Asadi, M., Kalantari-Hesari, A., Ghaemmaghami, S., Mosleh, N., Ghorbanzadeh, B., Abdi, P. (2023). Meat products components using histological method and image analysis software. , 36(1), 102-112. doi: 10.22092/vj.2022.358361.1966
Mohammad Reza Asadi; Ali Kalantari-Hesari; Seyed Soheil Ghaemmaghami; Nazanin Mosleh; Behnaz Ghorbanzadeh; Pooya Abdi. "Meat products components using histological method and image analysis software". , 36, 1, 2023, 102-112. doi: 10.22092/vj.2022.358361.1966
Asadi, M., Kalantari-Hesari, A., Ghaemmaghami, S., Mosleh, N., Ghorbanzadeh, B., Abdi, P. (2023). 'Meat products components using histological method and image analysis software', , 36(1), pp. 102-112. doi: 10.22092/vj.2022.358361.1966
Asadi, M., Kalantari-Hesari, A., Ghaemmaghami, S., Mosleh, N., Ghorbanzadeh, B., Abdi, P. Meat products components using histological method and image analysis software. , 2023; 36(1): 102-112. doi: 10.22092/vj.2022.358361.1966

Meat products components using histological method and image analysis software

تحقیقات دامپزشکی و فرآورده‌های بیولوژیک
Article 14, Volume 36, Issue 1, March 2023, Pages 102-112    PDF (1.58 M)
Document Type: Full Research Paper
DOI: 10.22092/vj.2022.358361.1966
Authors
Mohammad Reza Asadi1; Ali Kalantari-Hesari* 2; Seyed Soheil Ghaemmaghami3; Nazanin Mosleh4; Behnaz Ghorbanzadeh5; Pooya Abdi6
1Razi Vaccine and Serum Research Institute, Agricultural Research,Education and Extension Organization(AREEO), Karaj, Iran
2Department of Pathobiology, Faculty of veterinary science, Bu Ali Sina University, Hamedan, Iran.
3Department of Veterinary Medicine, Agricultural Education and Extension Institute, Agricultural Research, Education and Extension Organization.
4Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
5Department of Pathobiology, Faculty of veterinary medicine, Urmia university, Urmia, Iran
6Department of Life Science Engineering, Faculty of New Sciences and Technologies (FNST), University of Tehran, Tehran, Iran.
Abstract
As yet no method has been proposed to determine the percentage of different components in meat products. The aim of this study was to identify the percentage of skeletal muscle and plant additives using histological method and image analysis in heated and unheated meat products. For this purpose, with the cooperation of Goshtiran company, 100 samples, with well-defined percentages of skeletal muscle and other components used in the production of these products, were prepared and provided to the laboratory. After delivery in the laboratory, the products were coded and according to the executive method of Iranian National Standard No. 6103a, samples were randomly removed from each product and were fixed in 10% formalin buffer solution. Then, the samples entered the routine stages and stained using H&E staining methods. Images were analyzed using Image Pro-Plus software. Finally, the results were compared with the documents sent from the production unit. Statistical analysis of the results obtained in the present study did not show a significant difference with the reported amount of production unit in relation to the percentage of meat used in all 5 types of sausages, hamburger, kebab and chicken nuggets (p >0.05). However, statistical analysis of the results obtained with the reported amount of production unit in relation to the percentage of plant additives used was not statistically significant only in the sausage product. It can be concluded that histology and image analysis can be used to determine the percentage of skeletal muscle in meat products.
Keywords
Meat products; Histology; National standard; Image analysis
References

1. Abbasy-Fasarani, M., H. Hosseini, G.R. Jahed-Khaniki, M. Adibmoradi, 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.
2. Anderson, G. Bancroft, J.D. (2002). Tissue processing and microtomy. In: Theory and Practice of Histological Techniques (edited by J.D. Bancroft & M. Gamble). pp. 85–107. London: Churchill Livingstone.
3.   Asadi, M.R., M. Taghavi, A. Kalantari-Hesari, B. Ghorbanzadeh. 2019. The Role of Histological Test in Reducing the Use of Unauthorized Tissues in Meat Products Between Years of 2014 and 2017. Veterinary Researches & Biological Products 128: 31-40.
4. Bringhenti, I., A. Schultz, T. Rachid, M.A. Bomfim, C.A. Mandarimde- Lacerda, M.B. Aguila. 2011. An early fish oil-enriched diet reverses biochemical, liver and adipose tissue alterations in male offspring from maternal protein restriction in mice. The Journal of nutritional biochemistry 22(11): 1009-1014.
5.  Daghighian, R., A. Javadi, S. Safavi. 2016. Histological and chemical evaluation of frauds in ground meat used for kebab in Tabriz. Journal of Food Hygiene 6:15-26.
6. Del Moral, F.G., F. O’Valle, M. Masseroli, R.G. Del Moral. 2007. Image analysis application for automatic quantification of intramuscular connective tissue in meat. Journal of Food Engineering 81: 33–41.
7. Fernandes-Santos, C., R.E. Carneiro, L.S. Mendonca, M.B. Aguila, C.A. Mandarim-de-Lacerda. 2009. Rosiglitazone aggravates nonalcoholic fatty pancreatic disease in C57BL/6 mice fed high-fat and high-sucrose diet. Pancreas 38(3): 80-86.
8. Fernandes-Santos, C., V. Souza-Mello, S.T. Faria, C.A. Mandarim-De-Lacerda. 2013. Quantitative morphology update: Image analysis. International Journal of Morphology 31(1): 23-30.
9.  Francisco, J.S., H.P. Moraes, E.P. Dias. 2004. Evaluation of the Image-Pro Plus 4.5 software for automatic counting of labeled nuclei by PCNA immunohistochemistry. Brazilian oral research 18(2): 100-104.
10. Ghisleni, G., S. Stella, E. Radaelli, S. Mattiello, E. Scanziani. 2010. Qualitative evaluation of tortellini meat filling by histology and image analysis. International Journal of Food Science and Technology 45: 265–270.
11. He, L., L.R. Long, S. Antani, G.R. Thoma. 2012. Histology image analysis for carcinoma detection and grading. Comput Methods Programs Biomed 107(3): 538-556.
12. Izadi, F., J. Sadeghinezhad, B. Hajimohammadi, S. Taghipour-zahir, H. Fallahzadeh, M. Sheibani, A. Mirjalili. 2016. Detection of unauthorized tissues in trade frozen minced meat marketed in Yazd with histological method. Tolooebehdasht 14: 423-431. 
13. Jahed, K.G.R., N. Rokni. 2004. Histological detection of soya in freezing raw hamburger of Iran. Pajouhesh and Sazandegi 62: 71-75.
14. Jahed, K.G.R., 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. 
15. Kamkar, A., N. Rokny, A. Rasouli, A. Shiroudi. 2004. Evaluating of hamburger quality using collagen content. Pajouhesh and Sazandegi 63: 75-79.
16. Latorre, R., J. Sadeghinezhad, B. Hajimohammadi, F. Izadi, M.T. Sheibani. 2015. Application of Morphological Method for Detection of Unauthorized Tissues in Processed Meat Products. Journal of Food Quality and Hazards Control 2: 71-74.
17. Rokni, N., M. Rezaeian, N. Nouri, 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.
18. Sadeghinezhad, J., F. Izadi, R. Latorre. 2016. Application of histomorphological method to assess meat products. Anatomical Sciences Journal 13: 73-78.
19. Wijnker, J.J., M.H.G. Tersteeg, B.R. Berends, J.C.M. Vernooij, P.A. Koolmees. 2008. Quantitative histological analysis of bovine small intestines before and after processing into natural sausage casing. Journal of Food Protection 71: 1199–1204.

Statistics
Article View: 882
PDF Download: 442


counter
Journal management system. designed by sinaweb