INCIDENCE OF MEAT PRODUCTS ADULTERATION USING DIFFERENT TECHNIQUES

GAAFAR, HALA W.; EDRIS, ABO BAKR M.; ABD EL-NAEIM, MONA N.; ARAB, WALID S.

doi:10.21608/avmj.2025.343150.1517

INCIDENCE OF MEAT PRODUCTS ADULTERATION USING DIFFERENT TECHNIQUES

Document Type : Research article

Authors

¹ M.V.Sc. of Meat Hygiene, Faculty of Veterinary Medicine, Benha University

² Professor of Meat Hygiene, Faculty of Veterinary Medicine, Benha University.

³ Professor of Histology, Faculty of Veterinary Medicine, Benha University.

⁴ Professor of Meat Hygiene, Faculty of Veterinary Medicine, Benha University

10.21608/avmj.2025.343150.1517

Abstract

A total of sixty samples of cooked beef products (burger, sausage and beef hawawshi, 20 samples from each) had been collected from some restaurants in the Gharbia district in Egypt. The samples were examined for adulteration with prohibited meat using different techniques, a simple technique (sulphuric acid heating test) and standard techniques (precipitation test and PCR). The results showed the non-adulterated samples were 17 samples (85 %) of burger, 15 samples (75 %) of sausage and 14 samples (70 %) of hawawshi, while the samples which had been adulterated with equine meat were 2 samples (10 %) of burger, 4 samples (20 %) of sausage and 4 samples (20 %) of hawawshi. But only one sample (5 %) of burger and hawawshi had been adulterated with dog meat; moreover, we found pork meat in two samples only, one of the sausages and the other in the hawawshi samples.

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