Research Progress on Authentication Techniques for Foods of Animal Origin
GUO Yaning, LIU Yaxuan, ZHOU Jian, LI Kai, LI Liang
1. Institute of Quality Standard and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081, China; 2. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China
Abstract：Animal-derived foods are an excellent source of high-quality proteins, essential fatty acids and minerals, which play an important role in human health. In recent years, there have been numerous instances of adulteration of foods of animal origin. Traditional identification techniques have proven inadequate in meeting consumer demands for food quality and safety due to the limitations of complex operation, high detection limit and low accuracy. In order to protect the legitimate rights and interests of consumers, the development of rapid and accurate identification technology is importance for reducing adulteration of foods of animal origin. This paper outlines the current major methods for identifying the authenticity of animal-derived foods, including non-destructive testing methods and those based on molecular biology, with particular reference to their advantages and disadvantages when applied in food adulteration, species identification and geographical origin traceability. Finally, it analyses problems facing this field of research in order to provide a reference for the development of new methods for animal-derived food identification and to provide strong technical support for food safety supervision and regulation.
郭亚宁，刘亚轩，周 剑，李 凯，李 亮. 动物源性食品真实性鉴别技术研究进展[J]. 肉类研究, 2024, 38(11): 55-63.
GUO Yaning, LIU Yaxuan, ZHOU Jian, LI Kai, LI Liang. Research Progress on Authentication Techniques for Foods of Animal Origin. Meat Research, 2024, 38(11): 55-63.
2024, Vol. 38 
