Detection of adulteration of beef with pork using spectroscopic methods
Part 1.
DOI:
https://doi.org/10.56616/meat.3411Keywords:
detection of food fraud, detection of food adulteration, infrared spectroscopic methodsAbstract
In a balanced diet, meat consumption is of great nutritional importance. With the world population growing rapidly, meat consumption is also on the rise. With increasing consumer demand and a highly complex food supply chain, guaranteeing the quantity, quality and authenticity that consumers expect is a major challenge. Meat and meat products are also often suspected of food fraud and adulteration. The detection of food fraud and adulteration is very important for both economic and health reasons. In our research, published in two parts, we aimed at both reviewing the literature on food adulteration and modelling the detection of minced beef adulteration with pork using state-of-the-art near infrared spectroscopic methods. In this article, we have detailed the descriptive characteristics of the economic, nutritional importance, quality and authenticity of meat. In addition, the problem of food adulteration, its legal background and examples of state-of-the-art methods successfully applied in detection are presented. Materials, methods and key findings used in food adulteration experimental modelling are summarised in the next issue.
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Copyright (c) 2022 Józsa Kata, Vitális Flóra, Kovács Zoltán, Zsarnóczay Gabriella
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