Identification of Mislabeling Some Meat Products Sold on the Iran Market Using PCR-RFLP

Background:

Mislabeling of meat products due to their high market values is a food fraud, which can result in economic deception. Currently, a little information on mislabeling is available in Iran. Therefore, the aim of this study was to carry out a market survey on a variety of meat products sold in Iran to investigate mislabeling.

Methods:

A total of 31 meat product samples were purchased from local retailers including supermarkets and local butchers. These samples included salami (n = 6), hamburger (n = 15) and minced meat (n = 10). Labels claimed that the products only contained beef. DNA was extracted from samples and tested using PCR-RFLP for the presence of chicken traces.

Results:

Of the 31 meat products, 23 included mislabeling, which substituted low-cost chicken for costly beef. Results showed that six of six salami (100%), nine of 15 hamburger (60%) and eight of ten minced meat (80%) contained chicken meat not listed in ingredient labels.

Conclusion:

Overall, results from the current study greatly warn consumers on potential economic deception occurring in meat products in Iran. This study helps meat industries to address potentially fraudulent activities and improve sanitary techniques during meat processes.

The combined effects of lactoperoxidase system and whey protein coating on microbial, chemical, textural, and sensory quality of shrimp (Penaeus merguiensis) during cold storage (4 ± 1°C)

Growth and reproduction of gram-negative bacteria has a pivotal role in spoilage of seafood products. In order to identify the effect of lactoperoxidase system (LPOS), an antimicrobial activity was added to whey protein solution at the levels of 0 (control group), 1.25%, 2.5%, 5%, and 7.5%. Then, the shrimp samples were coated with immersion method and stored in the refrigerator for 16 days. In this period, the microbial tests of psychrotrophic bacteria, mesophilic bacteria, Pseudomonas fluorescens, Pseudomonas spp., and Shewanella putrefaciens, chemical tests of total volatile basic nitrogen, thiobarbituric acid, and pH, and sensory evaluation were carried out on the days of 0, 4, 8, 12, and 16. Adding LPOS in the coating resulted in a decrease in the total specific spoilage organisms and TVB-N. There was no significant effect for the TBA test. The levels of LPOS showed a positive correlation with the acceptable measurement in the sensory evaluation.