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Abstract
Humans have always used animal meat as a food resource to obtain balanced energy. Meat contains essential materials such as amino acids, fats, vitamins, minerals, and other vital components that play a crucial role in human biological functions and structure. Various food frauds occur in different food products worldwide; however, meat is no exception. There are different methods for meat speciation to identify adulteration, which include physical, chemical, and biological analysis. Each of these methods has its own sensitivity and precision. By reviewing several tests, it is clear that biological and molecular methods, such as PCR and ELISA, are more sensitive and accurate compared to other tests. These two methods are frequently and widely used for meat speciation in cases of doubt.
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References
- Lawrie R A, and Ledward D A. Lawrie`s Meat Science,
- Woodhead publishing limited, CRC press, 2006
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References
Lawrie R A, and Ledward D A. Lawrie`s Meat Science,
Woodhead publishing limited, CRC press, 2006
Warriss P D. Meat Science an introductory text, University of Bristol. CABI publication, 2000
Warriss P D. Meat Science an introductory text, Cambridge University press, 2010
United state department of Agriculture. Foreign agricultural service, 2018
Stiftung Heinrich Boll. Meat atlas, Climate partner, Germany Stiftung, 2014
Martinez A F, Zanello G, Shanker B and Poole N. Reducing anemia prevalence in Afghanistan: Socioeconomic correlates and the particular role of agricultural assets, PLoS ONE 11(6): e0156878, 2016
Januskevicine G, Zaborskienė A, Kabašinskienė. Evaluation of meat physical, chemical and technological quality, Kaunas University of Technology, Food institute, 2012
Singh V P, and Neelam Sachan. Meat species specification to ensure the quality of meat- A Review, International Journal of Meat Science 1 (1): 15-26, 2011