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IJSTR >> Volume 7 - Issue 10, October 2018 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Histological Investigation Of Fermented Sausages Sold In Sanlıurfa Province

[Full Text]

 

AUTHOR(S)

Ismail Sah HAREM, Serap KILIC ALTUN

 

KEYWORDS

Sausage, histological examination, tissue

 

ABSTRACT

Whether meat products are produced in accordance with standards and in quality control; In addition to chemical, microbiological and organoleptic examinations, histological examinations are performed in order to give better results than obtaining good quality and healthy products. In this work, it was aimed to reveal the internal organs and tissues used in the construction of sausages which are sold in retail in Şanlıurfa province by histological diagnosis methods. Thirty-two sausages sold in retail were obtained from the butchers and grocery stores in the city center and histologically analyzed by hematoxylin-eosin staining method. Cartilage tissue, bone tissue, lymphoid tissue, connective tissue, skin glands, hair follicles, skin and internal organs were determined in fermented sausage samples. It has been determined that the analyzed sausage does not carry the characteristics specified by national standards. In the study, it was determined that sausage samples obtained from Şanlıurfa province were added with different animal tissues which should not be included except for muscle tissue. Control of whether meat products conform to standards and histological analysis in addition to other analyzes in order to protect consumer health has resulted in contributing to healthy food production.

 

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