Adulteration Of Meat Products Research Articles

Identification of horse ingredients based on recombinase polymerase amplification, high-throughput DNA isolation and magnetic separation

Adulteration of meat products remains a significant issue worldwide. In this study, we developed a high-throughput, rapid, sensitive, and selective method for qualitative and quantitative detection of horse meat adulteration in meat products. This method, which is not only innovative but also highly practical, involves coupling a 96-well high-throughput DNA isolation process with recombinant enzyme polymerase amplification (RPA), magnetic separation (MS), and high-throughput fluorescence detection (FD). We designed a set of primers targeting the mitochondrial ATP6-8 gene of horses. The upper and lower primers were labeled with 6-FAM fluorescent moiety and biotin, respectively. Following RPA amplification, the amplicons were separated and purified using streptavidin-modified magnetic beads (MB@SA). Subsequently, the amplicons were qualified and quantified using a high-throughput fluorescence detection system. We optimized the conditions for primer addition, incubation time, and the ratio of amplicon to MB@SA. Our results showed that a fluorescence threshold of 834 indicated positive detection. The method exhibited high specificity, with no positive amplification observed in DNA from the other 11 types of meat. It demonstrated high sensitivity and was capable of detecting as little as 0.1% (wt%) of horse meat in adulterated samples. Combined with our developed 96-well high-throughput DNA extraction system, the RPA-MS-FD assay process could analyze 96 samples in 31.5 min, including 11.5 min for rapid DNA extraction, 15 min for RPA amplification, and 5 min for fluorescence detection. Finally, we successfully applied this assay to analyze 21 commercial meat products, proving its practicality and effectiveness.

Real-time quantitative detection of hydrocolloid adulteration in meat based on Swin Transformer and smartphone.

Hydrocolloids are widely used in meat products as common food additives. However, research has indicated that excessive consumption of these hydrocolloids may have potential health implications. Currently, consumers mainly rely on sensory evaluation to identify hydrocolloid adulteration in meat products. Although many studies on quantitative detection of hydrocolloids have been conducted by biochemical methods in laboratory environments, there is currently a lack of effective tools for consumers and regulators to obtain real-time and reliable information on hydrocolloid adulteration. To address this challenge, a smartphone-based computer vision method was developed to quantitatively detect carrageenan adulteration in beef in this work. Specifically, Swin Transformer models, along with pre-training and fine-tuning techniques, were used to successfully automate the classification of beef into nine different levels of carrageenan adulteration, ranging from 0% to 20%. Among the tested models, Swin-Tiny (Swin-T) achieved the highest trade-off performance, with a Top-1 accuracy of 0.997, a detection speed of 3.2ms, and a model size of 103.45 Mb. Compared to computer vision, the electrochemical impedance spectroscopy achieved a lower accuracy of 0.792 and required a constant temperature environment and a waiting time of around 30 min for data stabilization. In addition, Swin-T model was also capable of distinguishing between different types of hydrocolloids with a Top-1 accuracy of 0.975. This study provides consumers and regulators with a valuable tool to obtain real-time quantitative information about meat adulteration anytime, anywhere. PRACTICAL APPLICATION: This research provides a practical solution for regulators and consumers to non-destructively and quantitatively detect the content and type of hydrocolloids in beef in real-time using smartphones. This innovation has the potential to significantly reduce the costs associated with meat quality testing, such as the use of chemical reagents and expensive instruments.

Detection of Authentication of Meat Products by Low Cost Closed-tube Molecular Methods

Nowadays adulteration of meat products, especially of ground meat products which form an easy case scenario for implementing adulteration practices due to their structure and texture, emerges a critical issue of raised concern threatening fair trade, food quality and consumers’ health and protection. Food authentication testing is the tool to address this kind of fraud. There is several analytical methodologies applied for meat authentication targeting at different biomarkers and using a variety of analytical techniques. However, the applied methodologies should exhibit suitable performance characteristics such as reliability, sensitivity, reproducibility and availability in order to be fit for purpose. During the last 20 years, amplification tests have emerged as an important diagnostic tool, not only for clinical applications, but also for food quality and safety. It was urgent to develop molecular techniques fast and sensitive. The introduction of new DNA technologies has facilitated the ease and accuracy of of methods for fraud detection. The closed-tube methods of Loop-mediated isothermal amplification (LAMP) and Gold Nanoparticles linked with oligonucleotides used as molecular probes are well known for their robust and highly sensitive and specific amplification of target DNA. Moreover, these techniques are rapid, low-cost diagnostics and available on site. This review provides a comprehensive overview of the molecular methods developed that can be applied for investigating ground meat adul-teration and focuses on the advantages of the rapid closed tube methods that can yield color results interpreted with the naked eye. The application of such time- and cost-effective molecular tools in the food market is proposed to provide a first-level filter for meat adulterated products, serving as a complementary tool to the more in-depth -omics approach.

Rapid identification of counterfeited beef using deep learning-aided spectroscopy: Detecting colourant and curing agent adulteration

The adulteration of meat products using colourants and curing agents has heightened concerns over food safety, thereby necessitating the development of advanced detection methods. This study introduces a deep-learning-based spectroscopic method for swiftly identifying counterfeit beef altered to appear fresh. The experiment involved 60 beef samples, half of which were artificially adulterated using a colouring solution. Despite meticulous analysis of the beef's colour attributes, no significant differences were observed between the fresh and adulterated samples. However, our method, utilising a 344–1040 nm spectral range, achieved a classification accuracy of 98.84%. To enhance practicality, we employed gradient-weighted class activation mapping and identified the 580–600 nm range as particularly influential for classification. Remarkably, even when we narrowed the input to the model to this spectral range, a high level of classification accuracy was maintained. To further validate the model's robustness and generalisability, we allocated 70 beef samples to an external validation set. Comparative performance analysis revealed that our model outperformed traditional machine learning algorithms, such as SVM and logistic regression, by 9.3% and 28.4%, respectively. Overall, this study offers invaluable insights for detecting counterfeited beef, thereby contributing to the preservation of meat product quality and integrity within the food industry.

Infrared Spectroscopy-Based Chemometric Analysis for Lard Differentiation in Meat Samples

One of the most pressing concerns for the consumer market is the detection of adulteration in meat products due to their preciousness. The rapid and accurate identification mechanism for lard adulteration in meat products is highly necessary, for developing a mechanism trusted by consumers and that can be used to make a definitive diagnosis. Fourier Transform Infrared Spectroscopy (FTIR) is used in this work to identify lard adulteration in cow, lamb, and chicken samples. A simplified extraction method was implied to obtain the lipids from pure and adulterated meat. Adulterated samples were obtained by mixing lard with chicken, lamb, and beef with different concentrations (10%–50% v/v). Principal component analysis (PCA) and partial least square (PLS) were used to develop a calibration model at 800–3500 cm⁻¹. Three-dimension PCA was successfully used by dividing the spectrum in three regions to classify lard meat adulteration in chicken, lamb, and beef samples. The corresponding FTIR peaks for the lard have been observed at 1159.6, 1743.4, 2853.1, and 2922.5 cm⁻¹, which differentiate chicken, lamb, and beef samples. The wavenumbers offer the highest determination coefficient R² value of 0.846 and lowest root mean square error of calibration (RMSEC) and root mean square error prediction (RMSEP) with an accuracy of 84.6%. Even the tiniest fat adulteration up to 10% can be reliably discovered using this methodology.

Novel immunochromatographic estimation of lamb content in meat products using IgG as biomarker

The aim of this study was to develop a novel immunochromatographic analysis (ICA) for the determination of lamb additives in raw meat and meat products. Sheep immunoglobulins of class G (IgG) served as the molecular identifier. The ICA was implemented in a sandwich format using anti-species antibodies labeled with gold nanoparticles. Sheep IgG was detected with the instrumental detection limit of 60 ng/mL and the cutoff of 10 ng/mL within 13 min. The high specificity of the ICA towards only sheep IgG was confirmed within the determination of immunoglobulins of other mammals and birds and analysis of extracts from the corresponding sorts of meat. It was shown that the test system can reliably determine 1% lamb additive in chicken meat. The test system was successfully used for lamb identification in dumplings of various compositions. The proposed ICA is a promising approach for the determination of species-specific immunoglobulins as biomarkers of composition and adulteration of meat products.

Fast DNA biosensing based on isothermal amplification, unmodified gold nanoparticles, and smartphone detection

The protection of the consumer against foodborne illnesses and fraudulent practices requires methods capable of detecting critical components. Classical instrumental and DNA-based technologies have assay time, portability, and cost limitations. Thus, food control needs alternative methodologies for massive and cost-effective screening. Herein, we report an instrument-free method based on detecting genes that encode proteins related to food allergies and ingredients associated with illegal practices. Tailed recombinase polymerase amplification (tailed-RPA) provided the selective isothermal amplification of target regions. A reproducible and fast optical detection was developed based on the salt-induced aggregation of 15 nm gold nanoparticles (AuNPs). The target presence was directly observed (naked-eye detection) and quantified using a smartphone and RGB image decomposition. The advantages arise from the effective formation of a hybrid complex between non-functionalized nanoparticles and amplification products with a single-strand tail, featuring short incubation time, simplicity, and low sample and reagent volumes. As proof of concept, two targets were determined: trnL gene and ITS region. The first sequence is located in the chloroplast genome of cereals and is valuable to control the adulteration of meat products. The second is a fragment common to the three main gluten-containing cereals, applicable to the indirect detection of this allergen. The novelty also is the integration of a low-cost assay platform and a straightforward interpretation system to foster its implementation in the industry. The RPA-AuNP assay offered a good sensitivity (genomic DNA 0.8 ng), selectivity (absence of unspecific response), reproducibility (standard deviation 2–11%), and accuracy in marketed food products (100%). Therefore, a competitive biosensing system enables better control according to food industry/consumers demands from Farm to Fork strategy.

Application and progress in high-throughput sequencing technology for meat adulteration detection

Adulteration in meat products is a widespread issue that could lead to serious threats to public health and religious violations. Technology that offers rapid, sensitive, accurate and reliable detection of meat species is the key to an effectual monitoring and control against meat adulteration. In recent years, high-throughput sequencing-based DNA metabarcoding technology has developed rapidly. With the characteristics of being high-throughput, highly precise and high-speed, this technology can simultaneously identify multiple species in complex samples, thus offering pronounced advantages in the surveillance of adulteration in meat and meat products. Starting with an introduction of the major developments in the high-throughput sequencing technology in the past two decades, this review provides an overview of the technical characteristics and research methods of DNA metabarcoding, summarizes the application of DNA metabarcoding technology in meat adulteration detection over the last few years, discusses the challenges of using DNA metabarcoding technology in the detection of meat adulteration, and provides future prospects on the development of this technology.

ADULTERATION OF DUMPLINGS WITH CHICKEN MEAT

The daily diet of a person to ensure normal life should be complete and balanced in terms of vitamin, macro- and microelement composition. In connection with the modern rhythm of life, about three-quarters of the population of Ukraine are increasingly using fast food and semi-finished products. The production of semi-finished meat products in Ukraine reaches 90-95 thousand tons per year. However, along with the expansion of the range of semi-finished meat products and the increase in the number of their producers, cases of adulteration of meat products have also become more frequent. Considering the urgency of the problem, it became necessary to conduct a study of semi-finished meat products, in particular, dumplings, in order to establish cases of adulteration and inconsistency of the information indicated on the product packaging. The studies were carried out by real-time polymerase chain reaction on the basis of the State Scientific Research Institute for Laboratory Diagnostics and Veterinary and Sanitary Expertise. The test object was semi-finished meat products in a test shell from different Ukrainian manufacturers. In the course of the research, it was found that 30% of the studied samples of dumplings were adulterati, and the information indicated on the package did not correspond to their composition. More often, adulteration of meat products is carried out by adding chicken meat to the recipe (20%), while this percentage reaches 10% due to pork. As a result of the research, it was proved that the adulteration of meat products – dumplings by producers from 12 regions of Ukraine occurs simultaneously according to one or more indicators, which may indicate insufficient control of meat processing enterprises and the imperfection of the legislative system in the matter of adulteration of food products. The obtained research results indicate the need for periodic control of the production of meat products and improvement of the legislative framework on the issue of their adulteration.

«Нақты уақыт» режиміндегі полимеразды тізбекті реакция әдісімен тамақ өнімдерінің түрлік фальсификациясын анықтау бойынша хаттама әзірлеу

Adulteration of meat products is becoming a serious problem all over the world, including inappropriate labeling, prohibited additives, or replacement of expensive ingredients with cheaper components. The consequences of such manipulations can be dangerous for the health of a consumer. For example, it may cause food allergies and poisoning. In this article, there was developed a protocol for the qualitative determination of the DNA of the mitochondrial genome of chicken (Gallus gallus) by the polymerase chain reaction in real-time in raw and heat-treated meat products. The study was carried out to determine mixtures of meat and meat products from chicken, turkey, horse, lamb, pork, and beef. There were prepared 11 samples of 9 types of meat and two types of plants for the study of falsification. DNA isolation kits PrepMan Ultra (Thermo Fisher, USA) were used to obtain DNA with a high concentration between 1,900 ng/ml and 140 ng/ml. The selection of special primers and fluorescent probes was based on the alignment of the sequence of the chicken mitochondrial gene (Gallus gallus) from GenBank. All circuits are aligned using Primer Designer 3.0 software and synthesized by ThermoFisher. The authors have developed a protocol to determine the specific falsification of food products by a polymerase chain reaction in "real-time" mode. The PCR protocol was tested on a collection of DNA samples to determine specificity, and PCR with different DNA content was delivered to determine sensitivity. Chicken DNA was clearly traced in the DNA matrix in the range of 0.01-10%. Studies have shown that the developed protocol is a highly sensitive and specific express method for determining chicken DNA by a polymerase chain reaction in "real-time" mode, which allows them to be used in the diagnosis of animal DNA detection.

Rapid Full-Cycle Technique to Control Adulteration of Meat Products: Integration of Accelerated Sample Preparation, Recombinase Polymerase Amplification, and Test-Strip Detection.

Verifying the authenticity of food products is essential due to the recent increase in counterfeit meat-containing food products. The existing methods of detection have a number of disadvantages. Therefore, simple, cheap, and sensitive methods for detecting various types of meat are required. In this study, we propose a rapid full-cycle technique to control the chicken or pig adulteration of meat products, including 3 min of crude DNA extraction, 20 min of recombinase polymerase amplification (RPA) at 39 °C, and 10 min of lateral flow assay (LFA) detection. The cytochrome B gene was used in the developed RPA-based test for chicken and pig identification. The selected primers provided specific RPA without DNA nuclease and an additional oligonucleotide probe. As a result, RPA–LFA, based on designed fluorescein- and biotin-labeled primers, detected up to 0.2 pg total DNA per μL, which provided up to 0.001% w/w identification of the target meat component in the composite meat. The RPA–LFA of the chicken and pig meat identification was successfully applied to processed meat products and to meat after heating. The results were confirmed by real-time PCR. Ultimately, the developed analysis is specific and enables the detection of pork and chicken impurities with high accuracy in raw and processed meat mixtures. The proposed rapid full-cycle technique could be adopted for the authentication of other meat products.

Multivariate Analysis Coupled with M-SVM Classification for Lard Adulteration Detection in Meat Mixtures of Beef, Lamb, and Chicken Using FTIR Spectroscopy.

Adulteration of meat products is a delicate issue for people around the globe. The mixing of lard in meat causes a significant problem for end users who are sensitive to halal meat consumption. Due to the highly similar lipid profiles of meat species, the identification of adulteration becomes more difficult. Therefore, a comprehensive spectral detailing of meat species is required, which can boost the adulteration detection process. The experiment was conducted by distributing samples labeled as “Pure (80 samples)” and “Adulterated (90 samples)”. Lard was mixed with the ratio of 10–50% v/v with beef, lamb, and chicken samples to obtain adulterated samples. Functional groups were discovered for pure pork, and two regions of difference (RoD) at wavenumbers 1700–1800 cm−1 and 2800–3000 cm−1 were identified using absorbance values from the FTIR spectrum for all samples. The principal component analysis (PCA) described the studied adulteration using three principal components with an explained variance of 97.31%. The multiclass support vector machine (M-SVM) was trained to identify the sample class values as pure and adulterated clusters. The acquired overall classification accuracy for a cluster of pure samples was 81.25%, whereas when the adulteration ratio was above 10%, 71.21% overall accuracy was achieved for a group of adulterated samples. Beef and lamb samples for both adulterated and pure classes had the highest classification accuracy value of 85%, whereas chicken had the lowest value of 78% for each category. This paper introduces a comprehensive spectrum analysis for pure and adulterated samples of beef, chicken, lamb, and lard. Moreover, we present a rapid M-SVM model for an accurate classification of lard adulteration in different samples despite its low-level presence.

Rapid LC-MS/MS method for the detection of seven animal species in meat products

The adulteration of meat products has been reported worldwide, and detection of specific peptides through mass spectrometry (MS) is a reliable method for meat species identification. However, the practical application of this method is limited by complicated steps and long reaction time of the traditional sample preparation. Therefore, this paper introduced a convenient and time-saving sample preparation by optimizing the steps of reduction, alkylation, digestion, and purification. With the rapid sample preparation, 35 species-specific peptides for seven species (pig, cattle, sheep, deer, chicken, duck, and turkey) were screened using high-resolution MS, and a rapid LC-MS/MS method was established. The method only takes 3 h from sample receipt to results. The meat species of 20 processed meat products were detected, and three samples were found potentially adulterated. The method is proved to have high sensitivity, specificity, practicability with respect to rapid identification of meat species in meat products.

Detection of species adulteration in meat products and Mozzarella-type cheeses using duplex PCR of mitochondrial cyt b gene: A food safety concern in Bangladesh

Food origin authentication is imperative for consumer protection. This study explored meat and milk species identification as a pioneering country-specific report on mislabeling prevalence among processed meat and milk products in Bangladesh. Meat products (64; sausages, burger patty, meatball, kabab) labeled as chicken or beef and Mozzarella-type cheeses (25), made in Bangladesh and of overseas origins, were analyzed for species detection. Two duplex PCR (cattle-buffalo and chicken-pig) were applied with species-specific mitochondrial Cyt b gene primers and determine to be accurate for species identification in meat and milk. Bangladeshi origin beef-labeled products were found to be mixed with buffalo (n = 2) and chicken (n = 5) suggesting up to one third of products might be mislabeled. Such mislabeling would allow these ‘beef’ products to charge a higher price compared with chicken products that command a lower price. Imported meat products were also found mislabeled with buffalo and chicken. Cheese samples, declared as bovine, were found to contain buffalo DNA, and no cattle or buffalo DNA was found in six imported cheese samples. All the meat and cheese products were Halal, as none contained pig DNA. This pilot study shows the majority of products were labelled correctly, but large proportions were not and strict monitoring is recommended to ensure food safety and address consumer preferences, especially religious concerns.

Development of Rabbit’s Anti-Pig Serum Polyclonal Antibodies to Detect Pork Adulteration in Meat Products

Development of Rabbit’s Anti-Pig Serum Polyclonal Antibodies to Detect Pork Adulteration in Meat Products

Detection of Pork in Canned Meat Products by using DNA-based Methods

Adulteration of meat products became a matter of great concerns of religious, economical, legal and hygienicaspects. Canned meat is one of the most favorable in a lot of countries, which makes it prone to adulteration.The objective of the current study was to identify pork in canned meat for the presence of adulteration incommercial market of Basrah city/Iraq. Thirty canned meat were collected from commercial market. Thepossibility of a species mixture was tested with polymerase chain reaction (PCR), targeting pork (290bp).Analysis of canned meat revealed negativity results of all samples to pork meat. In conclusion, samplesanalysed in the current study showed that there was no adulteration by mixing pork meat in canned meatproducts due to absent production of pork flesh for religion and hygienic aspects. Beef and mutton fleshmight be replaced in chicken, horse, and donkey flesh for economic reason.

ПРОДОВОЛЬСТВЕННАЯ БЕЗОПАСНОСТЬ И ДИАГНОСТИКА ВИДОВОЙ ФАЛЬСИФИКАЦИИ НА ОСНОВЕ ПЦР В РЕЖИМЕ «РЕАЛЬНОГО ВРЕМЕНИ»

Adulteration of meat products is becoming a more serious problem around the world, including substitution, illegal addition, tampering or misrepresentation of food or food ingredients. The consequences of such manipulations can be various health risks for consumers including food allergies, poisoning. Correct diagnosis of meat products food fraud is essential to preventative control and ensure timely identification of products that have a risk for the health and safety of consumers. In this article, we discuss the cases of detection and control of species adulteration of meat products in Kazakhstan and worldwide, achievements and system solutions in the field of food analytics, and also compare the advantages, disadvantages and prospects of methods for detecting food fraudulent.

Metods of adulteration detection of meat products (review article)

Today a topical issue is the adulteration of meat products in Ukraine and in the world. In this regard, to exchange information and combat cases of fraud, world networks, platforms, databases, special units, target groups and the like were created. According to the Consumer Rights Protection Committee, about 80 % of food products in Ukraine are falsified, about 60 % are meat products. For example, mechanically deboned meat, meat and bone meal, emulsions, soya protein, etc. not used for animal feed, but for the replacement (reduction) of raw meat in the manufacture of meat products. The entrepreneur has the opportunity to independently develop and be guided by the technical specifications, which enables him to falsify the products. Consumers buying such products, experiencing economic and moral damage. The aim of the work was to review existing methods for detecting falsification of meat products and select the most optimal. The following methods are used to determine of adulteration: microstructural histological analysis, enzyme-linked immunosorbent assay (ELISA), polymerase chain reaction (PCR). Research showed that the histological method can determine the origin, type of components and doesn’t detect the species; immunological suitable for study of raw meat and raw materials. The most accurate and informative is the PCR method, which, due to its high sensitivity, allows you to establish the species of meat products and the quantitative content of raw meat. The PCR method has its drawbacks: the risk of contamination and exposure to inhibitors. Therefore, it is important to choose the best purification method and DNA extraction. An important aspect when conducting PCR studies is the mandatory observance of all the requirements of the study, in particular measures to prevent contamination to obtain the correct result. The prospect of further research is the improvement of existing methods for the study of meat products and the implementation of monitoring research.

Генотипическая изменчивость аминокислотного состава белков животного и растительного происхождения

В статье рассматриваются статистические данные по аминокислотному составу белков жи-вотных и растений, полученные методами ионообменной и высокоэффективной жидкостной хрома-тографии. Изучали состав аминокислот мяса разных животных и сои разных сортов. Для статистиче-ского анализа использовали экспериментальные данные по аминокислотному составу белков мясабройлеров (N=208), баранины (N=162), мяса кролика (N=65), свинины (N=52), мяса гуся (N=68), го-вядины (N=46), мясо кенгуру (N=10) и креветки (N=68), изолята сои (N=234). Обсуждаются выявлен-ные биохимические корреляции, наблюдаемые при изменении аминокислотного состава белков в за-висимости от их происхождения. Существенные прямые (симбатные) корреляции (R=0.70-0.90) на-блюдаются между содержанием глицина, аланина и пролина с изменением состава мясных белков.Содержание фенилаланина коррелирует с содержанием аланина, тирозина и аргинина. Более тесныекорреляции (R>0.9), наблюдаются между аминокислотами в соевом белке. Однако эти корреляцииотличаются от корреляций, характерных для животных белков. Установлены универсальные соотно-шения аминокислот в белках как животного, так и растительного происхождения. Это соотношениямежду глицином, аланином и фенилаланином, между фенилаланином и тирозином. В статье сравни-ваются контрольные диаграммы аминокислотного состава соевого изолята, говядины и баранины.Показано, что из-за незначительных различий в аминокислотном составе мяса и соевого изолята, порезультатам аминокислотного анализа трудно идентифицировать фальсификацию мясных продуктов,в которые добавлен соевый белок в количестве менее 25%. Тем не менее, найденные корреляции мо-гут быть полезны для определения происхождения белка и выявления грубой фальсификации мясныхпродуктов. Они также могут быть использованы в биологических, биохимических и диетологическихисследованиях.

Monitoring of sausage products sold in Sichuan Province, China: a first comprehensive report on meat species\u2019 authenticity determination

Presently, there is growing concern worldwide regarding the adulteration of meat products. However, no reports on determining meat authenticity have been reported in China. To verify labelling compliance and evaluate the existence of fraudulent practices, 250 sausage samples were purchased from local markets in Sichuan Province and analysed for the presence of chicken, pork, beef, duck and genetically modified soybean DNA using real-time and end-point PCR methods, providing a Chinese case study on the problem of world food safety. In total, 74.4% (186) of the samples were properly labelled, while the other 25.6% (64) were potentially adulterated samples, which involved three illicit practices: product removal, addition and substitution. The most common mislabelling was the illegal addition of, or contamination with, duck. Therefore, meat authenticity monitoring should be routinely conducted. Additionally, the strict implementation of the nation’s food safety laws, along with regular surveillance, should be compulsory to alleviate and deter meat adulteration.