量存在明显差异。观察到骨骼肌和平滑肌、血管、神经、砂囊、脂肪组织、腺组织、软骨、骨、肌腱、皮肤、淋巴组织和植物材料。证实了体视学是一种确定和确认肉制品中所用肉的百分比的可靠方法。
