Meat adulteration, mainly for the purpose of economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat adulteration. Considering the importance and rapid advances in meat adulteration detection technologies, a comprehensive review to summarize the recent progress in this area and to suggest directions for future progress is beneficial. In this review, destructive meat adulteration technologies based on DNA, protein, and metabolite analyses and nondestructive technologies based on spectroscopy were comparatively analyzed. The advantages and disadvantages, application situations of these technologies were discussed. In the future, determining suitable indicators or markers is particularly important for destructive methods. To improve sensitivity and save time, new interdisciplinary technologies, such as biochips and biosensors, are promising for application in the future. For nondestructive techniques, convenient and effective chemometric models are crucial, and the development of portable devices based on these technologies for onsite monitoring is a future trend. Moreover, omics technologies, especially proteomics, are important methods in laboratory detection because they enable multispecies detection and unknown target screening by using mass spectrometry databases.

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BACKGROUND Hydroxyl‐sanshools are mainly responsible for the numb taste and biological activities of Zanthoxylum bungeanum, but they show low water solubility, high volatility and easy degradation, which limit their application in the catering and food industries. Thus microcapsules of Z. bungeanum essential oil (ZBEO) were prepared to prevent numb‐taste substance attenuation. RESULTS The complex effects of hydroxypropyl‐β‐cyclodextrin (HPCD) with other materials, such as konjac glucomannan octenyl succinate (KGOS), octenyl succinic anhydride‐modified starch (OSAS), soy protein isolate (SPI) and gum arabic (GA), on the protection of the main numb‐taste substance of ZBEO were investigated. Scanning electron microscopy and Fourier transform infrared spectroscopy analysis indicated that ZBEO was successfully encapsulated in the complex wall materials. X‐ray diffraction indicated that the loaded essential oil did not affect the crystalline form of the wall material. The stability of the numb‐taste substance α‐sanshool in the microcapsules prepared with the complex microcapsule wall materials was higher than that in single‐wall microcapsules. Storage stability evaluation indicated that microcapsules prepared with a combination of HPCD and SPI showed the greatest effect in maintaining the stability of the main numb‐taste substance α‐sanshool in ZBEO at room temperature, low pH and in high‐salt conditions. CONCLUSION Complex wall materials of polysaccharide and protein could effectively protect the numb‐taste substance degradation of Z. bungeanum during processing and storage. © 2021 Society of Chemical Industry

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The results of this study suggested that KGOS is a good potential emulsifier and stabilizer for lipophilic bioactive nutrient encapsulation. © 2018 Society of Chemical Industry.