Histological studies on some Egyptian meat products

ABSTRACT

Forty-five samples of raw fresh meat products [15 each of sausage, hamburger and kofta] were collected from different localities at Giza and Zagazig. All samples were brought to the laboratory and immediately prepared for histological examination. Five sections were stained by calleja stain. The slides were mounted and examined microscopically to determine the different tissues in various samples. The results were classified into five groups according to the percentages of skeletal muscles. Skeletal muscles, connective tissues, fatty tissues and spices and plant tissues could be detected in all examined samples beside they constitutes the highest components. Other tissues as cardiac muscles, cartilage, intestinal tissues, blood vessels, nerve tissues, hair and soya protein could be demonstrated with different percentages in the examined samples. 93.33% of sausage samples were not within the permissible limit recommended by Ministry of Industry [1977]. Suggestions were discussed