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Investigation of Tissue Adulterations by Histological Method in Various Commercial Ready-to-Eat Meat Products Using Hematoxylin-Eosin (H&E) Staining

Document Type : Research Paper

Authors

1 Department of Food Hygiene and Quality Control, Ka.C.,Islamic Azad University,Karaj,Iran

2 Department of Basic science, Ka.C.,Islamic Azad University,Karaj,Iran

10.22092/fooder.2026.372670.1452

Abstract

The consumption of meat and meat products has been increasing globally. Given the economic value of meat, one of the most significant forms of adulteration in processed meat products is the substitution of authorized meat with unauthorized edible tissues, which may pose serious health risks. This study aimed to investigate and identify unauthorized tissues in commercially produced meat products from selected food manufacturing companies. For this purpose, 30 samples were randomly collected from commercial products. Each sample was divided into three parts, and one piece from each part was fixed in 10% neutral buffered formalin. The samples were prepared for light microscopic examination using routine histological techniques, embedded in paraffin, sectioned at 6 micrometers, and stained with hematoxylin and eosin.
Histological analysis revealed that 100% of the samples contained striated muscle tissue. Plant tissues and components were observed in 93% (28 samples), while connective tissue and fascia were detected in 83% (25 samples). Smooth muscle was found in only 3% (1 sample). No skin or abdominal tissues were identified in any of the samples. Additionally, lung tissue was present in 10% (3 samples), cartilage in 20% (6 samples), and adipose tissue in 73% (22 samples). Since conventional quality control methods are unable to detect such adulteration, it is recommended that histological techniques, which offer higher sensitivity and accuracy, replace it with routine chemical tests. Furthermore, due to the potential health risks associated with the presence of unauthorized tissues in meat products, stricter regulatory oversight and control measures are essential.

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References
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Food Engineering Research
Volume 25, Issue 2
September 2026
Pages 37-48
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