Meat adulteration frequently occurs

Meat adulteration frequently occurs in meat and meat products
through the addition of minced meat. Preventing the adulteration
of meat products using less desirable meat species is important
to the consumers for economic, health, and religious reasons.

Therefore, it is necessary to establish a detection system for meat
adulteration and ensure food safety. Many methods have been
developed for meat species identification. These techniques can
be divided into two categories: protein and DNA-based methods.
Protein-based methods include isoelectric focusing, electrophoresis
analysis, SDS–PAGE, near-infrared spectroscopy, liquid chromatography
and enzyme-linked immunosorbent assay