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Molecular Authentication and Spectroscopic Techniques used for species identification of Meat and meat products:A review

. Syed Ehtasham Amin1, Muhammad Muzamil2, Ali raza3, Junaid Abid1, Ammad Amin1, Naveed-ul-Haq1, Talha Khalil1, Rafaqat1, Touseef Tahir2, Muhammad Anees1


Abstract

Due to its superior proteinious nature, vitamin, and mineral content, Meat is the one of the primary sources of nutrition in the human diet. As meat is the one of expensive food commodity which make it open to adulteration. Meat products are available in different varieties of food categories including different meat species. Laws, don't always permit the blending of two or more different types of meat. On the other hand, producers can reduce costs by substituting low grade meats with high quality meats. Different types of meat and meat products are consumed more frequently in different countries, but generally, economic, racial, and religious considerations are top of mind. Techniques for species identification are becoming more significant in this situation. The optimal method for identifying species is still debatable in the modern era, despite the fact that various approaches relying on DNA or spectroscopy been established for a long time. As a result, this review covered both the effective techniques now in use and the most promising new approaches.

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