Today, the desire to use Minced Meat has grown as one of the available raw foods. Due to the economic value of Meat, there is the likelihood of using unauthorized Meat or other Meat in Minced Meat. There are several methods to detect adulteration in ground Meat. One of the best methods for detecting these adulterations is molecular tests like PCR. Today, this technique has been widely used because of its speed, simplicity, sensitivity and specificity. In this research, it was used of polymerase chain reaction (PCR) technique to detect adulteration in Minced Meats collected from Tabriz. The PCR primers were designed based on the ND2 sequence of mitochondrial genes of donkey and genome of cow. Amplification sizes were 145 and 274 bp for donkey and cow respectively. Screening of 98 commercial Minced Meats collected from different parts of Tabriz, 7 samples were showed which have contamination with donkey Meat.

Background & Objectives: Regarding to economic value of Meat, use of unauthorized animal tissue is possible in Meat products. Therefore, the present study was performed to determine the efficacy of histological examination in qualitative and quantitative detection of Minced Meat fraud by means of mixing avian skin and adipose tissues.Methods: In this experimental study, the avian skin and adipose tissue samples of 5, 10, 15, and 20% in Minced Meat were prepared individually. Then sampling and histological examinations were performed. The mean proportions of the surface areas of avian skin and adipose tissues were calculated at five different points of each section and statistical analysis was done by ANOVA.Results: The avian skin and adipose tissues were observed in all samples in different percentages. The quantitative results of histological examination of Minced Meat samples containing 5, 10, 15 and 20% of avian skin and adipose tissues revealed the respective efficacy of this technique to be 8.48±6.15, 11.91±7.32, 16.96±7.93, and 20.54±8.15% for avian skin tissue and 2.92±3.69, 4.24±5.18, 7.21±7.02, and 9.8±10.16 for adipose tissue (p<0.05).Conclusion: The present study showed that histological technique has ability to determine the quality and quantity of avian skin mixing values in Minced Meat products. Although this method showed an acceptable adequacy in qualitative determination of the adipose tissue, however, it has no sufficient adequacy in assessing the quantity of this tissue probably due to dissolution of fat in xylene during the staining process.

The introduction of biologically-active preparations (BAP) in Konskaya Varenaya (Horse and cooked sausage) significantly alters the functional processing and structural-mechanical properties of Minced Meat, thereby affecting the quality of the final product. This study aimed to determine the optimal formulation of combined cooked sausage with BAP by examining the influence of varying amounts of the preparation on Minced Meat and sausage quality. Key functional and processing characteristics, including water-binding power (WBP), moisture content, pH level, yield, and water activity, as well as structural-mechanical properties such as yield value, adhesiveness, and plasticity, were assessed using standard laboratory methods. The results indicated that WBP is significantly influenced by both the quantity of BAP and cutting time. Additionally, the inclusion of egg-derived BAP positively affected the protein system of Minced Meat, leading to an increased pH and enhanced WBP.

Chicken Meat is one of the most perishable foods because of high nutrition value, pH (5.5-6.5) and aw (0.98-0.99) which in this condition almost all kinds of microorganisms can proliferate easily. Among different kinds of natural preservatives Bio- preservation has gained more attention because of healthy effects that may have on their host. The present study was conducted to evaluate the combined effect of Lactobacillus acidophilus and Lactobacillus plantarum (105 cfu/gr) also, the combined effect of Lactobacillus plus EDTA (50mM) on E.coli , Salmonella and mesophilic counts in Minced chicken Meat during 6 days of storage at 4+1oC under aerobic condition. Microbial analysis indicated that the use of lactobacilluses and lactobacilluses with EDTA had significant effects (p<0.05) in reduction of the mesophilic count, probably with at least 1 day extension of shelf life and treatment with both of LAB and EDTA had more effect. Also, according to the results both of treatments had significant effects on pathogenic counts (Salmonella and E. coli) (P<0.05). Treatment with LAB and EDTA at third day of storage reduced the population of Salmonella and E.coli respectively (0.83 and 1.49 log Cfu/gr). Generally, it is suggested that for better influence of lactobacillus with high biopreservative activity, hurdle systems and less initial count of Meat bacteria should be used.

The genus Arcobacter is responsible for gastrointestinal diseases including gastroenteritis and miscarriage in humans. Arcobacter botzleri, Arcobacter criarophilus, and Arcobacter skirrowii are among its most important strains, and their antimicrobial resistance is currently a challenge. The aim of the present study was to determine the prevalence and antimicrobial resistance pattern of Arcobacterium isolated from various foods, including chicken, eggs, and Minced Meat, in Hamedan conty. In this study, 174 samples including 100 chicken Meat samples, 50 egg samples and 24 Minced Meat samples were randomly sampled from supply centers and transferred to the laboratory. The samples were linearly cultured in CAMP specific culture medium enriched with defibrinated sheep blood. The results showed that out of a total of 174 samples, 21 samples (12.06%) were contaminated with Arcobacters. The contamination with Arcobacterium botzleri was 23.80% and Arcobacterium criarophilus was 4.76%, and no contamination with Arcobacterium skirrowii was found. The results of antibiotic resistance assessment showed that the highest resistance was to ampicillin (100%), ciprofloxacin (90.48%), and amoxicillin (85.58%), and the lowest resistance was to gentamicin (zero). According to the findings, it can be concluded that chicken, eggs, and ground Meat are potential sources of contamination with Arcobacter species, and it is recommended to avoid using these foods raw or undercooked, and to limit the use of antibiotics in case of exposure to Arcobacter infections.

Background: Meat is an important source of protein and due to its high economic value, there is a possibility of using other animals’ tissues and cross-species adulteration to reduce its price. The Meat industry has the highest potential for adulteration among food groups, since the raw materials are not identifiable after mixing, making the detection of food adulteration a necessity. Methods: In this study, 14 samples of Minced red Meat from 14 butcher shops in Mashhad were randomly selected, collected, and analyzed using histological and molecular techniques. For histological analysis, the samples were prepared according to the usual methods and the prepared sections were stained using conventional and tissue-specific staining. Molecular analysis was performed using the Real-time PCR technique. The data were analyzed using Rotor-Gene Q software 2. 3. 5. Results: The histological analysis confirmed the presence of gizzard and chicken skin in addition to skeletal muscle, smooth muscle, and adipose tissue in the Minced red Meat samples. Furthermore, the molecular analysis confirmed the use of chicken Meat or chicken waste in a number of samples by confirming chicken DNA. Conclusion: Histological and molecular techniques confirmed the presence of chicken tissues in some Minced red Meat samples, which may have been used to reduce the price of Minced red Meat but is considered as food adulteration.

Changes in quality of silver carp Minced Meat (Hypophthalmichthys molitrix) containing cryoprotectant were investigated. Minced Meat from fresh fish was mixed with cryoprotectant consisting of 4% sucrose, 4% sorbitol, 0.3% polyphosphate (a blend of tetra sodium pyrophosphate and sodium tripolyphosphate with ratio 1:1), then packed in ziploc bags and frozen at -35oC and stored at -18oC for 6 month. Changes in moisture content, crud protein, total lipid, peroxide value (PV), thiobarbituric acid (TBA) and free fatty acids (FFA) were investigated at months 0, 1, 2, 3, 4 and 6. PV and FFA increased during 6 month frozen storage at -18oC (P<0.05). TBA showed an increasing trend, after a decrease in the 2nd month until 6th month but its value was very far from standard spoilage. In addition, moisture content and total lipid of the mince did not change significantly during 6 month frozen storage. Frozon storage of the mince containing cryoprotectant did not significantly affect the crude protein in most of the tested storage periods (P>0.5).

In this study, antibacterial activity of caseinate – based edible film incorporated with 0, 1, 1.5 and 2 ×MIC pomegranate peel extract was evaluated on veal Minced Meat during storage at refrigeration conditions (at 4 °C). In this study the antimicrobial effect of different films on staphylococcus aurous, lactic acid bacteria and total microorganisms population was studied. According to results the presence of caseinate sodium alone has no effect on the growth of any of the microbial species studied in this research and total microbial population was observed about the 3.5 log CFU / g for all control and antimicrobial samples. Although the sensitivity of gram-positive bacteria to antimicrobial agents is very high but the lactic acid bacteria show high resistance to the polyphenolic compounds in pomegranate peel extract.

Background: Biogenic amines are the end products of bacterial decarboxylation of amino acids which occur as a result of bacterial contamination. Those may cause a series of problems for human health such as allergic reactions, itching, breathing difficulties, fever and hypertension.Objectives: This study aimed to isolate different bacteria that can produce decarboxylase enzymes and trail to control it by using garlic, onion and ginger nano-emulsions. Methods: Isolation and identification of some bacteria producing decarboxylase enzymes from Minced Meat, preparation of garlic, ginger and onion nano-emulsions (60%) and investigating their cytotoxicity by sulforhodamine B (SRB) assay. Then, the antibacterial effect of the prepared nano-emulsions against the isolated bacteria was explored by determination of their minimum inhibitory concentrations (MICs) and measuring biogenic amines levels by high performance liquid chromatography (HPLC). Results: The most common bacteria isolated from samples were Salmonella species “Salmonella Typhimurium1, 4{5},12: i: 1.2 and Salmonella arizonae”, Escherichia coli “serotype O44: K74 and O125: K70”, Klebseilla pneumonia, Enterobacter spp, Staphylococcus aureus, Aeromonas hydrophilia, Proteus mirabilis, Pasteurella multocida and Lactobacillus species. The biogenic amines detected on positive samples were putrescine, cadaverine, spermidine, spermine, putrescine, B-phenyl ethyl amine, histamine and tyramine. The sizes of the ginger oil nanoemulsion 60%, garlic oil nanoemulsion 60% and onion oil nanoemulsion 60% were (222.6±2.22 nm, 420.7±36.95 nm and 202.9±2.1 nm) respectively, indicating that they were safe and stable. The antibacterial effect of the used nano emulsions showed that Salmonella spp, E. coli and S. aureus were the most sensitive strains while K. pneumonia and Enterobacter spp. were the most resistant ones. The level of the detected biogenic amines were reduced greatly after addition the oil nanoemulsions 7.5% to examined samples.Conclusion: Using of plant extract as ginger, garlic and onion nanoemulsions oils as antibacterial agents and for reduction of biogenic amines was more effective.