Comparative review and the recent progress in detection technologies of meat product adulteration

Abstract

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.

Animal Species Identification of Meat Using MALDI-TOF Mass Spectrometry

“…To detect the animal species of meat containing food DNA-based and immunological methods are the prevalent techniques (Waiblinger, 2017;Li et al, 2020;Rahmati et al, 2016).…”

“…These are mainly comprised of DNA-based techniques, immunological and chromatographic methods with different detectors, including mass-spectrometry (Li et al, 2020;Waiblinger et al, 2017;Iammarino et al, 2016;Rahmati et al, 2016;von Bargen et al, 2014). Commonly, the focus of these approaches is on the detection of specific marker molecules, which enables qualitative species identifications (Marbaix et al, 2016;von Bargen et al, 2014;Waiblinger et al, 2017;Skouridou et al, 2019).…”

Multispecies Identification of Oilseed- and Meat-Specific Proteins and Heat-Stable Peptide Markers in Food Products

“…Many specialised analytical methods have been developed to authenticate food products, and the analytical progress in this area has been recently summarised in several articles that focused on the application of non-targeted and targeted methods or non-destructive or destructive methods, including spectroscopic techniques and omic approaches based on metabolite, protein, and DNA analyses, in some cases also in conjunction with chemometrics [11,[16][17][18][19][20][21]. Among them, proteomic methods are important in authenticity investigations due to both multispecies and intraspecies detection of components derived from the same species.…”

A Simple and Reliable Single Tube Septuple PCR Assay for Simultaneous Identification of Seven Meat Species

“…Meat authentication is an important concern to protect consumers from illegal and unwanted ingredients [ 1 , 2 , 3 , 4 ]. However, meat adulteration such as unlisted, mislabeled or fraudulent ingredients has frequently been reported around the world and has become a severe global issue [ 4 , 5 ].…”