Histological study of industrial hamburgers containing 30 and 60 percent meat for presence of unpermitted edible tissues and correlation of this factor to meat connective tissue chemical indices

Regarding to investment of raw meat products such as Hamburger consumption in our country, quality control and safety of these products is very important issue. One the most probable adulteration in manufacturing of meat products is application of unpermitted edible tissues in formula instead of meat, which may have many public health consequences. The aim of present research was histological study of industrial hamburgers containing 30 and 60 percent meat for presence of unpermitted edible tissues and correlation of this factor to meat connective tissue chemical indices. 44 industrial Hamburger containing 30 and 60 percent meat produced in Tehran province were collected in summer of 1391.The samples were tested for detection of unpermitted edible tissues in formula via two laboratory histology (Hematoxylin-Eosin staining) and chemical analysis for determination of collagen and Hydroxyproline. Frequency of unpermitted edible tissues in Hamburgers containing 30 percent meat was 2.5 times more than 60 percent Hamburgers. The most popular unpermitted tissues were found in Hamburger samples were chicken skin and hyaline cartilage. There was not any significant difference between collagen and hydroxyproline content of 30 and 60 percent meat Hamburgers. Application of unpermitted edible tissues in Hamburger formula is a popular adulteration in Tehran province and may have serious health consequences for consumers. According to the results, routine chemical methods which use for quality control of Hamburger such as determination of collagen and hydroxyproline would not be able to reveal this kind of adulteration and application of histological methods is necessary for control of Hamburgers to detect unpermitted edible tissues in this product.