Detection of adulteration in meat products by histological methods

Ünsaldi, E. (2024) Detection of adulteration in meat products by histological methods. International Food Research Journal (Malaysia), 31. pp. 982-990. ISSN 2231 7546

According to the Communiqué on Turkish Food Codex - Meat and Meat Products, it is forbidden to add any internal organs, bones, cartilage, and other tissues and organs into the meat products. However, some companies have mixed these internal organs into meat products such as sausages, salamis, and fermented sausages. These commercial tricks cause these products to deteriorate before their expiry date, and endanger consumers’ health. However, it is possible to detect the different organs within these products by histological analysis. Nevertheless, since these products are crushed and heated during the production phase, normal organ structure is impaired. It is, therefore, very important to recognise the histological structure of the cell in the smallest cellular dimension, and this requires expertise. The present work thus aimed to provide information on the microscopic appearance of these organs and tissues with impaired integrity. For this purpose, a total of 1,000 meat products, including 300 salamis, 350 sausages, and 350 fermented sausage samples, belonging to different brands, and purchased from all provinces in Turkey, were examined in Konya Food Control Laboratory, Turkey. Routine histological techniques were used, prepared slides were stained with the triple staining method, and studied under the light microscope. It was determined that more than half of these samples were below the prescribed standards. It was also found that histological examination was an efficient method in the detection of these tissues and organs, and the triple staining method yielded the best results.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(04)%202024/15%20-...

Abstract

According to the Communiqué on Turkish Food Codex - Meat and Meat Products, it is forbidden to add any internal organs, bones, cartilage, and other tissues and organs into the meat products. However, some companies have mixed these internal organs into meat products such as sausages, salamis, and fermented sausages. These commercial tricks cause these products to deteriorate before their expiry date, and endanger consumers’ health. However, it is possible to detect the different organs within these products by histological analysis. Nevertheless, since these products are crushed and heated during the production phase, normal organ structure is impaired. It is, therefore, very important to recognise the histological structure of the cell in the smallest cellular dimension, and this requires expertise. The present work thus aimed to provide information on the microscopic appearance of these organs and tissues with impaired integrity. For this purpose, a total of 1,000 meat products, including 300 salamis, 350 sausages, and 350 fermented sausage samples, belonging to different brands, and purchased from all provinces in Turkey, were examined in Konya Food Control Laboratory, Turkey. Routine histological techniques were used, prepared slides were stained with the triple staining method, and studied under the light microscope. It was determined that more than half of these samples were below the prescribed standards. It was also found that histological examination was an efficient method in the detection of these tissues and organs, and the triple staining method yielded the best results.

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Item Type:	Article
AGROVOC Term:	meat products
AGROVOC Term:	sausages
AGROVOC Term:	detection
AGROVOC Term:	quality control
AGROVOC Term:	food safety
AGROVOC Term:	food adulteration
AGROVOC Term:	staining
AGROVOC Term:	experimentation
Geographical Term:	Turkey
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	29 Apr 2026 07:47
Last Modified:	29 Apr 2026 07:47
URI:	http://webagris.upm.edu.my/id/eprint/3244

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