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Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

Author

Listed:
  • Javad Sadeghinezhad

    (Department of Basic Sciences, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran)

  • Bahador Hajimohammadi

    (Research Center for Molecular Identification of Food Hazards, Shahid Sadoughi University of Medical Sciences, Yazd, Iran)

  • Farkhondeh Izadi

    (Research Center for Molecular Identification of Food Hazards, Shahid Sadoughi University of Medical Sciences, Yazd, Iran)

  • Fatemeh Yarmahmoudi

    (Department of Basic Sciences, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran)

  • Rocco Latorre

    (Department of Medical and Surgical Science, University of Bologna, Bologna, Italy)

Abstract

The quantitative and qualitative accuracy of the routine histological method for the determination of unauthorised animal and herbal content in minced meat was to evaluated. Laboratory adulterated minced beef meat; each containing 5, 10, 15 and 20% of soya and chicken gizzard was prepared. Then each sample was divided into three parts and four paraffin embedded blocks were prepared from each part. The sections were stained using haematoxylin and eosin, toluidine blue and Masson's trichrome. The histological examination revealed the soya and gizzard tissues clearly in all the samples. The histometrical analysis showed that there was no significant difference between the estimated percentages of both additive tissues and the real related percentages. Overall, neither was there any significant difference between the data of the three parts of each sample and the real percentages. The findings of the present research suggest the histological technique as an effective method for qualitative and quantitative evaluations of minced meat.

Suggested Citation

  • Javad Sadeghinezhad & Bahador Hajimohammadi & Farkhondeh Izadi & Fatemeh Yarmahmoudi & Rocco Latorre, 2015. "Evaluation of the morphologic method for the detection of animal and herbal content in minced meat," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(6), pages 564-569.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:167-2015-cjfs
    DOI: 10.17221/167/2015-CJFS
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    References listed on IDEAS

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    1. Zdeňka Randulová & Bohuslava Tremlová & Zuzana Řezáčová-Lukášková & Matej Pospiech & Ivan Straka, 2011. "Determination of soya protein in model meat products using image analysis," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(4), pages 318-321.
    2. Matej POSPIECH & Bohuslava TREMLOVÁ & Eva RENČOVÁ & Zdeňka RANDULOVÁ, 2009. "Immunohistochemical detection of soya protein - optimisation and verification of the method," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(1), pages 11-19.
    3. Matej Pospiech & Bohuslava Tremlová & Eva Renčová & Zdeňka Randulová & Zuzana Řezáčová Lukášková & Jana Pokorná, 2011. "Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(5), pages 471-479.
    4. B. Tremlová & P. Štarha, 2003. "Histometric evaluation of meat products - determination of area and comparison of results obtained by histology and chemistry," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 21(3), pages 101-106.
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