关键词: 肉类, 掺假, 鉴别, 蛋白质组学, DNA, 无损检测

Abstract: Meat is one of the most important parts of the diet due to its high nutritious value and unique flavor. Driven by high profits, the problem of adulteration of meat and meat products occurs frequently in the meat processing industry and market. Therefore, the development of efficient techniques and methods for the identification of adulterated meat and meat products is of great significance for ensuring the rights of consumers. The requirements for adulteration identification techniques vary with the type of product and consumption pattern. This review describes the basic principles and applications of the methods currently available for meat adulteration detection, including proteomics-based immunoassay and mass spectrometry, DNA-based polymerase chain reaction and non-invasive sensor and spectroscopic technologies. Additionally, the disadvantages of these methods and some suggestions on the development of new adulteration identification techniques are proposed. We expect that this review will provide a theoretical basis for adulteration identification of meat and meat products.

Key words: meat, adulteration, identification, proteomics, DNA, non-invasive detection