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Orientador(es)
Resumo(s)
Nowadays, and particularly after the horse meat scandal in Europe, consumers are
increasingly aware of the problem of food adulteration and consequently demand clear
and reliable information about the composition of foods they are buying and eating.
Meat, a highly appreciated premium source of protein, is among the foods most prone
to suffer adulteration for economic gain. According to EU legislation laying down the
general principles and requirements of food law (European Commission, 2002) and
EU labeling regulations (European Commission, 2001), meat products should be accurately
labeled regarding their species content, with food adulteration and misleading
information being considered illegal. However, because of its high demand and value,
frauds in the meat industry and retail markets have become a widespread problem,
especially in ground and comminuted meat products.
Descrição
Palavras-chave
Meat authenticity
Contexto Educativo
Citação
Amaral, J.S.; Meira, L.; Oliveira, M.B.P.P.; Mafra, I. (2016). Advances in Authenticity Testing for Meat Speciation. In Advances in Food Authenticity Testing. Amsterdam: Elsevier. p. 369-414. 978-0-08-100220-9