Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects
In the current economic situation, after easing the Covid pandemic restrictions, almost all laboratories, which are focused on evaluation of the conformity of food products, have faced issues in supplying for their laboratories. In this regard, in the last years many laboratories have been forced to...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2024-01-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/301 |
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| author | I. V. Safenkova N. L. Vostrikova N. A. Taranova E. A. Zvereva B. B. Dzantiev A. V. Zherdev |
| author_facet | I. V. Safenkova N. L. Vostrikova N. A. Taranova E. A. Zvereva B. B. Dzantiev A. V. Zherdev |
| author_sort | I. V. Safenkova |
| collection | DOAJ |
| description | In the current economic situation, after easing the Covid pandemic restrictions, almost all laboratories, which are focused on evaluation of the conformity of food products, have faced issues in supplying for their laboratories. In this regard, in the last years many laboratories have been forced to validate new approaches and introduce new methods for assessing conformity of the food products. Very often it is not possible to use only one method to resolve the issue of the food product ingredients, especially for the purpose of traceability of their names and the used raw materials, listed on the label. Survey of the raw food materials to determine whether they correspond to the type name is a simpler task, in contrast to survey of the multicomponent food product. Many researchers have to estimate the opportunities and feasibility of application of various methodologies in their workplaces. Therefore, this review is relevant for the researchers in this field, as it focuses on aspects and special features of similar methodologies. The prospect of molecular genetic methods for identification of the raw materials used for manufacturing of meat products is presented below. This review also represents characteristics of methods for identification of the sources of raw materials used for the manufacturing of the meat products, based on the recognition of species-specific sections within the nucleic acids structures. The variety of methods (hybridization methods, polymerase chain reaction, different types of isothermal amplifications, methods using CRISPR/Cas systems), the principles of their implementation, and achieved analytical characteristics are considered. The capacities and competitive potential of various methods are discussed, as well as approaches being developed to overcome the existing limitations. |
| format | Article |
| id | doaj-art-466bcc9f92374f7199199392ec8e14c2 |
| institution | DOAJ |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2024-01-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-466bcc9f92374f7199199392ec8e14c22025-08-20T03:01:00ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2024-01-018433534610.21323/2414-438X-2023-8-4-335-346242Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospectsI. V. Safenkova0N. L. Vostrikova1N. A. Taranova2E. A. Zvereva3B. B. Dzantiev4A. V. Zherdev5A. N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of SciencesV. M. Gorbatov Federal Research Center for Food SystemsA. N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of SciencesA. N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of SciencesA. N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of SciencesA. N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of SciencesIn the current economic situation, after easing the Covid pandemic restrictions, almost all laboratories, which are focused on evaluation of the conformity of food products, have faced issues in supplying for their laboratories. In this regard, in the last years many laboratories have been forced to validate new approaches and introduce new methods for assessing conformity of the food products. Very often it is not possible to use only one method to resolve the issue of the food product ingredients, especially for the purpose of traceability of their names and the used raw materials, listed on the label. Survey of the raw food materials to determine whether they correspond to the type name is a simpler task, in contrast to survey of the multicomponent food product. Many researchers have to estimate the opportunities and feasibility of application of various methodologies in their workplaces. Therefore, this review is relevant for the researchers in this field, as it focuses on aspects and special features of similar methodologies. The prospect of molecular genetic methods for identification of the raw materials used for manufacturing of meat products is presented below. This review also represents characteristics of methods for identification of the sources of raw materials used for the manufacturing of the meat products, based on the recognition of species-specific sections within the nucleic acids structures. The variety of methods (hybridization methods, polymerase chain reaction, different types of isothermal amplifications, methods using CRISPR/Cas systems), the principles of their implementation, and achieved analytical characteristics are considered. The capacities and competitive potential of various methods are discussed, as well as approaches being developed to overcome the existing limitations.https://www.meatjournal.ru/jour/article/view/301control of meat products compositionidentification of raw materialsmolecular genetic analysisamplification analysis |
| spellingShingle | I. V. Safenkova N. L. Vostrikova N. A. Taranova E. A. Zvereva B. B. Dzantiev A. V. Zherdev Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects Теория и практика переработки мяса control of meat products composition identification of raw materials molecular genetic analysis amplification analysis |
| title | Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects |
| title_full | Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects |
| title_fullStr | Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects |
| title_full_unstemmed | Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects |
| title_short | Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects |
| title_sort | molecular genetic methods for identifying raw materials in meat products diversity opportunities and prospects |
| topic | control of meat products composition identification of raw materials molecular genetic analysis amplification analysis |
| url | https://www.meatjournal.ru/jour/article/view/301 |
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