Volume 20, Issue 137 (2023)                   FSCT 2023, 20(137): 49-59 | Back to browse issues page

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Rashidimehr A, Falahi P, Zargaran A, Esfarjani F, Amirahmadi M, Eskandari S. Feasibility study of the stereological method to determine the percentage of meat used in raw (Hamburger) and heat-treated (Sausage) meat products. FSCT 2023; 20 (137) :49-59
URL: http://fsct.modares.ac.ir/article-7-66315-en.html
1- Assistant Professor, Department of Basic Sciences, Faculty of Veterinary Medicine, Lorestan University, Khorramabad, Iran
2- Researcher, Private Sector Food Safety Expert and Head of the Technical Committee of Iran Meat Products Association, Tehran, Iran
3- Assistant Professor, National Nutrition and Food Technology Research Institute (NNFTRI), Shahid Beheshti University of Medical Sciences and Health Services (SBMU), Tehran, Iran
4- Assistant Professor, Food, Drug and Medical Equipment Control Laboratories, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
5- Food and Drug Laboratory Research Center (FDLRC), Food and Drug Administration (IR-FDA), Ministry of Health and Medical Education (MoH+ME), Tehran, Iran
6- ood and Drug Administration (IR-FDA), Ministry of Health and Medical Education , s_e50@yahoo.com
Abstract:   (699 Views)
Accurate food labelling is of utmost importance for fair trade and empowering consumers to make knowledgeable choices. Quantitative assessment of the meats is one of the most important factors in authentication of this meat product. Therefore, the purpose of this research was the efficiency of the stereological method for detection of the percentage of meat used in raw (Hamburger) and heat-treated (Sausage) meat products. In this study, three samples of beef burger (containing 30, 60 and 90 % meat) and sausage (containing 40, 60 and 90 % meat) were prepared. Each sample was flattened, and then fractionator sampling using a perforated plate as a cutting guide was used for getting systematic uniform random blocks. Totally, 12 blocks were taken from each sample. Each block was fixed in 10 % neutral formalin and embedded in paraffin. The obtained samples, after preparation of tissue sections and staining using haematoxylin and eosin (H&E), were studied by a light microscope. The data were analyzed using one-way ANOVA statistical method and t-test was used to compare significance difference between groups. Stereological analysis showed that the estimated meat percentages in beef burger in different percentages (30, 60 and 90%) did not have a significant difference with the real percentages of meat. In the case of sausage, there was significant difference between the estimated meat percentages and the real percentages of meat in different samples of sausage. Stereology method can be a suitable complementary method to detect the amount of meat used in raw meat products.
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Article Type: Original Research | Subject: Meat and Products Technology
Received: 2022/12/25 | Accepted: 2023/04/12 | Published: 2023/07/1

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