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|Título:||Detection of adulterations in tradictional portuguese game meat products by polymerase chain reaction technique|
|Citação:||Santos, C.G.; Melo, V.S.; Amaral, J.S.; Oliveira, M.B.P.P.; Mafra, I. (2013) - Detection of adulterations in tradictional Portuguese game meat products by polymerase chain reaction technique. In EuroFoodChem XVII. Istanbul, Turkey|
|Resumo:||Authenticity assessment and fraud detection in processed meat products have becn attracting an increased attention driven by public health, economic and legal cancems, and also for religiolls reasons. Currcntly, ooe af the major issues conceming adulterations in the meat indust:ry regards the fraudulent substitution af higher commercial valued meat species by less expensive oDes . The manufacture af traditional meat products is a long-established practice in the Northeast of Portugal. One of the most appreciated products is called "Alheiras", which are traditional smoked fermented sausages, mainly produced with pork and poultry meat. In addition to the two Portuguese Alheiras with Protected Geographical Indication (pGI), other types of "Alheiras" are now available in the market, including the ones produced with game meat. Due to the game meat particular taste, intense Oavour and seasonality, it generally eommands higher prices compared to other meats . Sinee game meat "Alheiras" should, totally or partially, include different types of game meat, they are particularly prone to fraudulent meat substitutions.|
|Aparece nas colecções:||CIMO - Resumos em Proceedings Não Indexados ao WoS/Scopus|
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|EuroFoodChem_alheiras.pdf||527,92 kB||Adobe PDF||Ver/Abrir|
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