Analytical Methods for the Authentication of Meat and Meat Products: Recent Developments

摘要

This review includes 83 references encompassing most of the recent analytical developments in the field of meat and meat products authentication. It shows that most authenticity issues concerning meat or meat products can be at least partly addressed using the presently available analytical techniques. An overview of these methods is given in table 2. However, in many cases, the methods proposed are only valid for specific applications or may lack robustness. The analytical methods for authentication issues are rather unevenly developed. Some issues such as detection of irradiation are covered with international analytical standards (e.g. irradiated meat) whereas some other issues mostly have been the subjects of preliminary work (e.g. authentication of organic meat, labels).