Ellis R L
J Assoc Off Anal Chem. 1987 Jan-Feb;70(1):77-80.
Meat, particularly muscle tissue, is basically a 3-component system of protein, moisture, and fat. Although this seems a simple analytical system in which to monitor product composition for regulatory compliance, the simplicity quickly erodes when meat is formulated into the broad variety of products commercially available today. Alternative protein sources, as well as preservatives, binders, extenders, emulsifiers, spices, and other flavoring ingredients, add to the analytes of concern and highlight the need for analytical methods suitable to support inspection and labeling requirements to ensure product compliance. Some key issues are noted which involve protein quality analysis, rapid compositional analysis, isolated soy protein analysis, and minced fish in meat products.
肉类，尤其是肌肉组织，基本上是由蛋白质、水分和脂肪组成的三元体系。虽然这似乎是一个简单的分析体系，可用于监测产品成分是否符合监管要求，但当肉类被制成如今市面上种类繁多的商业产品时，这种简单性很快就消失了。替代蛋白质来源以及防腐剂、粘合剂、填充剂、乳化剂、香料和其他调味成分，增加了需要关注的分析物，并凸显了对适合支持检验和标签要求以确保产品合规的分析方法的需求。文中指出了一些关键问题，包括蛋白质质量分析、快速成分分析、分离大豆蛋白分析以及肉类产品中的碎鱼肉分析。
