Department of Food Chemistry, Regional Veterinary and Food Control Authority, Danish Veterinary and Food Administration, Soendervang 4, DK-4100 Ringsted, Denmark.
Meat Sci. 2010 Nov;86(3):577-87. doi: 10.1016/j.meatsci.2010.06.001. Epub 2010 Jun 11.
In recent years, interest in meat authenticity has increased. Many consumers are concerned about the meat they eat and accurate labelling is important to inform consumer choice. Authentication methods can be categorised into the areas where fraud is most likely to occur: meat origin, meat substitution, meat processing treatment and non-meat ingredient addition. Within each area the possibilities for fraud can be subcategorised as follows: meat origin-sex, meat cuts, breed, feed intake, slaughter age, wild versus farmed meat, organic versus conventional meat, and geographic origin; meat substitution-meat species, fat, and protein; meat processing treatment-irradiation, fresh versus thawed meat and meat preparation; non-meat ingredient addition-additives and water. Analytical methods used in authentication are as diverse as the authentication problems, and include a diverse range of equipment and techniques. This review is intended to provide an overview of the possible analytical methods available for meat and meat products authentication. In areas where no authentication methods have been published, possible strategies are suggested.
近年来，人们对肉类真实性的兴趣日益浓厚。许多消费者关注他们所食用的肉类，准确的标签对于告知消费者选择非常重要。鉴定方法可以分为最有可能发生欺诈的领域：肉类来源、肉类替换、肉类加工处理和非肉类成分添加。在每个领域中，欺诈的可能性可以进一步细分为以下几个方面：肉类来源-性别、肉类切块、品种、饲料摄入、屠宰年龄、野生与养殖肉类、有机与传统肉类以及地理来源；肉类替换-肉类种类、脂肪和蛋白质；肉类加工处理-辐照、新鲜与解冻肉类和肉类准备；非肉类成分添加-添加剂和水。鉴定中使用的分析方法与鉴定问题一样多种多样，包括各种设备和技术。本综述旨在提供肉类和肉类产品鉴定中可用的可能分析方法概述。在尚未公布鉴定方法的领域，提出了可能的策略。
