Authentication of Meat and Meat Products Using Triacylglycerols Profiling and by DNA Analysis

Integrating different detection techniques and data analysis methods for comprehensive food authenticity verification

Traditional food testing methods, primarily confined to laboratory settings, are increasingly inadequate to detect covert food adulteration techniques. Hence, a crucial review of recent technological strides to combat food fraud is essential. This comprehensive analysis explores state-of-the-art technologies in food analysis, accentuating the pivotal role of sophisticated data processing methods and the amalgamation of diverse technologies in enhancing food authenticity testing. The paper assesses the merits and drawbacks of distinct data processing techniques and explores their potential synergies. The future of food authentication hinges on the integration of portable smart detection devices with mobile applications for real-time food analysis, including miniaturized spectrometers and portable sensors. This integration, coupled with advanced machine learning and deep learning for robust model construction, promises to achieve real-time, on-site food detection. Moreover, effective data processing, encompassing preprocessing, chemometrics, and regression analysis, remains indispensable for precise food authentication.

Rapid Detection of Porcine DNA in Meatball Using Recombinase Polymerase Amplification Couple with Lateral Flow Immunoassay for Halal Authentication

Point-of-care diagnostic methods for animal species determination are critical for rapid, simple, and accurate enforcement of food labelling. PCR is the most common method for species identification. However, the requirement of using a thermal cycler created drawbacks for the PCR application, particularly in low-resource settings. Hence, in this study, a method for porcine DNA detection using recombinase polymerase amplification (RPA), coupled with nucleic acid lateral flow immunoassay (NALFIA), was developed. Porcine-specific primers targeting pig (Sus scrofa) cytochrome b gene fragments specifically amplify a 197 bp fragment of the mitochondrial gene as being visualized by 2% agarose gel and PCRD NALFIA. The reaction temperature and time were 39 °C and 20 min, respectively. Herein, the specificity of the primers to porcine was confirmed after being assayed against six animal species, namely cow, goat, chicken, duck, dog, and rabbit. The porcine-specific RPA assay shows a high limit of detection of 0.01 ng/µL pork DNA. Based on the preliminary performance data obtained from this study, the potential of this method as a rapid and sensitive tool for porcine DNA detection in meat-based products is foreseen.

New Strategies for Innovative and Enhanced Meat and Meat Products

New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the perspectives of sustainability and the economy [...].

Omics-Based Analytical Approaches for Assessing Chicken Species and Breeds in Food Authentication

Chicken is known to be the most common meat type involved in food mislabeling and adulteration. Establishing a method to authenticate chicken content precisely and identifying chicken breeds as declared in processed food is crucial for protecting consumers' rights. Categorizing the authentication method into their respective omics disciplines, such as genomics, transcriptomics, proteomics, lipidomics, metabolomics, and glycomics, and the implementation of bioinformatics or chemometrics in data analysis can assist the researcher in improving the currently available techniques. Designing a vast range of instruments and analytical methods at the molecular level is vital for overcoming the technical drawback in discriminating chicken from other species and even within its breed. This review aims to provide insight and highlight previous and current approaches suitable for countering different circumstances in chicken authentication.

Electronic Tongue as a Correlative Technique for Modeling Cattle Meat Quality and Classification of Breeds

Discrimination and species identification of meat has always been of paramount importance in the European meat market. This is often achieved using different conventional analytical methods but advanced sensor-based methods, such as the electronic tongue (e-tongue), are also gaining attention for rapid and reliable analysis. The aim of this study was to discriminate Angus, domestic buffalo, Hungarian Grey, Hungarian Spotted cattle, and Holstein beef meat samples from the chuck steak part of the animals, which mostly contained longissimus dorsi muscles, using e-tongue as a correlative technique with conventional methods for analysis of pH, color, texture, water activity, water-holding capacity, cooking yield, water binding activity, and descriptive sensory analysis. Analysis of variance (ANOVA) was used to determine significant differences between the measured quality traits of the five-meat species after analysis with conventional analytical methods. E-tongue data were visualized with principal component analysis (PCA) before classifying the five-meat species with linear discriminant analysis (LDA). Significant differences were observed among some of the investigated quality parameter. In most cases, Hungarian Grey was most different from the other species. Using e-tongue, separation patterns could be observed in the PCA that were confirmed with 100% recognition and 97.5% prediction of all the different meat species in LDA.

Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach

Mangalitza pig (Sus scrofa domesticus) becomes more popular in European countries. The goal of this study was to evaluate the fatty acid profile of the raw and thermally processed Mangalitza hard fat from Northern Romania. For the first time, the gas chromatography-mass spectrometry-Principal component analysis technique (GC-MS-PCA)—was applied to evaluate the dissimilarity of Mangalitza lipid fractions. Three specific layers of the hard fat of Mangalitza from Northern Romania were subjected to thermal treatment at 130 °C for 30 min. Derivatized samples were analyzed by GC-MS. The highest relative content was obtained for oleic acid (methyl ester) in all hard fat layers (36.1–42.4%), while palmitic acid was found at a half (21.3–24.1%). Vaccenic or elaidic acids (trans) were found at important concentrations of 0.3–4.1% and confirmed by Fourier-transform infrared spectroscopy. These concentrations are consistently higher in thermally processed top and middle lipid layers, even at double values. The GC-MS-PCA coupled technique allows us to classify the unprocessed and processed Mangalitza hard fat specific layers, especially through the relative concentrations of vaccenic/elaidic, palmitic, and stearic acids. Further studies are needed in order to evaluate the level of degradation of various animal fats by the GC-MS-PCA technique.