Species identification and animal authentication in meat products: a review |
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Authors: | Mahsa Alikord Hassan Momtaz Javad keramat Mahdi Kadivar Aziz Homayouni Rad |
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Affiliation: | 1.Department of Food Science and Technology, Faculty of Nutrition,Tabriz University of Medical Sciences,Tabriz,Iran;2.Department of Microbiology, Faculty of Veterinary Medicine,Islamic Azad University Shahrekord Branch,Shahrekord,Iran;3.Department of Food Science and Technology, Faculty of Agriculture,Isfahan University of Technology,Isfahan,Iran |
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Abstract: | Meat species identification and animal authentication in meat products is a significant subject, attention to which would contribute to fair-trade, and would enable consumers to make informed choices. Analytical methods are often based on protein or DNA measurements. Methods based on protein fractions include electrophoretic, chromatographic and immunological techniques and are often not suitable for compound food products, nor are they sensitive in processed products to differentiate closely related meat species. Advances in DNA technology have led to the rapid development of alternative approaches to species identification. Recently, application of polymerase chain reaction in food analysis has increased in the light of their simplicity, specificity and sensitivity. This review discusses a wide range of analytical methods with a focus on their ability to quantify meat and authentication of meat products. |
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