Research progress on the inspection technology of low grade meat adulterated in ground meat products
Abstract
We reviewed the main methods of using histology and biology to detect adulterated meat products in minced meat products, including the DNA-based detection technology, protein-based detection technology, immunological detection technology and electrophoresis combined detection technology. Moreover, the principle, accuracy and advantages and disadvantages of different detection technologies were discussed.
Publication Date
11-28-2019
First Page
211
Last Page
216
DOI
10.13652/j.issn.1003-5788.2019.11.040
Recommended Citation
Xue, NI; Gensheng, ZHANG; Chunli, XIE; Yidan, DING; and Tiejun, WANG
(2019)
"Research progress on the inspection technology of low grade meat adulterated in ground meat products,"
Food and Machinery: Vol. 35:
Iss.
11, Article 38.
DOI: 10.13652/j.issn.1003-5788.2019.11.040
Available at:
https://www.ifoodmm.cn/journal/vol35/iss11/38
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