Using Histological Analysis to Detect Mincemeat Falsification

Abstract

The article considers the problem of the quality and falsification of semi-finished meat products in the Russian Federation. The studies carried out based on the Perm Agrarian and Technological University in 2019. Samples of artificially falsified minced meat controlled by intact ground beef used as material for research. Shredded liver, kidneys, lungs, udder, diaphragm are introduced into the test samples. The tests were carried out by the histological method, according to GOST 19496-2013. By using histological analysis of minced striated muscles obtained images striation characteristic of skeletal musculature. In the cytoplasm of individual myocytes, sarcocystis found that was quite high. Comparative analysis mincemeat with minced skeletal and diaphragmatic muscles revealed it hard to detect as falsification. However, it's possible given some morphological differences between skeletal and diaphragmatic muscle fibers. In the process of microscopy of minced meat samples, without falsified by-products, inclusions of the corresponding tissues are easily visualized. As a result, we can conclude that histological analysis is a reasonably reliable way to determine the composition of chopped meat products. Unfortunately, the current standard is the mandatory histological identification of semi-finished products only if there is a disagreement on the structure of the raw material. That is, the problem of falsification lies not only in the dishonesty of producers but also in the presence of regulatory requirements governing the requirements for meat and meat products.