Veterinary Research Forum
Vet Res Forum

Application of histological method for detection of unauthorized tissues in meat sausage

Document Type : Short Communication

Authors

Arezo Moghtaderi 1
Ahmadreza Raji 2
Saeid Khanzadi 3
Abolghasem Nabipour 2

1 DVSC Graduate, Department of Basic Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran

2 Department of Basic Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran

3 Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran

https://doi.org/10.30466/vrf.2018.89154.2160
Abstract
Nowadays, the consumption of meat and meat products has been increased with modern manufacturing techniques. Due to the economic value, the likelihood of using unauthorized tissue is possible in meat products. The aim of this study was to apply morphological methods for detection of unauthorized tissues in meat sausage. In this study, a total number of 20 samples of different types of sausages were randomly collected from markets, in north-east of Iran. Each sample was divided into three equal parts and three paraffin-embedded blocks were prepared from each part (180 blocks). Then the sections were stained using Hematoxylin and Eosin, Masson’s trichrome, Periodic acid- Schiff/Alcian blue and Verhoeffe/Van Gieson. A total number of 720 slides were observed using a light microscope. This research showed the use of unauthorized tissues in the sausages which was detected by histological methods. We observed authorized tissues like skeletal muscle fiber (100%), fat tissue (100%) and plant material (97.70%). A wide range of unauthorized tissues were detected including dense connective tissue (6.66%), cartilage (28.30%), bone (8.30%), skin (51.60%), smooth muscle (1.66%) and blood vessels (11.66%). The results of this study confirmed the use of unauthorized tissue in meat sausages in Iran and concluded that the histological methods especially Masson’s trichrome staining are a practical technique for routine assessment of authenticity and quality of sausage to protect the consumers from adulteration.

Keywords

Histology
Sausage
Unauthorized tissues

Subjects

  1.  

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Veterinary Research Forum
Volume 10, Issue 4
Autumn 2019
Pages 357-360

  • Receive Date 14 July 2018
  • Revise Date 30 September 2018
  • Accept Date 03 October 2018

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