Volume 14, Issue 6 (3-2016)                   TB 2016, 14(6): 423-431 | Back to browse issues page

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Izadi F, Sadeghinezhad J, Hajimohammadi B, Taghipour-zahir S, Fallahzadeh H, Sheibani M et al . Detection of Unauthorized Tissues in Trade Frozen Minced Meat Marketed in Yazd with Histological Method. TB. 2016; 14 (6) :423-431
URL: http://tbj.ssu.ac.ir/article-1-2034-en.html
Shahid Sadoughi University of Medical Sciences, Yazd, Iran , b.hajimohammadi@gmail.com
Abstract:   (2061 Views)

Introduction: Nowadays the consumption of meat and animal carcasses in most countries is increasing. Regarding to economic values ​​of meat, usage of unauthorized tissues in minced meat by jobbers is probable. Therefore; the present study was performed in order to detect unauthorized tissues in minced meat.

Methods: In this study, a total of 20 samples of trade frozen minced meat was purchased from various stores in Yazd city.Then each sample was divided into three parts and then one piece was taken from each part. The tissues were fixed in 10 % neutral-buffered formalin and 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 skeletal muscle tissues were visible clearly in all samples. Although, connective tissue, adipose tissue and smooth muscle were seen but unauthorized tissues were not detected in any sample. Just in one sample, the residuals of the skin tissue was showed and in another sample , possessed bone tissue and in half of the samples the residuals of visceral organs were seen. In addition, some sections of the ligament were found.

Conclusion: The present study showed that the meat which has been used in preparation of this product had not premium quality. Due to importance of health and quality of meat, detection of unauthorized tissues in this product with histological technique is suggested

Full-Text [PDF 298 kb]   (1396 Downloads)    
Type of Study: Research | Subject: General
Received: 2014/10/18 | Accepted: 2014/12/7 | Published: 2016/03/12

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