SavedAdd your journal

Journals / Türk Tarım - Gıda Bilim ve Teknoloji dergisi / 2017 / Cilt: 5 - Sayı: 5

Identification of Meat Species by Using Molecular and Spectroscopic Techniques

Evrim Güneş ALTUNTAŞ
Ebru DENİZ
Beycan AYHAN
Kezban CANDOĞAN
FATMA DUYGU ÖZEL DEMİRALP
Pages
488–492
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Thus, the currently used methods and promising techniques in this area were discussed in this review.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Meat is one of the main nutrition source in the human diet with its excellent protein, vitamin and mineral contents.
📊
Key Findings & Data:Despite its advantages, being high-priced makes meat products open to adulteration.
💡
Conclusion & Impact:Thus, the currently used methods and promising techniques in this area were discussed in this review.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Meat is one of the main nutrition source in the human diet with its excellent protein, vitamin and mineral contents. Despite its advantages, being high-priced makes meat products open to adulteration. Meat products are mixed food types which can contain different species of meat. However, mixing two or more types of meats is not always allowed by laws. On the other hand, replacement high quality meats with cheaper meat types are a cost lowering way for the producers. The commonly consumed meat types differ from country to country, but generally economical, ethnic and religion concerns are in the foreground. In this case, species identification techniques are gaining importance. Although some techniques depending on DNA or spectroscopy have been developed for many years, choosing the best method for species identification is still among the controversial issues today. Thus, the currently used methods and promising techniques in this area were discussed in this review.

🔖

Cite This Article

ALTUNTAŞ, E. G., DENİZ, E., AYHAN, B., CANDOĞAN, K., DEMİRALP, F. D. Ö. (2017). Identification of Meat Species by Using Molecular and Spectroscopic Techniques. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, Cilt: 5 - Sayı: 5, 488–492. https://ajindex.com/articles/332104

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (9)

  1. Abdulmawjood A, Grabowski N, Fohler S, Kittler S, Nagengast H, Klein G. 2014. Development of loop-mediated isothermal amplification (LAMP) assay for rapid identification of ostrich meat, PLOS ONE, 9(6), e100717. doi:10.1371/journal.pone.0100717. and sensitive Aida AA, Che Man YB, Wong CMVL, Raha AR, Son R. 2005. Analysis of raw meats and fats of pigs using polymerase chain reaction for Halal authentication, Meat Sci, 69: 47–52.
  2. Al-Jowder O, Kemsley EK, Wilson RH. 1997. Mid-infrared spectroscopy and authenticity problems in selected meats: a feasibility study, Food Chem, 59(2): 195-201.
  3. Alamprese C, Casale M, Sinelli N, Lanterı, S, Casıraghı, E. 2013. Detection of minced beef adulteration with turkey meat by UVevis, NIR and MIR spectroscopy. LWT-Food Sci. Technol. 53: 225-232. Arihara K. 2006. Strategies for designing novel functional meat products, Meat Sci, 74(1): 219–229. Ayhan B. 2013. Spectrometric and spectroscopic investigation of multiple Mmyeloma, PhD Thesis submitted to Ankara University, Biotechnology Institute, Ankara,
  4. Turkey. Boyacı IH, Temiz HT, Uysal RS, Velioğlu HM, Yadegari RJ, Rishkan MM. 2014. A novel method for discrimination of beef and horsemeat using Raman spectroscopy, Food Chem, 148: 37- 41. Che Man YB, Syahariza ZA, Mirghani MES, Jinap S, Bakar J. 2005. Analysis of potential lard adulteration in chocolate and chocolate spectroscopy. Food Chem, 90: 815-819. Fourier transform infrared Che Man YB, Aida AA, Raha AR, Son R. 2007. Identification of pork derivatives in food products by species-specific polymerase chain reaction (PCR) for Halal verification, Food Control, 18: 885–889.
  5. Doosti A, Dehkordi PG, Rahimi E. 2014. Molecular assay to fraud identification of meat products, J Food Sci Technol, 51(1): 148- 152. Downey G. 1998. Food and food ingredient authentication by mid- infrared spectroscopy and Chemometrics, Trends Anal Chem, 17(7): 418-424.
  6. Esslinger S, Riedl J, Fauhl-Hassek C. 2014. Potential and limitations of non-targeted fingerprinting for authentication of food in official control, Food Res Int, 60: 189–204.
  7. Hashim D, Man YC, Norakasha R, Shuhaimi M, Salmah Y, Syahariza Z. 2010. Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins, Food Chem, 118(3): 856-860.
  8. Hathwar SC, Rai AK, Modi VK, Narayan B. 2012. Characteristics and consumer acceptance of healthier meat and meat product formulations-a review, J Food Sci Technol, 49(6): 653-664.
  9. Huang MC, Horng YM, Huang HL, Sin