Current analytical methods for porcine identification in meat and meat products.
Authentication of meat products is critical in the food industry. Meat adulteration may lead to religious apprehensions, financial gain and food-toxicities such as meat allergies. Thus, empirical validation of the quality and constituents of meat is paramount. Various analytical methods often based on protein or DNA measurements are utilized to identify meat species. Protein-based methods, including electrophoretic and immunological techniques, are at times unsuitable for discriminating closely related species. Most of these methods have been replaced by more accurate and sensitive detection methods, such as DNA-based techniques. Emerging technologies like DNA barcoding and mass spectrometry are still in their infancy when it comes to their utilization in meat detection. Gold nanobiosensors have shown some promise in this regard. However, its applicability in small scale industries is distant. This article comprehensively reviews the recent developments in the field of analytical methods used for porcine identification.
['Zia|Qamar|Q|', 'Alawami|Mohammad|M|', 'Mokhtar|Nur Fadhilah Khairil|NFK|', 'Nhari|Raja Mohd Hafidz Raja|RMHR|', 'Hanish|Irwan|I|']
D000818:Animals D015374:Biosensing Techniques D002845:Chromatography D004247:DNA D005504:Food Analysis D005506:Food Contamination D013058:Mass Spectrometry D008460:Meat D008461:Meat Products D016133:Polymerase Chain Reaction D011506:Proteins D013057:Spectrum Analysis D013552:Swine
Meat adulteration DNA barcoding Mass spectrometry Nanobiosensor Digital PCR ELISA Electronic noses Loop-mediated isothermal amplification (LAMP) Real time PCR Species specific PCR