BACKGROUND: Regarding the economic values of meat, adulteration in meat products is probable. OBJECTIVES: This study was carried out to evaluate the histological method for the quantitative detection of meat in Kabab Loghme and cooked sausage model. METHODS: Five Kabab samples (containing 70 % meat) and cooked sausage (30, 50, 70 and 90% meat), were prepared. Then, each sample was divided into three parts and 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 histometrical analysis indicated that the estimated percentages for the added meat in kabab did not show significant difference with the real related percentages. On the other hand, the amount of meat was difficult to estimate especially in cooked sausage. CONCLUSIONS: The findings of the present research suggest the histological technique as a complementary method for quantitative evaluations of meat in raw meat products. However, the quantitative evaluation of meat in raw meat products was more convenient than in processed ones.

Objective: This study aimed to explore the viability of nitrogen distribution in milk to detect adulteration in market milk. Materials and Methods: Raw cow milk was obtained from the dairy farm at Bangladesh Agricultural University Dairy Farm (BAUDF). Fluid market milk, nonbranded bulk powdered milk, and local brand powdered milk were bought from the Mymensingh city area. The milk samples were T1 (milk from a known source—BAUDF, control group), T2 (reconstituted nonbranded bulk powdered milk), T3 (reconstituted local brand powdered milk), T4 (fluid market milk from Goala), T5 (mixture of 75% T1 and 25% T2), and T6 (mixture of 50% T1 and 50% T2). There were four replications in each variable, and the samples were tested for their physicochemical properties (specific gravity and acidity), gross composition (total solids, ash, milk fat, lactose, and total protein), and nitrogen distribution [casein nitrogen, noncasein nitrogen (NCN), and nonprotein nitrogen (NPN)]. Results: Statistical analysis revealed a significant difference (p < 0.05) among the milk samples about their physicochemical properties and gross composition. The T2 and T6 samples imparted lower protein content (p < 0.05). Much lower (p < 0.05) casein content was found in T2 and T6 than in T1. The NCN content among the samples also differed significantly (p < 0.05). All groups showed similar NPN values (p > 0.05) but the T1 (p < 0.05). Conclusion: The results from this study show the potential of the nitrogen distribution of milk to detect adulterated and reconstituted market milk; however, a hefty dataset is required before being adopted at the field level. [J Adv Vet Anim Res 2024; 11(4.000): 1023-1029]