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| Recent Advances in Identification Techniques for Meat Adulteration |
| WANG Shouyun1, YUAN Mingmei1, FENG Cong2, FENG Xuesong1, JIANG Hong2,* |
1. College of Pharmacy, China Medical University, Shenyang 110122, China;
2. College of Public Health, China Medical University, Shenyang 110122, China |
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Abstract With the development of modern analytical techniques, identification techniques for meat adulteration have also been well developed, including sensory-directed identification, enzyme-linked immunosorbent assay (ELISA), polymerase chain reaction (PCR) and mass spectrometry (MS). Sensory-directed identification is easy to perform, but the accuracy needs to be improved. Many ELISA kits have already been commercially developed, but their application is limited due to protein activity. PCR has the advantages of high sensitivity and repeatable results despite being tedious and time consuming. The application of MS in peptide analysis has become a new research direction for identification of milk adulteration. This paper provides an overview of the most common techniques currently used to detect meat ingredients and the existing techniques for identifying meat adulteration are summarized and analyzed to provide a theoretical reference for meat safety monitoring.
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