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    Meat Species Determination

    Access Status
    Fulltext not available
    Authors
    Teen Teh, A.
    Dykes, Gary
    Date
    2014
    Type
    Book Chapter
    
    Metadata
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    Citation
    Teen Teh, A. and Dykes, G. 2014. Meat Species Determination. In Encyclopedia of Meat Sciences, 265-269.
    Source Title
    Encyclopedia of Meat Sciences
    DOI
    10.1016/B978-0-12-384731-7.00209-9
    ISBN
    9780123847317
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/56089
    Collection
    • Curtin Research Publications
    Abstract

    © 2014 Elsevier Ltd. All rights reserved. Adulteration of comminuted and highly processed meat products with species other than those claimed on the label is common in some retail markets. This is of major concern to consumers and is undesirable for economic, health, religious, and legal reasons. Identification of other animal species in meat products is important in order to control food quality and safety as well as to protect consumers' rights. A number of analytical methods including protein-based and deoxyribonucleic acid-based methods have been used to identify animal species associated with meat products.

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