猪牛肉掺假鉴定技术及其特异性物质研究进展

Advances in Adulteration Identification Techniques and Specific Substances of Pork and Beef

目前肉品掺假现象层出不穷,这些掺假制品通过感官判断很难区分真伪。研究表明一些现代分析技术通过检测肉的特异性物质能够鉴定肉的种类。本文主要以猪肉和牛肉为例,以其内在存在的种间特异性差异,从蛋白质和基因等角度分别论述各种肉的特异性物质,为肉制品掺假鉴定提供一定参考的依据。

The phenomenon of adulteration in meat and meat products is an important quality and safety prob-lem, and meat products produced by adulterated material is difficult to identify and distinguish by sensory eval-uation. Some of the modern analysis technology can identify meat types by detecting meat-specific substances.In this paper, the specific substances in the pork and beef was reviewed by protein and gene identification technol-ogy in order to supplying some technical basis for identifying the adulteration in meat products.