Species determination - Can we detect and quantify meat adulteration?
Proper labelling of meat products is important to help fair-trade, and to enable consumers to make informed choices. However, it has been shown that labelling of species, expressed as weight/weight (w/w), on meat product labels was incorrect in more than 20% of cases. Enforcement of labelling regulations requires reliable analytical methods. Analytical methods are often based on protein or DNA measurements, which are not directly comparable to labelled meat expressed as w/w. This review discusses a wide range of analytical methods with focus on their ability to quantify and their limits of detection (LOD). In particular, problems associated with a correlation from quantitative DNA based results to meat content (w/w) are discussed. The hope is to make researchers aware of the problems of expressing DNA results as meat content (w/w) in order to find better alternatives. One alternative is to express DNA results as genome/genome equivalents.
Ballin
Nicolai Z
NZ
Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark; Department of Food Chemistry, Regional Veterinary and Food Control Authority, Danish Veterinary and Food Administration, Soendervang 4, DK-4100 Ringsted, Denmark.
Vogensen
Finn K
FK
Karlsson
Anders H
AH