Volume 17, Issue 1 (5-2018)                   TB 2018, 17(1): 73-81 | Back to browse issues page

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Shahid Beheshti University of Medical Sciences
Abstract:   (1962 Views)
Introduction: Nowadays, meat products that are easily prepared and cooked are of great concern to the people. Among them, hamburgers are one of the products of meat production, which is often produced in both industrial and handmade form, and the use of unauthorized meat such as the undesirable plant adjuvants of slaughter animals (lung, breast, spleen, abdominal cavity organs, gizzard, chicken skin, etc.) in the compound formula is one of the adulterations of this product. The purpose of this study was to determine the use of unauthorized tissues in handmade burgers supplied in Tehran by histological method.
Methods: In this study, in the year 2014, 35 handmade hamburgers were examined for the presence of unauthorized tissues and non-authorized substitutes in the formulation, by histological method (staining with hematoxylin and eosin).
Results: In this study, the percentage of use of unauthorized tissues in hand-made samples was 48.57% including chicken paste (14 cases) and skin (3 cases). Statistical analysis of the data showed that the percentage of use of chicken paste had a significant difference compared with skin use (P value <0.05).
Conclusion: Due to the fact that the use of unauthorized tissues in burgers according to existing standards is a fraud and endangers the health of consumers, the necessity of strict hygienic controls and supervision is necessary for the deli.
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Type of Study: Research | Subject: Special
Received: 2015/06/28 | Accepted: 2015/10/2 | Published: 2018/05/15