Morovvati, H., Adibmoradi, M., Moradi, H., Taghavi, M. (2018). Detection of herbal tissues in raw meat products using histology method. , 31(1), 123-132. doi: 10.22092/vj.2017.115603.1365
H. Morovvati; M. Adibmoradi; H.R. Moradi; M. Taghavi. "Detection of herbal tissues in raw meat products using histology method". , 31, 1, 2018, 123-132. doi: 10.22092/vj.2017.115603.1365
Morovvati, H., Adibmoradi, M., Moradi, H., Taghavi, M. (2018). 'Detection of herbal tissues in raw meat products using histology method', , 31(1), pp. 123-132. doi: 10.22092/vj.2017.115603.1365
Morovvati, H., Adibmoradi, M., Moradi, H., Taghavi, M. Detection of herbal tissues in raw meat products using histology method. , 2018; 31(1): 123-132. doi: 10.22092/vj.2017.115603.1365
Detection of herbal tissues in raw meat products using histology method
1Department of Basic Science, Faculty of Veterinary Medicine, University of Tehran, Tehran- Iran.
2Professor, Department of Basic Science, Faculty of Veterinary Medicine, University of Tehran, Tehran- Iran
3Senior expert of meat laboratory, Food Industry and Agriculture Department, Standard Research Institute, Karaj, Iran.
Abstract
The usage of unauthorized tissues, proteins and fillers with herbal origin in manufacture of meat products has increased in recent years. In order to control ingredients of these products, chemical tests are not accountable and histological methodsshould be used. This study was carried out aimed to investigate different herbals and proteins structures used in preparation of unheated meat products (hamburger), and comparing them with skeletal muscle tissue using histology.In this study, skeletal muscle tissue of chicken breast, soybeans, soy isolate, gluten, onion, garlic, onion powder, garlic powder, capsicum and mushrooms were used. After separate productionof each homogenized mixture, samples were placed in 10% buffered formalin for fixation. The 6 μ thickness sections were made using paraffin embedding method and stained by hematoxylin and eosin (H&E)and Masson’s trichrome. Results of tissue sections of soy, gluten, garlic and onion showed that these mixtures similar to skeletal muscle and other animal tissues have cell structure that their separation is difficult in H&E staining. In Masson’s trichrome, these herbal tissue structures were completely distinguishable from skeletal muscle.Through key diagnostic findings in this study, we can say that, histology with help of specific staining, such as Masson’s trichrome is considered as a suitable method for detection of herbal structure from authorized and unauthorized tissues in raw meat products.
1- Abbasy-Fasarani, M., H. Hosseini, G.R. Jahed-Khaniki, M. Adibmoradi and S. Eskandari. 2013. Histological study of industrial hamburgers containing 30 and 60 percent meat for presence of unpermitted edible tissues and correlation of this factor to meat connective tissue chemical indices. Iranian Journal of Nutrition Sciences & Food Technology 7,311-318.(In Farsi). 2- Daghighian, R., A. Javadi and S. Safavi. 2016. Histological and chemical evaluation of frauds in ground meat used for kebab in Tabriz. Journal of Food Hygiene 6,15-26. (In Farsi). 3- Izadi, F., J. Sadeghinezhad, B. Hajimohammadi, S. Taghipour-zahir, H. Fallahzadeh, M. Sheibani and A. Mirjalili. 2016. Detection of unauthorized tissues in trade frozen minced meat marketed in Yazd with histological method. Tolooebehdasht 14,423-431. (In Farsi). 4- Jahed, K.G.R. and N. Rokni. 2007. Histological study of unpermitted tissues in heated meat products by using of masson’s trichrome stain. Pajouhesh and Sazandegi 73,96-102. (In Farsi). 5- Jahed, K.G.R. and N. Rokni. 2004. Histological detection of soya in freezing raw hamburger of Iran. Pajouhesh and Sazandegi 62,71-75. (In Farsi). 6- Kamkar, A., N. Rokny, A. Rasouli and A. Shiroudi. 2004. Evaluating of hamburger quality using collagen content. Pajouhesh and Sazandegi 63,75-79. (In Farsi). 7- Rokni, N., M. Rezaeian, N. Nouri and F. Ebrahimpour. 2004. Detection of unauthorized tissues in some of distributed raw meat products in Tehran with histological methods. Pajouhesh and Sazandegi 17(4), 2-8. (In Farsi). 8- Sadeghinezhad, J., B. Hajimohammadi, F. Izadi, F. Yarmahmoudi and R. Latorre. 2015. Evaluation of the morphologic method for the detection of animal and herbal content in minced meat. Czech Journal of Food Science 33,564–569. 9- Sadeghinezhad, J., F. Izadi and R. Latorre. 2016. Application of histomorphological method to assess meat products. Anatomical Sciences Journal 13,73-78. 10- Suvarna, K.S., C. Layton and J.D. Bancroft. (2012). Bancroft's Theory and Practice of Histological Techniques E-Book. USA. Elsevier Health Sciences. P: 114-119. 11- Tafvizi, F. and M. Hashemzadegan. 2016. Specific identification of chicken and soybean fraud in premium burgers using multiplex-PCR method. Journal of food science and technology 53,816-823. (In Farsi). 12- Yaghoubifar, M., A. Shakernejad and A. Akaberi. 2009. Comparison of the Quality and safety of Sausage and Salami with Standards in Sabzevar Iran. Journal of Sabzevar University of Medical Sciences 16,114-120. (In Farsi).
