Detection of some Meat Adulterants in a Raw Minced Meat Product Model using Frozen Tissue Microarray Technique

Abstract

In recent years, interest in meat authenticity has been increased. Therefore, twelve groups of beef kofta product were formulated as soya bean, skin, skin emulsion and mechanically deboned poultry meat (MDPM); each of these substances was added with three different concentrations (40, 60 and 80%) in addition to control one. All group samples were subjected to two types of histological examination, conventional paraffin embedding method and frozen tissue microarray. The results of histological examination revealed that both techniques were accurate methods for identification of the separate components of the formulated product and considered extremely useful tools to judge its quality. Moreover, frozen tissue microarray was very helpful in obtaining the result in a short time and allows for examination of a large number of samples at the same time comparing to the conventional method. In addition, no hazard materials like formalin is used, also no ethyl alcohol or xylene is required in this technique. Therefore, microarray technique is reliable and practicable technique that could be used in food quality control laboratory to assess the quality and safety of meat products.