Evaluation of the Histological Method in Quantitative Detection of Unauthorized Tissues (chicken skin and bone) in Reconstructed Kabab Loghme and Kielbasa

Introduction: Nowadays, consumption of meat and meat products have increased throughout the world. Regarding the economic values of meat, unauthorized tissues can be used in producing meat products. This study was conducted to detect unauthorized tissues in raw and processed meat products. Methods:...

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Main Authors: Javad Sadeghinezhad, Hassan Morovvati, Zohreh Kavyani Yekta, Kamand Fattahi, Bahador Hajimohammadi, Afshin Akhondzadeh Basti, Raziyeh Barzegar Bafrooei
Format: Article
Language:fas
Published: Shahid Sadoughi University of Medical Sciences 2019-07-01
Series:Toloo-e-behdasht
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Online Access:http://tbj.ssu.ac.ir/article-1-2515-en.html
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spelling doaj-cb34ac9b8d5d4be3966ad19fb401a09a2020-11-25T02:06:39ZfasShahid Sadoughi University of Medical SciencesToloo-e-behdasht1728-51272538-15982019-07-011825769Evaluation of the Histological Method in Quantitative Detection of Unauthorized Tissues (chicken skin and bone) in Reconstructed Kabab Loghme and KielbasaJavad Sadeghinezhad0Hassan Morovvati1Zohreh Kavyani Yekta2Kamand Fattahi3Bahador Hajimohammadi4Afshin Akhondzadeh Basti5Raziyeh Barzegar Bafrooei6 Department of Basic Sciences, Faculty of Veterinary Medicine, University of Tehran Department of Basic Sciences, Faculty of Veterinary Medicine, University of Tehran school of public health, Yazd University of medical sciences, international campus school of public health, Yazd University of medical sciences, international campus molecular identification of food hazards research center, School of Health, Yazd University of medical sciences, Yazd, Iran Department of Food Hygiene and Control Introduction: Nowadays, consumption of meat and meat products have increased throughout the world. Regarding the economic values of meat, unauthorized tissues can be used in producing meat products. This study was conducted to detect unauthorized tissues in raw and processed meat products. Methods: Samples of Kabab loghme (70% meat) and kielbasa (30% and 90 % meat), each containing 5, 10, 15, and 20% of chicken skin and bone were prepared.  Then, each sample was divided into three parts. One piece was taken from each part and fixed in 10% neutral-buffered formalin. The samples were routinely processed for light microscopy and embedded in paraffin. The paraffin-embedded blocks were cut into 6 μm sections and stained using hematoxylin and eosin (H&E) for histological study. Results: The histological examination revealed the chicken skin and bone tissues clearly in all the samples. The histometrical analysis indicated that the estimated percentages of the additive bone, especially in kabab loghme, were not significantly different from the real percentages. However, the skin tissue was difficult to estimate, especially in Kielbasa. Conclusion: The findings of the present research suggest the histological technique as an effective method for quantitative evaluations of raw and processed meat products. However, the quantitative evaluation of additive tissues in raw meat products was more convenience than the processed products. In addition, estimation of bone additive was more applicable in comparison with skin tissue due to its resistance to histological processing preparations.http://tbj.ssu.ac.ir/article-1-2515-en.htmlhistologykabab loghmekielbasaadulterationskinbone
collection DOAJ
language fas
format Article
sources DOAJ
author Javad Sadeghinezhad
Hassan Morovvati
Zohreh Kavyani Yekta
Kamand Fattahi
Bahador Hajimohammadi
Afshin Akhondzadeh Basti
Raziyeh Barzegar Bafrooei
spellingShingle Javad Sadeghinezhad
Hassan Morovvati
Zohreh Kavyani Yekta
Kamand Fattahi
Bahador Hajimohammadi
Afshin Akhondzadeh Basti
Raziyeh Barzegar Bafrooei
Evaluation of the Histological Method in Quantitative Detection of Unauthorized Tissues (chicken skin and bone) in Reconstructed Kabab Loghme and Kielbasa
Toloo-e-behdasht
histology
kabab loghme
kielbasa
adulteration
skin
bone
author_facet Javad Sadeghinezhad
Hassan Morovvati
Zohreh Kavyani Yekta
Kamand Fattahi
Bahador Hajimohammadi
Afshin Akhondzadeh Basti
Raziyeh Barzegar Bafrooei
author_sort Javad Sadeghinezhad
title Evaluation of the Histological Method in Quantitative Detection of Unauthorized Tissues (chicken skin and bone) in Reconstructed Kabab Loghme and Kielbasa
title_short Evaluation of the Histological Method in Quantitative Detection of Unauthorized Tissues (chicken skin and bone) in Reconstructed Kabab Loghme and Kielbasa
title_full Evaluation of the Histological Method in Quantitative Detection of Unauthorized Tissues (chicken skin and bone) in Reconstructed Kabab Loghme and Kielbasa
title_fullStr Evaluation of the Histological Method in Quantitative Detection of Unauthorized Tissues (chicken skin and bone) in Reconstructed Kabab Loghme and Kielbasa
title_full_unstemmed Evaluation of the Histological Method in Quantitative Detection of Unauthorized Tissues (chicken skin and bone) in Reconstructed Kabab Loghme and Kielbasa
title_sort evaluation of the histological method in quantitative detection of unauthorized tissues (chicken skin and bone) in reconstructed kabab loghme and kielbasa
publisher Shahid Sadoughi University of Medical Sciences
series Toloo-e-behdasht
issn 1728-5127
2538-1598
publishDate 2019-07-01
description Introduction: Nowadays, consumption of meat and meat products have increased throughout the world. Regarding the economic values of meat, unauthorized tissues can be used in producing meat products. This study was conducted to detect unauthorized tissues in raw and processed meat products. Methods: Samples of Kabab loghme (70% meat) and kielbasa (30% and 90 % meat), each containing 5, 10, 15, and 20% of chicken skin and bone were prepared.  Then, each sample was divided into three parts. One piece was taken from each part and fixed in 10% neutral-buffered formalin. The samples were routinely processed for light microscopy and embedded in paraffin. The paraffin-embedded blocks were cut into 6 μm sections and stained using hematoxylin and eosin (H&E) for histological study. Results: The histological examination revealed the chicken skin and bone tissues clearly in all the samples. The histometrical analysis indicated that the estimated percentages of the additive bone, especially in kabab loghme, were not significantly different from the real percentages. However, the skin tissue was difficult to estimate, especially in Kielbasa. Conclusion: The findings of the present research suggest the histological technique as an effective method for quantitative evaluations of raw and processed meat products. However, the quantitative evaluation of additive tissues in raw meat products was more convenience than the processed products. In addition, estimation of bone additive was more applicable in comparison with skin tissue due to its resistance to histological processing preparations.
topic histology
kabab loghme
kielbasa
adulteration
skin
bone
url http://tbj.ssu.ac.ir/article-1-2515-en.html
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