Abstract
Because of the increased demand for processed meat, there is an urgent need to introduce specific identification methods. Strategies such as molecular genetics and the physical condition of meat are used to quickly explore multi-component products. However, a single methodology does not always unambiguously classify a product as counterfeit. In laboratory practice, as a rule, screening techniques are rarely used in the first stage, followed by arbitration. This work aimed to study individual methodologies using artificially falsified meat samples as examples and to identify their composition based on muscle tissue. For the experiments, the three most common types of raw meat were selected: pork, beef, and chicken. The calculation of the content of muscle tissue was carried out according to the BEFFE method. The study of muscle protein was carried out by ICA, ELISA, PCR, microstructural analysis, and mass spectrometric identification. In this connection, we proposed a multilevel control system for multicomponent meat products. Both classical methodologies, such as calculation by prescription bookmarks (BEFFE) and microstructural analysis, and approaches of highly sensitive methodologies, such as identification of muscle tissue by marker peptides (LC/MS-MRM) and semi-quantitative PCR analysis, were evaluated.
Highlights
Meat is a highly nutritious food that most consumers love.The variety and quality of meat, as well as its delicacy, depending on the type of meat
Such a biomarker should be unique for the controlled types of raw meat products, be characterized by a stable high content of muscle tissue, and have differences in the structure of antigenic determinants in different animals
Stability or at least preservation of the antigenic properties of the marker is required during various types of processing to which the raw meat products are subjected
Summary
The variety and quality of meat, as well as its delicacy, depending on the type of meat. According to national and international regulations, all ingredients must be marked (on the label) and be traceable within the enterprise to protect the information integrity of food products. Counterfeiting, unregistered ingredients, and contamination of any food product, whether intentionally or by gross negligence, may violate both international rules and religious laws. Over the past two decades, many researchers have sought to develop analytical methods for the species identification of meat or meat products, which were based predominantly on the assessment of either DNA or protein (Calvo, Zaragoza and Osta, 2001; He et al, 2015; Floren et al, 2015)
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