Qualitative and Quantitative Analysis of Unauthorized Tissues in Heated Meat Products (Sausage) with Histological Method

Due to the high consumption of meat products, there are some reports of fraud in some of the products. Because of the key role of histological techniques to recognize the type of tissues used in these products, in this study both conventional and special histological staining methods wereconducted to assess the quality and quantity of unauthorized tissue likely used in the sausages on the market. Various samples of sausages were collected and 12 pieces of each sample were fixed in 10% buffered formalin solution. After routine histologicalprocessing, the sections were stained with heamatoxylin-eosin and Masson's trichrome staining. Unauthorized tissues such as the salivary gland, soft palate, heart muscle, aorta, hair, skin, bone and cartilage were observed in some samples. Boneand hyaline cartilage showed the highest frequency with 41.7% and 54.2%, respectively. By using Masson's trichrome staining, fascinated the detection of many tissues, especially connective tissue and small pieces of them. According to these results, performing the histological methods, particularly Masson trichrome staining seems applicable method to qualitatively and quantitatively diagnosisofunauthorizedtissues in heated meat products.