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| Progress in Techniques for Mutton Traceability and Authentication |
| KANG Shuai, REN Xiaopu, PENG Zengqi |
| 1.College of Food Science and Engineering, Tarim University, Alar 843300, China; 2.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract With the increasing consumption of mutton and the frequent occurrence of related food safety problems, the demand for mutton traceability and authentication technologies has become a hot spot in the current society. At present, there have been reports on on the traceability and identification of mutton. Stable isotope technology, mineral element fingerprinting, near-infrared spectroscopy, DNA molecular marker-based traceability technology, fatty acid-based traceability and identification technology, and flavor compound-based traceability and identification technology have been widely used in traceability and identification research. However, with the continuous development of these technologies, some urgent problems have been exposed. Based on the current research data and literature, this paper summarizes and discusses the advantages and disadvantages of mutton traceability and identification technologies, analyzes the problems existing in the current technical research, and puts forward suggestions and solutions, in order to provide theoretical support for further research.
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2023, Vol. 37 
