This study was designed to characterize in vitro-digested products of proteins from four commercial meat products, including dry-cured ham, cooked ham, emulsion-type sausage, and dry-cured sausage. The samples were homogenized and incubated with pepsin and trypsin. The digestibility and particle sizes of digested products were measured. Nano-LC-MS/MS was applied to characterize peptides. The re...

Aim: Chital and sambar are the common wild small herbivores, which are vulnerable to poaching for their meat. Many times poachers claim the wild meat to be that of goat or sheep. Hence, authentic evidences are required to stop such wildlife crime. The present investigation was carried out to study the species specific PCR-RFLP patterns for meat identification of chital and sambar and then diffe...

In the times of industrial food production, regional and traditional food articles provide an attractive alternative for people looking for unforgettable sensory impressions. Regional or traditional food, commonly recognized as palatable and healthy, is also, for many consumers, a unique, sentimental journey back to tastes from childhood times. A gradual increase of demand for this type of food...

Meat species adulteration imposes substantial concern to consumers in terms of economic loss, food allergy, religious observance, and food safety. Federal and state laws require that meat products be labeled as to the species they contain. Species substitutions, such as substitution of horse meat for beef and pork for sheep meat, have been reported in several countries (Matin, 1981). As mechani...

The partial sequence (402 bp) of cytochrome b gene has been proved to be of value in the identification of animal species from unknown samples. In this study, the analysis of 402 bp sequences was used to confirm the materials of 87 processed meat products. There were 11 samples that did not conform to the original indicated materials. The inconsistent ratio was about 12.6 %. There were 9 and 10...