Journal
MEAT SCIENCE
Volume 144, Issue -, Pages 2-14Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2018.05.008
Keywords
Authenticity; Fraud; Hair; Isotopes; Muscle; Validation
Categories
Funding
- EU FP6 TRACE project [FOOD-CT-2005-006942]
- Food Institutional Research Measure of the Irish Department of Agriculture, Food and the Marine [06/RD/D/481]
- Teagasc Walsh Fellowship programme
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The authenticity of meat is now an important consideration in the multi-step food chain from production of animals on farm to consumer consumption of the final meat product. A range of techniques, involving analysis of elemental and molecular constituents of meat, fingerprint profiling and multivariate statistical analysis exists and these techniques are evolving in the quest to provide robust methods of establishing the dietary background of animals and the geographical origin of the meat derived from them. The potential application to meat authentication of techniques such as stable isotope ratio analysis applied to different animal tissues, measurement in meat of compounds directly derived from the diet of animals, such as fatty acids and fat soluble vitamins, and spectroscopy is explored. Challenges pertaining to the interpretation of data, as they relate to assignment of dietary background or geographical origin, are discussed.
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