Analytical methods for authentication of fresh vs. thawed meat - A review

Area of Science:

• Food Science
• Analytical Chemistry
• Meat Science

Background:

• Accurate meat product labeling is crucial for consumer trust and fair trade.
• Prevalence of mislabeled meat (thawed sold as fresh) ranges from 8-15% in analyzed samples.
• Regulatory enforcement necessitates reliable analytical methods for meat authentication.

Purpose of the Study:

• To review analytical techniques for distinguishing fresh from thawed meat.
• To assess methods for determining frozen storage duration.
• To identify optimal analytical strategies for meat traceability.

Main Methods:

• Review of enzymatic, DNA-based, spectroscopic, bio-imaging, and sensory techniques.
• Analysis of molecular changes detected by various methods.
• Evaluation of method capabilities for fresh vs. thawed meat discrimination and frozen storage time determination.

Main Results:

• Various analytical techniques detect molecular changes indicative of thawing and frozen storage.
• Enzymatic, DNA-based, spectroscopic, bio-imaging, and sensory methods show varying capabilities.
• Discrimination between fresh and thawed meat and determination of frozen storage time are achievable with these techniques.

Conclusions:

• A combination of analytical methods provides the most effective approach for discriminating fresh from thawed meat.
• Accurate identification of meat origin and processing history is vital.
• Further research into combined analytical strategies will enhance meat authenticity verification.