Histological Study Of Unpermitted Tissues In Heated Meat Products By Using Of Masson’s Trichrome Stain
2007
Jahed Khaniki, GH.R., Environmental Health Engineering Department, Public Health School, Tehran University of Medical Sciences. Tehran, Iran. | Rokni, N.D., Department of Food Hygiene, Faculty of Veterinary Medicine, Tehran University, Tehran, Iran.
A study was accomplished for evaluation of Masson’s Trichrome Stain in detection of unpermitted tissues in heated meat products. So, different samples similar to common sausage formulations available in Iranian market, were prepared in laboratory in order to detect unpermitted tissues in heated sausages. Unpermitted tissues such as chicken gizzard, mammary glands, lungs, head soft tissues, and visceral organs (e.g. rumen, reticulum, and omasum) of cattle with known amounts (10% of whole sample or 20% of whole lean meat) alone or mixed tissues were added to these products. Then, sampling was done and sections were stained by Masson’s Trichrome method. The stained samples were examined under a light microscope. In spite of mincing and heat processing of tissues, their photomicrographs studies showed that microscopic structure of unpermitted tissues were detectable and their colors were not changed. Results showed that muscle and collagen fibers are stained red and green, respectively. Masson’s Trichrome method is also a well technique for contrasting of collagen and myofibrils and detection of tissues which were used in heated meat products. Therefore, this method is recommendable and suitable for detection of unpermitted tissues in samples of heated sausages which adulteration is possible.
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