Methods of detecting plant raw materials in meat products - a review

Jan VaŇha and František KvasniČka
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Jan VaŇha: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical, Institute of Chemical Technology Prague, Prague, Czech Republic
František KvasniČka: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2011, vol. 29, issue 4, 299-307

Abstract: The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that are most a frequently used in the meat processing industry, were selected. In order to prove the presence of plants in meat products, it is essential for the same markers not to be natural compounds of the raw meat as well. Such specific markers include isoflavones, oligosaccharides, phytic acid and starch. The review summarises only the methods used in the last decade.

Keywords: meat products; isoflavones; phytic acid; starch; oligosaccharides (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:32-2010-cjfs

DOI: 10.17221/32/2010-CJFS

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