DNA Barcoding in Meat Authentication: Principles, Applications, and Future Perspectives.

Area of Science:

• Food Science
• Genetics
• Conservation Biology

Background:

• Traditional meat authentication methods face limitations in accuracy and scope.
• Growing concerns about meat adulteration and species mislabeling necessitate advanced identification techniques.
• DNA barcoding offers a precise method for species identification based on DNA variations.

Purpose of the Study:

• To review the principles, applications, and advantages of DNA barcoding in meat identification.
• To compare DNA barcoding with traditional methods for meat authentication.
• To highlight the role of DNA barcoding in food safety, authenticity, and biodiversity conservation.

Main Methods:

• Review of scientific literature on DNA barcoding technology and its applications in meat products.
• Comparative analysis of DNA barcoding versus traditional authentication techniques.
• Exploration of strategic implications and future trends in food regulation and ecological protection.

Main Results:

• DNA barcoding provides accurate species identification, crucial for meat product authentication.
• It effectively detects food adulteration and verifies the species origin of meat.
• The technology demonstrates significant advantages over conventional authentication methods.

Conclusions:

• DNA barcoding is a vital tool for ensuring meat authenticity and enhancing food safety.
• Its application supports biodiversity conservation efforts and sustainable development in the meat industry.
• Implementing DNA barcoding strengthens food control systems and safeguards public health.