Meat Adulteration, Methods of Detection and Its Public Health Importance

Shaltout FA

Published on: 2024-01-16

Abstract

An abattoir is the place in which animals are slaughtered for human consumption. Abattoir plays an important role in the prevention of zoonotic diseases between animals and humans, like Mycobacterium tuberculosis, a reemerging foodborne disease, and also in preventing infectious diseases between animals. Mycobacterium tuberculosis is caused by a species of pathogenic bacteria in the family Mycobacteriaceae. The causative agent bacteria of bovine tuberculosis, a reemerging foodborne disease, have an unusual, waxy coating on their cell surfaces, primarily due to the presence of mycolic acid. This coating makes the cells impervious to Gram staining, and as a result, the causative agent bacteria of bovine tuberculosis, a reemerging foodborne disease, can appear weakly Gram-positive. Acid-fast stains such as Ziehl-Neelsen stain or fluorescent stains such as auramine are used instead to identify the causative agent of bovine tuberculosis as a reemerging foodborne disease with a microscope. The causative agent bacteria of bovine tuberculosis, a reemerging foodborne disease, is highly aerobic and requires high levels of oxygen. Primarily a pathogen of the mammalian respiratory system, it infects the lungs. The most frequently used diagnostic methods for bovine tuberculosis as a reemerging foodborne disease are the tuberculin skin examination, acid-fast stain, culture, and polymerase chain reaction.

Keywords

Abattoir; Cattle; Mycobacterium tuberculosis; Reemerging; Foodborne diseases

Introduction

The meat adulteration of meat and meat products is sold fresh, chilled after slaughter, or frozen. Equipped or not equipped.

Or sold in the form of processed, canned, smoked, dried, or... salted or spiced (1,5 and 91). To determine its quality and health safety, several procedures must be performed. Tests. Tests vary from product to product (6, 7, 8, 9, 10, and 92).

Methods For Evaluating Meat and Meat Products for Adulteration and Quality

By Using Analytical And Sensuality

Physical, chemical, and bacteriological methods for the detection of adulteration of meat and meat products

The Sensory Means

It is a group of natural and sensory characteristics carried out by a group of panelists, people with knowledge and experience of these qualities (11, 12, 13, 14, 15, and 93).

Either a small number of arbitrators, trained arbitrators, quality assessment, or a larger number of arbitrators to avoid the mistakes of some arbitrators and evaluate the degree of acceptability of consumers (16, 17, 18, 19, 20, and 94).

Judging is done by giving a score for each desired characteristic by distributing questionnaires. Analyze the data statistically. One of the most important sensory qualities tested in meat is its appearance. Texture and freshness, color, taste, smell, flavor, and juiciness (21, 22, 23, 24, 25, and 95).

The Analytical Means

It is a set of analytical estimates used to estimate specific values in meat, judging the quality of the meat or its conformity to specifications. Some analytical tests can be associated with sensory tests (26, 27, 28, 29, 30, and 96).

The Physical Means

Estimation of meat texture, Determination of meat pH, Determination of the refractive index of the meat tissue extract and color estimation of meat (31, 32, 33, 34, 35, and 97).

The Chemical Means

Decomposition of meat components by microbes, autolysis enzymes, or as a result of chemical reactions such as fat rancidity, Chemical compounds, Total reduced volatiles, Estimation of the indole number, Determination of ammonia and fat rancidity tests (36, 37, 38, 39, 40, and 98).

The Microbiological Means

Total viable bacterial count, total anaerobic bacteria count, coliform group, total mold and yeast count (41, 42, 43, 44, 45, and 99).

The Commercial Adulteration Methods Used in Meat and Meat Products

Adding preservatives such as boric acid, sulfur salts, and others with the aim of delaying or concealing the spoilage of meat and giving the meat a bright color and appearing fresh (46, 47, 48, 49, 50, and 100).

Public Health Hazards of The Adulteration of Meat and Meat Products

It has a harmful effect on health. It hides the smell of rotting meat, hides the true color of raw meat, adding nicotinic acid compounds (one of the elements of a group) or sodium nicotinate to meat Preserved to maintain the desired red color of meat for the consumer (51, 52, 53, 54, 55, and 101).

Eating a large amount of these compounds leads to symptoms appearing. Pathology in humans is defined as flushing of the face and neck with itching, nausea, sweating, and abdominal cramping (56, 57, 58, 59, 60, and 102). Selling meat from animals infected with diseases This is done by slaughtering sick animals outside approved state slaughterhouses. It is recommended to avoid buying meat without seals and Selling goat meat as lamb by sewing a lamb into the back of the goat (61, 62, 63, 64, 65, and 103).

The Differentiation Between Lamb and Goat Meat Through Carcass Identification

Selling female meat as male meat, also by sewing, selling fetal meat as veal meat, one of the types of veal or beef meat, or young buffalo, which feed only on milk; As the average age to obtain veal meat, The flesh of the fetus is saturated with water, pale in color, and contains a high percentage of glycogen (104, 105, 106, 107, and 108). Selling the meat of lean animals after slaughtering them without medical treatment, Inflating the carcass to make the consumer think that it is full of meat, sell pantami before it dries; the moisture content must not exceed 40%. Selling cat meat as rabbit meat (109, 110, 111, 112, and 113). Injecting chicken meat with water with syringes to increase weight and freeze it, imported canned meat made from unhealthy meat is madness. Cows, spoiled meat, containing entrails, heads, or appendages Meat is not fit for human consumption. Forgery of the declaration label on packages by changing the country of origin (66, 67, 68, 69, 70, and 114).

The Methods for Detection of Adulteration in Meat and Meat Products

Color Tests

Each type of meat has a special color, as cows’ meat is bright red with yellow fat, buffalos’ meat is dark red with white fat, Goats and sheep meat hair tends to stick to it; donkeys’ meat is dark red to dark bluish brown and has a bad smell. Its fibers are prominent, a little fat with a copper color, and have a greasy consistency (71, 72, 73, 74, 75, and 114).

The Pre-Cooking Tests of Meat:

Heat the knife and then cut the meat, which produces a bad smell, is invalid. To find out the meat of dead animals, the meat is very tough, and we put a piece of meat in water. If it is contaminated with blood, it indicates it is from a dead animal (76, 77, 78, 79, 80, and 114).

The Tests While Cooking the Meat:

When donkey meat is immersed in water, yellow, oily spots appear. The texture of boiled meat is rough with a sweet taste (81, 82, 83, 84, 85, and 114).

The Ehrlich Test of Meat

Add formalin to a piece of meat after one day if it appears to have a distinctive smell similar to that of a roasted goose. The meat is donkey meat (86, 87, 88, 89, 90, and 114).

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