Author:
Djurkin Kušec Ivona,Gvozdanović Kristina
Abstract
Pork represents one of the most important sources of protein in the human diet. Consumers today expect their food to be safe and of expected quality. Therefore, traceability and originality of the product must be guaranteed. This chapter provides an overview of the different approaches used for traceability and authentication of pork and pork products. Different DNA-based methods for meat speciation and authentication are described and their potential for use in the pork industry is highlighted.
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