Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat.

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Ermie Jr Mariano, Da Young Lee, Seung Hyeon Yun, Juhyun Lee, Seung Yun Lee, Sun Jin Hur
{"title":"Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat.","authors":"Ermie Jr Mariano, Da Young Lee, Seung Hyeon Yun, Juhyun Lee, Seung Yun Lee, Sun Jin Hur","doi":"10.5851/kosfa.2023.e48","DOIUrl":null,"url":null,"abstract":"<p><p>The cultured meat industry is continuously evolving due to the collective efforts of cultured meat companies and academics worldwide. Though still technologically limited, recent reports of regulatory approvals for cultured meat companies have initiated the standards-based approach towards cultured meat production. Incidents of deception in the meat industry call for fool-proof authentication methods to ensure consumer safety, product quality, and traceability. The cultured meat industry is not exempt from the threats of food fraud. Meat authentication techniques based on DNA, protein, and metabolite fingerprints of animal meat species needs to be evaluated for their applicability to cultured meat. Technique-based categorization of cultured meat products could ease the identification of appropriate authentication methods. The combination of methods with high sensitivity and specificity is key to increasing the accuracy and precision of meat authentication. The identification of markers (both physical and biochemical) to differentiate conventional meat from cultured meat needs to be established to ensure overall product traceability. The current review briefly discusses some areas in the cultured meat industry that are vulnerable to food fraud. Specifically, it targets the current meat and meat product authentication tests to emphasize the need for ensuring the traceability of cultured meat.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 6","pages":"1055-1066"},"PeriodicalIF":4.2000,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10636224/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science of Animal Resources","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.5851/kosfa.2023.e48","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

The cultured meat industry is continuously evolving due to the collective efforts of cultured meat companies and academics worldwide. Though still technologically limited, recent reports of regulatory approvals for cultured meat companies have initiated the standards-based approach towards cultured meat production. Incidents of deception in the meat industry call for fool-proof authentication methods to ensure consumer safety, product quality, and traceability. The cultured meat industry is not exempt from the threats of food fraud. Meat authentication techniques based on DNA, protein, and metabolite fingerprints of animal meat species needs to be evaluated for their applicability to cultured meat. Technique-based categorization of cultured meat products could ease the identification of appropriate authentication methods. The combination of methods with high sensitivity and specificity is key to increasing the accuracy and precision of meat authentication. The identification of markers (both physical and biochemical) to differentiate conventional meat from cultured meat needs to be established to ensure overall product traceability. The current review briefly discusses some areas in the cultured meat industry that are vulnerable to food fraud. Specifically, it targets the current meat and meat product authentication tests to emphasize the need for ensuring the traceability of cultured meat.

检验肉:传统肉类鉴定技术在培养肉中的适用性综述。
由于世界各地的人造肉公司和学者的共同努力,人造肉行业正在不断发展。尽管技术上仍然有限,但最近有关监管部门批准养殖肉公司的报告已经开始采用基于标准的养殖肉生产方法。肉类行业的欺诈事件要求采用万无一失的认证方法,以确保消费者安全、产品质量和可追溯性。人造肉产业也不能幸免于食品欺诈的威胁。基于动物肉类物种的DNA、蛋白质和代谢物指纹图谱的肉类鉴定技术需要评估其对培养肉的适用性。基于技术的培养肉制品分类可以简化适当认证方法的识别。结合高灵敏度和高特异性的方法是提高肉类鉴定准确度和精密度的关键。需要建立标记(物理和生化)来区分传统肉类和培养肉类,以确保整体产品的可追溯性。本文简要讨论了人造肉行业中容易发生食品欺诈的一些领域。具体而言,它针对目前的肉类和肉制品认证测试,强调需要确保培养肉的可追溯性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信