Authentication of meat and meat products.
In recent years, interest in meat authenticity has increased. Many consumers are concerned about the meat they eat and accurate labelling is important to inform consumer choice. Authentication methods can be categorised into the areas where fraud is most likely to occur: meat origin, meat substitution, meat processing treatment and non-meat ingredient addition. Within each area the possibilities for fraud can be subcategorised as follows: meat origin-sex, meat cuts, breed, feed intake, slaughter age, wild versus farmed meat, organic versus conventional meat, and geographic origin; meat substitution-meat species, fat, and protein; meat processing treatment-irradiation, fresh versus thawed meat and meat preparation; non-meat ingredient addition-additives and water. Analytical methods used in authentication are as diverse as the authentication problems, and include a diverse range of equipment and techniques. This review is intended to provide an overview of the possible analytical methods available for meat and meat products authentication. In areas where no authentication methods have been published, possible strategies are suggested.
Ballin
N Z
NZ
Department of Food Chemistry, Regional Veterinary and Food Control Authority, Danish Veterinary and Food Administration, Soendervang 4, DK-4100 Ringsted, Denmark. nixb@fvst.dk
D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D008460:Meat / Q000032:analysis* / Q000592:standards; D008461:Meat Products / Q000032:analysis / Q000592:standards