Application of biosensors for detection of meat species: A short review

Biosensors are easy-to-use tools that have made many advances in recent years. In the meat industry, most of these devices are applied in pathogen detection or freshness analysis. However, they are also applicable in the investigation of adulteration in meat by mixtures of different animal species, since the authenticity of food components is a serious problem involving health, economic, legal and religious concerns. This review aimed to summarize the biosensors developed for this purpose and how they manage to detect different meat species in complex mixtures. Only 41 studies were found, the majority involving optical biosensors, from which 63% aimed the detection of pork in meat samples. However, for an appropriate sensitivity, 81% of the proposed devices required extensive purification and/or amplification steps of the samples, unsuitable to point-of-need use. In view of this and the absence of studies on the stability of the platforms over time, it is necessary to develop more robust devices that can be used at any stage of the meat industrial chain and even by the final consumer.

Automated summary

Biosensors have made significant advances in the meat industry, particularly in pathogen detection and freshness analysis. They are also being used to detect adulteration in meat by different animal species. However, the majority of studies focus on optical biosensors, with pork being the most commonly detected species. These devices often require extensive purification and amplification steps, making them unsuitable for point-of-need use. More robust devices are needed to be developed for use at any stage of the meat industrial chain.