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Lateral flow immunoassay-based absolute point-of-care technique for authentication of meat and commercial meat products
Point-of-care (POC) assay is an emerging technique for rapid initial screening of meat fraud incidents in a resource-limited environment. To achieve...
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PCR-Based Method for Authentication of Meat and Processed Meat from Three Commercially Important Catfish Species
Meat in forms of fresh-cut pieces or fillet or processed meat from broadhead catfish ( Clarias macrocephalus ), African catfish ( Clarias gariepinus ),...
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Analysis of dog meat adulteration in beef meatballs using non-targeted UHPLC–Orbitrap HRMS metabolomics and chemometrics for halal authentication study
Due to the different price and high quality, halal meat such as beef can be adulterated with non-halal meat with low price to get an economical...
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Rapid analysis of meat floss origin using a supervised machine learning-based electronic nose towards food authentication
Authentication of meat floss origin has been highly critical for its consumers due to existing potential risks of having allergic diseases or...
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Metabolomics and Proteomics Approach Using LC-Orbitrap HRMS for the Detection of Pork in Tuna Meat for Halal Authentication
Adulteration of high-quality meat with non-halal meats causes a serious problem for some religions such as Muslim and Jewish. Tuna meat (TM) can be...
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Authentication of traditional meat products (Haleem) sold in India: a first report confirming species mislabelling
Traditional meat products like Haleem play a pivotal role in the culinary landscapes of Indian consumers, along with high economic value and business...
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Analytical Methods for Authentication of Buffalo Meat
Meat authentication is a principal component of food safety and a major concern for producers, regulators, and consumers. Water buffalo meat is...
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Research on meat adulteration based on one-dimensional convolutional neural network (1DCNN) combined with electrochemical technology
This study presents a novel methodology for detecting meat adulteration by integrating electrochemical sensing with a one-dimensional convolutional...
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Meat, Eggs, Fish, and Seafood
Food authenticity is a rapidly growing field due to increasing consumer concerns about food safety and quality. Food authenticity is a key tool for...
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Development of a Touchdown—Duplex PCR Assay for Authentication of Sheep and Goat Meat
Authenticity in foods of animal origin like meat is an arduous task, since there are various cases of adulteration where morphological identification...
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Food authentication and adulteration control based on metrics data of foods and chemometrics
Great effort has been carried out the last years from the food sector for the understanding of food authentication, as the term has been well...
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Enhancing the Authentication Capability of Triplex Real-Time PCR by Increasing the Primer Specificity
Authenticity identification is crucial for the legal control of meat fraud and adulteration. Authentication capability of a method in mixed meat is...
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Emerging Food Authentication Methodologies Using GC/MS
This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and...
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Development of novel isothermal-based DNA amplification assay for detection of pig tissues in adulterated meat
For the first time, we describe an innovative polymerase spiral reaction (PSR) assay for the rapid, simple, and accurate detection of pig tissues or...
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Advances and key considerations of liquid chromatography–mass spectrometry for porcine authentication in halal analysis
The halal food industries are rapidly expanding to fulfill global halal demands. Non-halal substances such as porcine proteins are often added...
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Combination of Loop-Mediated Isothermal Amplification and AuNP-Oligoprobe Colourimetric Assay for Pork Authentication in Processed Meat Products
Pork adulteration is a major concern for Muslims and Jews whose diets are restricted by religious beliefs, as well as those who are allergic to pork...
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Cleavable molecular beacon-based loop-mediated isothermal amplification assay for the detection of adulterated chicken in meat
A simple, sensitive, specific and fast method based on the loop-mediated isothermal amplification (LAMP) technique and cleavable molecular beacon...
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Identification of individual goat animals by means of near infrared spectroscopy and chemometrics analysis of commercial meat cuts
Although the identification of animal species and muscles have been reported previously, no studies have been found on the use of NIR spectroscopy to...
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Sensitive Detection of Chicken Meat in Commercial Processed Food Products Based on One-Step Colourimetric Loop-Mediated Isothermal Amplification
Meat adulteration has been a great concern in the food industry worldwide. Due to its lower cost, chicken is generally used as an adulterant in...
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Halal Buffalo Meat Production
There has been significant increase in the global demand for halal foods, and the market for halal water buffalo meat is growing robustly over the...