ArticleScientific reports2019
Monitoring of sausage products sold in Sichuan Province, China: a first comprehensive report on meat species' authenticity determination.
Article in Scientific reports, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Analysis of species adulteration in beef sausage using real-time polymerase chain reaction in Makassar, Indonesia.Veterinary world · 2024Article
- The Effect of Enzymatic Hydrolysis and Maillard Reaction on the Flavor of Chicken Osteopontin.Foods (Basel, Switzerland) · 2024Article
- Rapid detection of duck ingredient in adulterated foods by isothermal recombinase polymerase amplification assays.Food chemistry. Molecular sciences · 2023Article
- Profiling, monitoring and conserving caterpillar fungus in the Himalayan region using anchored hybrid enrichment markers.Proceedings. Biological sciences · 2022Article
- A 16S Next Generation Sequencing Based Molecular and Bioinformatics Pipeline to Identify Processed Meat Products Contamination and Mislabelling.Animals : an open access journal from MDPI · 2022Article
- Detection of species adulteration in meat products and Mozzarella-type cheeses using duplex PCR of mitochondrialFood chemistry. Molecular sciences · 2021Article
- Detection of Beef Adulterated with Pork Using a Low-Cost Electronic Nose Based on Colorimetric Sensors.Foods (Basel, Switzerland) · 2020Article
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5 authors.
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Abstract
Presently, there is growing concern worldwide regarding the adulteration of meat products. However, no reports on determining meat authenticity have been reported in China. To verify labelling compliance and evaluate the existence of fraudulent practices, 250 sausage samples were purchased from local markets in Sichuan Province and analysed for the presence of chicken, pork, beef, duck and genetically modified soybean DNA using real-time and end-point PCR methods, providing a Chinese case study on the problem of world food safety. In total, 74.4% (186) of the samples were properly labelled, while the other 25.6% (64) were potentially adulterated samples, which involved three illicit practices: product removal, addition and substitution. The most common mislabelling was the illegal addition of, or contamination with, duck. Therefore, meat authenticity monitoring should be routinely conducted. Additionally, the strict implementation of the nation's food safety laws, along with regular surveillance, should be compulsory to alleviate and deter meat adulteration.
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