Possibility of using fatty acid profiles for the authentication of beef adulterated with pork, donkey, and dog meat
Rasha Elsabagh,
Ahmed Abdeen,
Mohamed K. Morsy
et al.
Abstract:Detection of meat adulteration is a critical issue in food labeling procedures and a serious concern related to food fraud, authenticity, and religious beliefs. The current work detected and quantified adulteration of raw ground beef with pork, donkey, and dog meat based on fatty acid profiles using GC-MS/MS. The study design incorporated pork, donkey, or dog meat with beef meat; negative and positive controls were used for the different meat species. Results demonstrated several significant differences (p <… Show more
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