Analytical approaches of meat authentication in food

QR Code

Analytical approaches of meat authentication in food

Meat industry sector is likely exposed to illegal practices which involve replacement of meat ingredients with other animal species. Meat products are commonly modified during processing, and the cases have been rampant in certain part of the world. Meanwhile, individual consumption patterns are aff...

Full description

Bibliographic Details
Main Authors:	Sajali, Nurhayatie, Wong, Sie Chuong, Abu Bakar, Suhaili, Khairil Mokhtar, Nur Fadhilah, Manaf, Yanty Noorzianna, Yuswan, Mohd Hafis, Mohd Desa, Mohd Nasir
Format:	Article
Language:	English
Published:	Wiley-Blackwell 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/87875/ http://psasir.upm.edu.my/id/eprint/87875/1/ABSTRACT.pdf

Similar Items

Loop mediated isothermal amplification; a review on its application and strategy in animal species authentication of meat based food products
by: Tasrip, Nor Asmara, et al.
Published: (2019)

Detection of porcine DNA in commercially processed meat products sold in Sarawak
by: Sajali, Nurhayatie, et al.
Published: (2022)

The challenges of dna extraction in different assorted food matrices: a review
by: Wong, Sie Chuong, et al.
Published: (2018)

Current analytical methods for porcine identification in meat and meat products
by: Zia, Qamar, et al.
Published: (2020)

Basic requirements of laboratory operation for halal analysis
by: Yuswan, Mohd Hafis, et al.
Published: (2020)

In vitro study of antifungal effect of allicin on Aspergillus fumigatus ATCC 36607 growth
by: Sajali, Nurhayatie
Published: (2014)

Discovery of porcine proteins-binding DNA aptamer through SELEX and proteomics for pork authentication
by: Mohamad, Nornazliya, et al.
Published: (2024)

Potential authentication of various meat-based products using simple and efficient DNA extraction method
by: Khairil Mokhtar, Nur Fadhilah, et al.
Published: (2020)

Forensic feed strategy: incorporation of multivariate and instrumental analyses for authentication of fish feed sources
by: Idris, Mohamed Haniff Hanafy, et al.
Published: (2022)

Halal authentication using lateral flow devices for detection of pork adulteration in meat products: a review
by: Raja Nhari, Raja Mohd Hafidz, et al.
Published: (2023)

Duplex detection of avian and chicken using common primer-PCR in processed meat products
by: Mohamad, Nurhidayatul Asma, et al.
Published: (2024)

Gold nanoparticles:synthesis and application for halal authentication in meat and meat products
by: Subara, Deni, et al.
Published: (2018)

Species authentication of thermally processed meat and meat products by proteomics approach
by: Zainal Abidin, Siti Aimi Sarah
Published: (2014)

Anti-hyphal formation property of allicin in suppression of Aspergillus fumigatus growth
by: Sajali, Nurhayatie, et al.
Published: (2013)

Rapid DNA-based analytical techniques to verify the authenticity of Halal food
by: Mustafa, Shuhaimi, et al.
Published: (2022)

Omics-based analytical approaches for assessing chicken species and breeds in food authentication
by: Goh, Dirong, et al.
Published: (2021)

Makna kod E dalam makanan
by: Abdul Manaf, Yanty Noorzianna
Published: (2017)

Formulation of fat substitute using plant-based fats simulating the properties of lard
by: Abdul Manaf, Yanty Noorzianna
Published: (2015)

Characterisation of oils and fats from seeds of several Malaysian fruits and their enzymatic interesterification
by: Abdul Manaf, Yanty Noorzianna
Published: (2009)

Hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen)
by: Yuswan, Mohd Hafis, et al.
Published: (2021)

Meat species identification and Halal authentication analysis using mitochondrial DNA.
by: Murugaiah, Chandrika, et al.
Published: (2009)

Rapid and reliable identification of meat origin in meat products using CP-M-PCR
by: Hanapi, Ummi Kalthum, et al.
Published: (2014)

Non-targeted 1H NMR metabolomic fingerprinting and chemometric approach in differentiating meat species for potential halal authentication
by: Mokhtar, Nurjuliana
Published: (2023)

Bioinformatics tools assist in the screening of potential porcine-specific peptide biomarkers of gelatin and collagen for halal authentication
by: Abdul Shukor, Muhd Syarafuddin, et al.
Published: (2024)

Shotgun proteomics approach for the establishment of peptide markers for pork
by: Mohd Yusoff, Mohd Hafis Yuswan
Published: (2018)

Mencari solusi status halal daging kultur
by: Mohd Yusof, Mohd Hafis Yuswan
Published: (2018)

Demand for quality food : implications for meat marketers in Malaysia.
by: Radam, Alias, et al.
Published: (2012)

Non-authentic supplications and its conditions: an analytical study of models in Malaysia
by: Abdul Ghani Md Din,, et al.
Published: (2022)

Application of machine learning approach on halal meat authentication principle, challenges, and prospects: a review
by: Mustapha, Abdul, et al.
Published: (2024)

Taxing meat and animal food products
by: Marinova, Dora, et al.
Published: (2018)

Multiplex platforms in biosensor based analytical approaches: opportunities and challenges for the speciation of animal species in food chain
by: Sultana, Sharmin, et al.
Published: (2023)

pH as analytical indicator for managing pork meat quality
by: Kim, Tae Wan, et al.
Published: (2016)

The puzzle of the missing meat: Food away from home and China's meat statistics
by: Xiao, H., et al.
Published: (2015)

Application of the metabolomics approach in food authentication
by: Selamat, Jinap, et al.
Published: (2021)

Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry
by: Montowska, Magdalena, et al.
Published: (2015)

Lipid characteristics and tocopherol content of the oils of native avocado cultivars grown in Indonesia
by: Manaf, Yanty Noorzianna, et al.
Published: (2019)

Differentiation of fractionated components of lard from other animal fats using different analytical techniques
by: Marikkar, Mohammed Nazrim, et al.
Published: (2017)

Editorial illustration of Iban and Bidayuh authentic food in local travel book
by: Wong, Chiew Shiew
Published: (2013)

Anti-viral activity of Piper sp. Extract (PIPERLINE) against Newcastle disease virus
by: Mohd Hafis Yuswan, Bin Mohd Yusoff
Published: (2008)

Specific polymerase chain reaction (PCR) analysis of raw meats and fats of pigs for Halal authentication
by: Azmi, Aida Azrina, et al.
Published: (2011)