Egyptian veterinary reseachers collected fifty samples of each type of different meat product (luncheon chicken, luncheon meat, sausage, beefburger, minced meat, and kofta) from different supermarkets in Assiut City, making a total of 450 samples. All of the samples were analysed by different microscopy techniques (light, fluorescence, histochemical microscopy, and scanning electron microscopy (SEM)) for the detection of non-muscle adulteration.  Haematoxylin-eosin (HE) staining was used for general histological examinations, and different histochemical techniques were used to stain parafinised sections.The adulterating tissues detected were:- nuchal ligament, large elastic blood vessels, muscular artery. elastic fibers, lung, cardiac muscle fibers, tendon, spongy bone, bone of immature animals, adipose tis­sue, cartilage (hyaline arid white fibrocartilage), and smooth muscle of visceral organs. SEM detected contamination of the minced meat by bacteria and yeast. Fluorescence microscopy was used as an effective method for the detection of bone and cartilage. The findings of the present work provide qualitative evaluations and the detection of unauthorised tissues in different meat products using different effective histological techniques.

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