An Updated Review of Meat Authenticity Methods and Applications.
Crit Rev Food Sci Nutr
; 56(7): 1061-96, 2016 May 18.
Article
in En
| MEDLINE
| ID: mdl-24915333
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.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Food Contamination
/
Meat
Type of study:
Health_economic_evaluation
Limits:
Animals
Language:
En
Journal:
Crit Rev Food Sci Nutr
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2016
Type:
Article
Affiliation country:
Greece