Histological Studies on Some Meat Products

Hundred samples of sausuge ( 70 samples of beefand 30 samples of pork )were collected from differentbutcher’s shops 8nd groceries at Cairo and Giza. Thesamples were braught to the laboratory,then preparedand 10 sections of 8 mm. thickness were cut by meansof cryostat from each sample. Five sections werestained by C8lleja stain and the rest by a oc E stain.Iw en ty fields per each Slide were examined micro-scopically to determine the different tissues incorpo-rated in the product. The average percentages oflifferent tissues in various samples are recorded inbab Le s (~) and (4) •The frequency distribution of beef SausageiElmples ba se d on their skeletal muscles content wereThe anim.’11s ware aeleotecl from El~KhQttarQ farms, SharkiaGovernment. Clfter being examined by reotal palpation. t o. ooni’i:tmpregnm]oJ’ • ’” During the period of experiment the anil1lDls, were kept~der veterinary supervision to avoid any comp~oationB whioh!In.\” Q ocompony pnegnanoy,The blood serum samples wore colleoted ~nthly to determinethQ f’!,llow1ng parQme~ers&Caloium, ;.; InorgauJ.o phospho rus,Magno si um, ..; lro1l. Sodium.potoBsium ; Total proteins end protein fractions