Regarding to investment of raw meat products such as Hamburger consumption in our country, quality control and safety of these products is very important issue. One the most probable adulteration in manufacturing of meat products is application of unpermitted edible tissues in formula instead of meat, which may have many public health consequences. The aim of present research was histological study of industrial hamburgers containing 30 and 60 percent meat for presence of unpermitted edible tissues and correlation of this factor to meat connective tissue chemical indices. 44 industrial Hamburger containing 30 and 60 percent meat produced in Tehran province were collected in summer of 1391.The samples were tested for detection of unpermitted edible tissues in formula via two laboratory histology (Hematoxylin-Eosin staining) and chemical analysis for determination of collagen and Hydroxyproline. Frequency of unpermitted edible tissues in Hamburgers containing 30 percent meat was 2.5 times more than 60 percent Hamburgers. The most popular unpermitted tissues were found in Hamburger samples were chicken skin and hyaline cartilage. There was not any significant difference between collagen and hydroxyproline content of 30 and 60 percent meat Hamburgers. Application of unpermitted edible tissues in Hamburger formula is a popular adulteration in Tehran province and may have serious health consequences for consumers. According to the results, routine chemical methods which use for quality control of Hamburger such as determination of collagen and hydroxyproline would not be able to reveal this kind of adulteration and application of histological methods is necessary for control of Hamburgers to detect unpermitted edible tissues in this product.

Standard of detection disallowed tissues in meat production prepared by national committee of technical commission of food and agricultural production standard in 10/6/1380. In this standard, tissues as mammary gland, lung, urinary bladder, cartilage, lymphoid tissues, vessels and nerves, skin, head muscles and visceral fat tissues were considered disallowed tissues and to consume these tissues in meat production was forbidden. In this research, usage of disallowed tissues was studied in hamburgers of East Azerbaijan meat production factories. Over one hundred hamburgers were collected from East Azerbaijan meat production factories and routine histological sections were prepared. This research results were showed which considerable amount of disallowed tissues as cartilage, bone, esophagus, skin and smooth muscle were used. Considerable amount of dense regular and irregular connective tissue were observed too. Dens regular connective tissue related to tendon and ligament and dens irregular connective tissue is observing between mammary gland lobules, lamina propria and tunica submucosa of tubular organs as urinary bladder, esophagus, vagina, cervix and dermis. Also high amount of plant tissue was observed in studied hamburgers. Generally ,this research results showed that meat production companies in East Azerbaijan added disallowed tissues in hamburgers without any limited and this problem request high consideration and inspection of legal authorities.

The prevention the using of unauthorized tissues (such as skin, bone, cartilage, soya, etc.) in the production of meat products in recent years has been very much considered. This is done to identify offending production units and increase consumer confidence in meat products. Histological method should be used to control the ingredients of meat products, along with chemical tests. The purpose of this study was to investigate the ability of histological experiments to reduce the violations of the use of unauthorized tissues in meat products (Sausages, Kielbasa, burgers, Kabab Loghmeh and nuggets). For this purpose, in the period of three years, from the second half of 2014 to the end of the first half of 2017, samples were sent to three laboratories for the detection of unauthorized tissues in the provinces of Tehran, Alborz and Esfahan were evaluated and recorded. The final results of the data recording after the end of the three-year period were evaluated by statistical software and the results were presented in the chart and picture. The results showed a significant decrease in the use of unauthorized tissues during the course of the study. By presenting the results of this research, we can be stated that histological examination as a diagnostic test has been able to play a role in preventing the use of unauthorized tissues in meat products.

Nowadays, meat products that are easily prepared and cooked are of great concern to the people. Among them, hamburgers are one of the products of meat production, which is often produced in both industrial and handmade form, and the use of unauthorized meat such as the undesirable plant adjuvants of slaughter animals (lung, breast, spleen, abdominal cavity organs, gizzard, chicken skin, etc.) in the compound formula is one of the adulterations of this product. The purpose of this study was to determine the use of unauthorized tissues in handmade burgers supplied in Tehran by histological method.
In this study, in the year 2014, 35 handmade hamburgers were examined for the presence of unauthorized tissues and non-authorized substitutes in the formulation, by histological method (staining with hematoxylin and eosin).
In this study, the percentage of use of unauthorized tissues in hand-made samples was 48.57% including chicken paste (14 cases) and skin (3 cases). Statistical analysis of the data showed that the percentage of use of chicken paste had a significant difference compared with skin use (P value Due to the fact that the use of unauthorized tissues in burgers according to existing standards is a fraud and endangers the health of consumers, the necessity of strict hygienic controls and supervision is necessary for the deli.

Checking the quality of meat products is very important. The purpose of this research is to investigatethe presence of unauthorized tissues in this product to improve its quality and safety level and promote the health of society. In this cross-sectional descriptive study, sausages with meat percentages of 40, 55 and 70 wererandomly purchased from three factories (10 pieces each) and divided into three pieces and then three slides from each piece with hematoxylin-eosin method was prepared (270 slides in total). Finally, 10 microscopic fields were examined from each slide. The data were analyzed by using SPSS software. At the level of less than 0.05, the difference between the groups was considered significant and the results were shown as Mean ± SD. Furthermore, the frequency percentage of tissues in each of the sausages was calculated. Cartilage tissue, bone, skin, kidney, salivary gland, blood vessel, abdominal viscera and plant tissues were observed in all meat products. However, central nervous system and spleen tissues were not seen in any of the samples. In sausage 40%, the highest frequency percentage of tissue was related to skin, in sausage 55%, skin and kidney, and in sausage 70%, kidney. In addition, the amount of illegal tissues was different in 40%, 55% and 70% sausages and this difference was significant in many tissues. By using histological methods, it is possible to detect illegal tissues in meat products and obligate factories to comply with the national standard.

Nowadays, the consumption of meat and meat products in different countries varies considerably based on social, economic, and geographical differences. Meat and meat products are the most important sources of protein. This study aimed to investigate the possibility of unauthorized tissues in sausage products in Tabriz and Khoy by histotechnique. For this, 80 sausages samples with ≤ 55% and > 55% 55% meat content were collected (from January to March of 2015). For histological evaluation, the slides were stained with Hematoxylin and Eosin. Based on results, in 87.5% of the samples, cartilage tissue with a high percentage was observed. Unauthorized tissues types such as glands, connective tissue, fat, skin, cartilage, bone, trachea, lung, bladder, parasite eggs, and intestine were observed. The presence of unauthorized tissues in most samples may reduce consumers' desire to use sausages. Consequently, there is a necessity for efficient control at the regional level by authority organizations.

Nowadays the consumption of meat and animal carcasses in most countries is increasing. Regarding to economic values ​​of meat, usage of unauthorized tissues in minced meat by jobbers is probable. Therefore; the present study was performed in order to detect unauthorized tissues in minced meat.
In this study, a total of 20 samples of trade frozen minced meat was purchased from various stores in Yazd city.Then each sample was divided into three parts and then one piece was taken from each part. The tissues were fixed in 10 % neutral-buffered formalin and were routinely processed for light microscopy and embedded in paraffin. The paraffin-embedded blocks were cut into 6 µm sections and stained using hematoxylin and eosin (H&E) for histological study.
The skeletal muscle tissues were visible clearly in all samples. Although, connective tissue, adipose tissue and smooth muscle were seen but unauthorized tissues were not detected in any sample. Just in one sample, the residuals of the skin tissue was showed and in another sample , possessed bone tissue and in half of the samples the residuals of visceral organs were seen. In addition, some sections of the ligament were found.
The present study showed that the meat which has been used in preparation of this product had not premium quality. Due to importance of health and quality of meat, detection of unauthorized tissues in this product with histological technique is suggested.

Due to the high consumption of meat products, there are some reports of fraud in some of the products. Because of the key role of histological techniques to recognize the type of tissues used in these products, in this study both conventional and special histological staining methods wereconducted to assess the quality and quantity of unauthorized tissue likely used in the sausages on the market. Various samples of sausages were collected and 12 pieces of each sample were fixed in 10% buffered formalin solution. After routine histologicalprocessing, the sections were stained with heamatoxylin-eosin and Masson's trichrome staining. Unauthorized tissues such as the salivary gland, soft palate, heart muscle, aorta, hair, skin, bone and cartilage were observed in some samples. Boneand hyaline cartilage showed the highest frequency with 41.7% and 54.2%, respectively. By using Masson's trichrome staining, fascinated the detection of many tissues, especially connective tissue and small pieces of them. According to these results, performing the histological methods, particularly Masson trichrome staining seems applicable method to qualitatively and quantitatively diagnosisofunauthorizedtissues in heated meat products.

Meat products producers represent their specific formulation; therefore, it is necessary to evaluate the presence of frauds in such products. This research was conducted to evaluate the quality of meat products at restaurants of Tabriz. For this, a total of 33 samples of ground meat mixes used for Kebab making were obtained. The samples were subjected to chemical and histological assays. Chemical analyzing was performed by means of collagen and hydroxyproline amino acid indices using colorimetric method. Moreover, histological evaluation was conducted by hematoxylin and eosin staining. Results showed that mean values of hydroxyproline and collagen were 0.0384±0.0268 and mean was 0.2993±0.0209, respectively. Besides, the presence of unauthorized bone, cartilage and lung tissues were found in 12.1 %, 18.2 % and 9.1 %, respectively. Comparison of the histological and chemical outcomes revealed that a direct difference between amount of meat and hydroxyproline ranges. Moreover, the amount of hydroxyproline was different among various tissues (i.e., hydroxyproline content was in high level in fraud samples). It was concluded that handmade meat products prepared in Tabriz were not free of inadvertent/intentional fraud; therefore organized control is essential.

Meat is one of society's most important nutritional needs, the price of which is higher than other food groups. In recent years, the use of meat products has increased due to human lifestyle changes. Fraud in meat products occurs for various reasons, including the economic value of meat. Therefore, it is crucial to use fast and accurate methods of identifying these frauds.

The purpose of this study is to determine the unauthorized tissue by a histological method as well as to determine the unauthorized species used in meat products of factories in Hamadan province.

In the summer of 2021, fifty samples were collected from active production units of the Hamedan province that were available in the Hamadan city market and transferred to the laboratory for histological laboratory and animal species determination by PCR test. For the histology test based on the national standard 6103, the samples were subjected to fixation, passage (dehydration, clearing, impregnation with molten paraffin), blocking, sectioning, and H&E staining. PCR method was used to determine the type of animal species used in the production of the collected samples.

The results confirmed the presence of unauthorized tissues, including bone, cartilage (articular and respiratory cartilage), skin, and glandular organ in meat products. Also, PCR test results showed that chicken meat was found in 100% of the samples labeled with beef.

The presence of illegal tissue and the use of chicken meat in products labeled as beef meat is evident in the sausages produced in Hamadan province.