¿Somos lo que comemos? Un estudio sobre la composición tisular y microbiológica de la carne picada de vacuno

During recent years, probably due to the economic crisis, there has been an increase in the consumption of minced beef in Spain. A study was carried out to determine the tissue and microbiological composition of the minced beef on sale. Seven packets were bought randomly from shops throughout the region of Madrid and their contents processed with formalin fixation and paraffin embedding and examined by optical microscopy to examine tissue composition and the state of preservation. A microbiological study was also carried out. We found that these meat products were of poor quality, badly preserved and frequently contaminated with faecal bacteria.