Sherif Shaheen , Raquel Cama-Moncunill , Aidan P. Moloney , Nicholas Birse , Alessandro Ferragina , Peter G. Dunne , Simona Grasso , Ruth M. Hamill , Frank J. Monahan
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引用次数: 0
Abstract
Background
Meat provenance, especially regarding dietary background and geographical origin, has become a top consumer preference and a major regulatory concern. Such pivotal provenance factors have a substantial effect on meat's nutritional composition, marketability value, and influence purchase decisions. Additionally, there is increasing consumer interest in the green and ethical image of meat products sourced from animals reared on pasture (grass-fed) rather than under confinement feeding (grain-fed). Given the extrinsic and intrinsic value, verification of provenance is crucial to ensure that meat products are genuinely labeled. In this sense, the capability of various rapid spectral techniques has been examined, motivated by the need for direct authentication methods for meat and its products.
Scope and approach
Herein, we outline recent advances in rapid spectroscopic/spectrometry techniques with potential to distinguish between meat from different production systems and geographical origins, highlighting their basic principles, advantages, and limitations. Furthermore, technological evolutions in meat authentication in conjunction with multivariate data analysis and artificial intelligence modeling are presented. Finally, future trends, research questions, and likely challenges encountered are also critically discussed.
Key findings and conclusions
The application of rapid spectral techniques for discriminating the dietary history and origin of meat is emerging. In particular, vibrational spectroscopy and ambient ionization mass spectrometry are capable of authenticating meat provenance on the basis of unique compositional features and chemical biomarkers within the meat metabolome/volatilome, enabling a distinctive feed/origin signature with an accuracy up to 100%. Results suggest on/inline implementation of rapid spectral authentication systems is eminently possible with several advantages including instant meat authentication within minutes to milliseconds. The findings of this study represent the first step toward transformation of meat authentication systems and would support potential applications in the meat industry.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.