Year: 2022 | Month: August | 12 | 4
Proteomic Approach to Detect Meat Adulteration from Farm to Fork
Mukesh Gangwar
Shalu Swami
Apeksha Jangir
Pranav Chuahan
Deepali T. Sakunde
DOI:10.30954/2277-940X.04.2022.1
Abstract:
Meat has long been regarded as a significant source of protein in human life. Furthermore, with today’s hectic and demanding urban lifestyle, processed meat has become the most important source of protein in one’s diet. Consumers rely on food labels to determine whether or not the meat product they are purchasing is safe and reliable. To avoid consumer fraud, it is critical to verify that food labeling is completed correctly. Compared to the past, people are increasingly more concerned about food quality and safety. For food authentication, a variety of instrumental procedures have been proposed. Traditional methods are still employed, but emerging approaches like genomics, metabolomics, and proteomics are helping to supplement existing methodology for confirming claims made about specific foods. A few decades before, proteomics emerged as the most crucial technology for authentication of adulterated meat. Proteins can be employed as markers for a variety of qualities in meat and show the processes to which the meat has been treated so that they can add to the meat labeling claim.
Highlights
- Proteomics is playing an increasingly important role in food authenticity.
- Advances in instrumentation and bioinformatics are expected to have a significant impact on the field.
- Proteomics approach is the best way for authentication of meat and meat products.
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