Histological and molecular evaluation of raw meatball products

dc.contributor.authorÖzcan, Ali
dc.contributor.buuauthorİlhan, Tuncay
dc.contributor.departmentVeteriner Fakültesi
dc.contributor.departmentHistoloji Embriyoloji Ana Bilim Dalı
dc.contributor.orcid0000-0002-7327-9319tr_TR
dc.date.accessioned2023-03-02T10:58:17Z
dc.date.available2023-03-02T10:58:17Z
dc.date.issued2022-11-14
dc.description.abstractMeat is an important source of protein with high biological value. Due to this importance, the production and consumption of meat and meat products such as minced meat, salami, sausage, meatballs, and roasted meat have been increasing rapidly in recent years. In order to earn more money, some companies sell animal meats that are not consumed by society by mixing them into meat products without considering the health, habits, ethical and cultural values of people. In this study, it is aimed to examine whether there are undesirable tissues and muscle tissue belonging to different species in meat products by making histological and molecular evaluations in raw meatball products offered for sale. Evaluations were made by taking samples of raw meatball products offered for sale by 6 different well-known supermarkets. In the results we obtained, it was observed that the integrity of the muscle tissue was not impaired in sample 1, but the presence of cartilage fragments in places. In sample 2, different sizes of tendon fragments and nerve fiber bundles were detected, with less muscle tissue. In sample number 3, it was observed that the integrity of the muscle tissue was not impaired and the spice pieces were excessive. In sample number 4, it was observed that the integrity of the muscle tissue was partially damaged. In sample 5, large tendon fragments and abundant connective tissue were detected. In sample 6, an image was detected, suggesting that it was caused by too much use of the additive. In the RT-PCR results, no tissue belonging to different species was found in any of the 6 samples we received. These results, in addition to being inappropriate in terms of public health and consumer rights, also appear as attempts to gain unfair financial gain.en_US
dc.identifier.citationİlhan, T. ve Özcan, A. (2022). ''Histological and molecular evaluation of raw meatball products''. Veteriner Hekimlikte Araştırma Dergisi, 41(2), 112-116.tr_TR
dc.identifier.endpage116tr_TR
dc.identifier.issn1301-3173
dc.identifier.issue2tr_TR
dc.identifier.startpage112tr_TR
dc.identifier.urihttps://doi.org/10.30782/jrvm.1170017
dc.identifier.urihttps://dergipark.org.tr/tr/download/article-file/2628405
dc.identifier.urihttp://hdl.handle.net/11452/31296
dc.identifier.volume41tr_TR
dc.language.isoenen_US
dc.publisherBursa Uludağ Üniversitesitr_TR
dc.relation.collaborationSanayitr_TR
dc.relation.journalVeteriner Hekimlikte Araştırma Dergisi / Journal of Research in Veterinary Medicinetr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectRaw meatballen_US
dc.subjectHistologyen_US
dc.subjectRt-Pcren_US
dc.titleHistological and molecular evaluation of raw meatball productsen_US
dc.typeArticleen_US
local.contributor.departmentVeteriner Fakültesi/Histoloji Embriyoloji Ana Bilim Dalıtr_TR

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