Affiliations 

  • 1 A New Mind, Ash Shati, Al Qatif 32617-3732, Saudi Arabia. Electronic address: qamarbiotech@gmail.com
  • 2 A New Mind, Ash Shati, Al Qatif 32617-3732, Saudi Arabia; Depaartment of Chemical Engineering and Biotechnology, University of Cambridge, Cambridge CB3 0AS, United Kingdom
  • 3 Halal Product Research Institute, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia
  • 4 Halal Product Research Institute, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia; Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia
Food Chem, 2020 Sep 15;324:126664.
PMID: 32380410 DOI: 10.1016/j.foodchem.2020.126664

Abstract

Authentication of meat products is critical in the food industry. Meat adulteration may lead to religious apprehensions, financial gain and food-toxicities such as meat allergies. Thus, empirical validation of the quality and constituents of meat is paramount. Various analytical methods often based on protein or DNA measurements are utilized to identify meat species. Protein-based methods, including electrophoretic and immunological techniques, are at times unsuitable for discriminating closely related species. Most of these methods have been replaced by more accurate and sensitive detection methods, such as DNA-based techniques. Emerging technologies like DNA barcoding and mass spectrometry are still in their infancy when it comes to their utilization in meat detection. Gold nanobiosensors have shown some promise in this regard. However, its applicability in small scale industries is distant. This article comprehensively reviews the recent developments in the field of analytical methods used for porcine identification.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.