Application of Fingerprinting Techniques in Authentication and Traceability of Meat
The application of fingerprinting in food detection has been important due to the large requirement of food materials across the world. The meat product may be piled with fat to get an excess amount with the flesh and, further, may be extended by the addition of water, non-meat proteins, and other substances. The meat content can be calculated to determine the exact amounts of ingredients present. The presence of excess gelatin in meat also constitutes the same problem as the presence of excess connective tissues in canned ham products. Microscopy often allows a judgment to be made on the quality and authenticity of a product. In case of meat adulteration, the high-quality meat species may be partially or completely replaced with lower quality meat species. Different analytical methods are available for the species identification. Initially, lipid analyses, protein analyses and anatomical, histological, organoleptic, chemical, biochemical, spectrophotometric, chromatographic, and electrophoretic techniques were widely used for speciation studies.