Species identification and animal authentication in meat products: a review

Review Paper


Meat species identification and animal authentication in meat products is a significant subject, attention to which would contribute to fair-trade, and would enable consumers to make informed choices. Analytical methods are often based on protein or DNA measurements. Methods based on protein fractions include electrophoretic, chromatographic and immunological techniques and are often not suitable for compound food products, nor are they sensitive in processed products to differentiate closely related meat species. Advances in DNA technology have led to the rapid development of alternative approaches to species identification. Recently, application of polymerase chain reaction in food analysis has increased in the light of their simplicity, specificity and sensitivity. This review discusses a wide range of analytical methods with a focus on their ability to quantify meat and authentication of meat products.


Identification Animal tissues Meat products 



The project was financed by The Faculty of Nutrition, Department of Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran. Authors thank Dr. Hossein Sadeghi and Dr. Javad Pourreza for significant suggestions in improving this article. Thanks are also due to Islamic Azad University Shahrekord Branch and Isfahan University of Technology for help with performing the experiments.


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© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  1. 1.Department of Food Science and Technology, Faculty of NutritionTabriz University of Medical SciencesTabrizIran
  2. 2.Department of Microbiology, Faculty of Veterinary MedicineIslamic Azad University Shahrekord BranchShahrekordIran
  3. 3.Department of Food Science and Technology, Faculty of AgricultureIsfahan University of TechnologyIsfahanIran

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