title: An Updated Review of Meat Authenticity Methods and Applications.
abstract: Adulteration of foods is a serious economic problem concerning most foodstuffs, and in particular meat products. Since high-priced meat demand premium prices, producers of meat-based products might be tempted to blend these products with lower cost meat. Moreover, the labeled meat contents may not be met. Both types of adulteration are difficult to detect and lead to deterioration of product quality. For the consumer, it is of outmost importance to guarantee both authenticity and compliance with product labeling. The purpose of this article is to review the state of the art of meat authenticity with analytical and immunochemical methods with the focus on the issue of geographic origin and sensory characteristics. This review is also intended to provide an overview of the various currently applied statistical analyses (multivariate analysis (MAV), such as principal component analysis, discriminant analysis, cluster analysis, etc.) and their effectiveness for meat authenticity.
authors.affiliation: a Department of Agriculture, Ichthyology, and Aquatic Environment, School of Agricultural Sciences, University of Thessaly , Volos , Hellas , Greece.
authors.forename: Antonios
authors.initials: A
authors.lastname: Vlachos
authors.affiliation: a Department of Agriculture, Ichthyology, and Aquatic Environment, School of Agricultural Sciences, University of Thessaly , Volos , Hellas , Greece.
authors.forename: Ioannis S
authors.initials: IS
authors.lastname: Arvanitoyannis
authors.affiliation: a Department of Agriculture, Ichthyology, and Aquatic Environment, School of Agricultural Sciences, University of Thessaly , Volos , Hellas , Greece.
authors.forename: Persefoni
authors.initials: P
authors.lastname: Tserkezou
mesh_terms: D000818:Animals; D015415:Biomarkers / Q000032:analysis; D003365:Costs and Cost Analysis; D004247:DNA / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D005515:Food Labeling; D007120:Immunochemistry; D008460:Meat / Q000032:analysis* / Q000145:classification / Q000191:economics; D016133:Polymerase Chain Reaction; D012677:Sensation; D013045:Species Specificity
chemical_list: D015415:Biomarkers; D004247:DNA
keywords: Authenticity; meat; multivariate analysis; quality control