Progress in Analytical Techniques for Species Identification of Meat and Meat Products

In recent years, the adulteration of meat and meat products has seriously infringed upon the rights and interests of consumers, which has caused public concern about food safety and attracted the attention of market supervision authorities. The traceability and species identification of meat and meat products has become a research hotpot in the field of food, and has been widely used in the quality evaluation and authentication of meat and meat products. In this paper, the current techniques available for qualitative and quantitative identification of animal-derived components in meat and meat products, including protein-based techniques, fatty acid-based techniques, DNA sequence specificity-based techniques and chromatography-mass spectrometry (GC-MS) are summarized, and future development trends are discussed. We expect that this review will provide a reference for the research and development of analytical techniques for meat and meat products.