Identification of Meat Species by Using Molecular and Spectroscopic Techniques
Meat is one of the main nutrition source in the human diet with its excellent protein, vitamin and mineral contents. Despite its advantages, being high-priced makes meat products open to adulteration. Meat products are mixed food types which can contain different species of meat. However, mixing two...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2017-06-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1060 |
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| author | Evrim Güneş Altuntaş Ebru Deniz Beycan Ayhan Kezban Candogan Duygu Ozel Demiralp |
| author_facet | Evrim Güneş Altuntaş Ebru Deniz Beycan Ayhan Kezban Candogan Duygu Ozel Demiralp |
| author_sort | Evrim Güneş Altuntaş |
| collection | DOAJ |
| description | Meat is one of the main nutrition source in the human diet with its excellent protein, vitamin and mineral contents. Despite its advantages, being high-priced makes meat products open to adulteration. Meat products are mixed food types which can contain different species of meat. However, mixing two or more types of meats is not always allowed by laws. On the other hand, replacement high quality meats with cheaper meat types are a cost lowering way for the producers. The commonly consumed meat types differ from country to country, but generally economical, ethnic and religion concerns are in the foreground. In this case, species identification techniques are gaining importance. Although some techniques depending on DNA or spectroscopy have been developed for many years, choosing the best method for species identification is still among the controversial issues today. Thus, the currently used methods and promising techniques in this area were discussed in this review. |
| format | Article |
| id | doaj-art-996fafd0b4c74b88b5efa96e907c35dc |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2017-06-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-996fafd0b4c74b88b5efa96e907c35dc2025-08-20T02:10:17ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2017-06-015548849210.24925/turjaf.v5i5.488-492.1060528Identification of Meat Species by Using Molecular and Spectroscopic TechniquesEvrim Güneş Altuntaş0Ebru Deniz1Beycan Ayhan2Kezban Candogan3Duygu Ozel Demiralp4Biotechnology Institute, System Biotechnology Advanced Research Unit, Ankara University, 06100 Ankara,Department of Food Engineering, Faculty of Engineering, Ankara University, 06110 AnkaraDışkapı Yıldırım Beyazıt Training and Research Hospital, Aziz Sancar Research InstituteDepartment of Food Engineering, Faculty of Engineering, Ankara University, 06110 Ankara4Department of Biomedical Engineering, Faculty of Engineering, Ankara University, 06110 AnkaraMeat is one of the main nutrition source in the human diet with its excellent protein, vitamin and mineral contents. Despite its advantages, being high-priced makes meat products open to adulteration. Meat products are mixed food types which can contain different species of meat. However, mixing two or more types of meats is not always allowed by laws. On the other hand, replacement high quality meats with cheaper meat types are a cost lowering way for the producers. The commonly consumed meat types differ from country to country, but generally economical, ethnic and religion concerns are in the foreground. In this case, species identification techniques are gaining importance. Although some techniques depending on DNA or spectroscopy have been developed for many years, choosing the best method for species identification is still among the controversial issues today. Thus, the currently used methods and promising techniques in this area were discussed in this review.http://www.agrifoodscience.com/index.php/TURJAF/article/view/1060meat adulterationDNA based methodsspectroscopic methods |
| spellingShingle | Evrim Güneş Altuntaş Ebru Deniz Beycan Ayhan Kezban Candogan Duygu Ozel Demiralp Identification of Meat Species by Using Molecular and Spectroscopic Techniques Turkish Journal of Agriculture: Food Science and Technology meat adulteration DNA based methods spectroscopic methods |
| title | Identification of Meat Species by Using Molecular and Spectroscopic Techniques |
| title_full | Identification of Meat Species by Using Molecular and Spectroscopic Techniques |
| title_fullStr | Identification of Meat Species by Using Molecular and Spectroscopic Techniques |
| title_full_unstemmed | Identification of Meat Species by Using Molecular and Spectroscopic Techniques |
| title_short | Identification of Meat Species by Using Molecular and Spectroscopic Techniques |
| title_sort | identification of meat species by using molecular and spectroscopic techniques |
| topic | meat adulteration DNA based methods spectroscopic methods |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1060 |
| work_keys_str_mv | AT evrimgunesaltuntas identificationofmeatspeciesbyusingmolecularandspectroscopictechniques AT ebrudeniz identificationofmeatspeciesbyusingmolecularandspectroscopictechniques AT beycanayhan identificationofmeatspeciesbyusingmolecularandspectroscopictechniques AT kezbancandogan identificationofmeatspeciesbyusingmolecularandspectroscopictechniques AT duyguozeldemiralp identificationofmeatspeciesbyusingmolecularandspectroscopictechniques |