Determination of tissue types in minced manti by histological methods

By the innovations in the industry, fields in the meat production showed a parallel progression It provided a demonstration in parallel with the industry in the use of manti, which has an important place in food consumption. In the continuation of production, different processes are not taken to increase the storage time and to protect the product quality and taste. Different processes could be implemented to prolong the shelf life and, protect product quality and taste after the production. Manti offered for sale; could be in the forms of frozen manti and baked manti. To increase the profitability of the producers; tissues and organs that do not comply with the Turkish Food Codex are mixed in the manti mince. These manipulations to lower the production costs, deceives the consumers and leads to an unfair competition against the healthy products. Besides, these manipulations threathens public health and causes violations in the food security. Various histological examinations are among the most frequently used techniques in the detection of adulteration in meat products. In this study entitled "Histological Determination of Tissue Types in Manti", it was aimed to investigate the microscopic structures of the various tissues added into the manti mince after different processes, and it was also intended to inspect the effects of freezing and baking processes on the skeletal muscles in manti mince to contribute to the literature.