meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2022-7-2-131-137meat-218Research ArticleСтатьиReview of new technologies used for meat identificationReview of new technologies used for meat identificationhttps://orcid.org/0000-0001-9068-9814KornienkoV. Yu.KornienkoV. Yu.

Vladimir Yu. Kornienko, Candidate of Biological Sciences, Senior Researcher, Laboratory of Molecular Biology and Bioinformatics

26, Talalikhina Str., Moscow, 109316

Vladimir Yu. Kornienko, Candidate of Biological Sciences, Senior Researcher, Laboratory of Molecular Biology and Bioinformatics

26, Talalikhina Str., Moscow, 109316

unipraim@yandex.ruhttps://orcid.org/0000-0001-8848-0632FominaT. А.FominaT. A.

Tatyana A. Fomina, Candidate of Technical Sciences, Senior Research Scientist, Laboratory of Molecular Biology and Bioinformatics, V. M. Gorbatov Federal Research Center for Food Systems. Head of the Department of Molecular Diagnostic Research at the Testing Reference Laboratory, National Centre for Safety of Aquatic Fisheries Products and Aquaculture

26, Talalikhina Str., Moscow, 109316,

14–1, Grafskiy per., 129626, Moscow

Tatyana A. Fomina, Candidate of Technical Sciences, Senior Research Scientist, Laboratory of Molecular Biology and Bioinformatics, V. M. Gorbatov Federal Research Center for Food Systems. Head of the Department of Molecular Diagnostic Research at the Testing Reference Laboratory, National Centre for Safety of Aquatic Fisheries Products and Aquaculture

26, Talalikhina Str., Moscow, 109316,

14–1, Grafskiy per., 129626, Moscow

fomina1032@yandex.ruhttps://orcid.org/0000-0002-0038-9744MinaevM. Yu.MinaevM. Yu.

Mihail Yu. Minaev, Candidate of Technical Sciences, Head of Laboratory of Molecular Biology and Bioinformatics

26, Talalikhina Str., Moscow, 109316

Mihail Yu. Minaev, Candidate of Technical Sciences, Head of Laboratory of Molecular Biology and Bioinformatics

26, Talalikhina Str., Moscow, 109316

m.minaev@fncps.ruV. M. Gorbatov Federal Research Center for Food SystemsРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian FederationV. M. Gorbatov Federal Research Center for Food Systems; National Centre for Safety of Aquatic Fisheries Products and AquacultureРоссияV. M. Gorbatov Federal Research Center for Food Systems; National Centre for Safety of Aquatic Fisheries Products and AquacultureRussian Federation20222407202272131137Copyright © Kornienko V.Y., Fomina T.A., Minaev M.Y., 20222022Kornienko V.Y., Fomina T.А., Minaev M.Y.Kornienko V.Y., Fomina T.A., Minaev M.Y.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/218

The present article represents an analysis of trends in development of test-systems for identification of meat. These test systems are commonly used in food production and research laboratories. The relevance of development of methods for identification of meat kinds is related not only to the food restrictions, which are practiced in some religions and related to consumption of certain types of meat, but also with the hygienic aspects of food production. Also, this research is inspired also by the acute issue of food products adulteration and the replacement of one type of meat with another one. The article considers the trends in the develop  ment of microanalysis method that use immunochromatic research, i. e. methods based on molecular biology. Also this article considers the devices that do not use chromatographic methods of analysis. Examples of the development of test systems based on various methods of analysis for the identification of meat are given below. Attention is focused on the prospects of combining these methods, including colorimetric methods for identification of meat. It is also specified that the emergence of new dyes and new enzyme systems, suitable for use in enzyme-immunoassay, can enhance the sensitivity of these test systems. It is also noted that the development of technologies associated with sorbents can contribute to a better separation of the test substrates and this way to increase the sensitivity of the test in case of small amounts of test substrate. It is also noted that the use of various types of iso  thermal amplification can reduce the analysis time necessary for meat identification. Various schemes of devices for microanalysis are given; their advantages and disadvantages are listed. An example of proteomes application for meat identification is given. It is shown that this method can also be applied in the heat treatment of meat. The prospects for the development of such devices are analyzed. It is concluded that the development of systems for microanalysis in the form of quick tests is quite relevant and promis  ing. It is indicated that theoretically in the future such analytical systems, due to the use of microfluidic technologies, will be able to combine several methods. The authors proposed to use machine-aided cognition methods to analyze data obtained from similar test systems in order to increase their sensitivity.

The present article represents an analysis of trends in development of test-systems for identification of meat. These test systems are commonly used in food production and research laboratories. The relevance of development of methods for identification of meat kinds is related not only to the food restrictions, which are practiced in some religions and related to consumption of certain types of meat, but also with the hygienic aspects of food production. Also, this research is inspired also by the acute issue of food products adulteration and the replacement of one type of meat with another one. The article considers the trends in the develop  ment of microanalysis method that use immunochromatic research, i. e. methods based on molecular biology. Also this article considers the devices that do not use chromatographic methods of analysis. Examples of the development of test systems based on various methods of analysis for the identification of meat are given below. Attention is focused on the prospects of combining these methods, including colorimetric methods for identification of meat. It is also specified that the emergence of new dyes and new enzyme systems, suitable for use in enzyme-immunoassay, can enhance the sensitivity of these test systems. It is also noted that the development of technologies associated with sorbents can contribute to a better separation of the test substrates and this way to increase the sensitivity of the test in case of small amounts of test substrate. It is also noted that the use of various types of iso  thermal amplification can reduce the analysis time necessary for meat identification. Various schemes of devices for microanalysis are given; their advantages and disadvantages are listed. An example of proteomes application for meat identification is given. It is shown that this method can also be applied in the heat treatment of meat. The prospects for the development of such devices are analyzed. It is concluded that the development of systems for microanalysis in the form of quick tests is quite relevant and promis  ing. It is indicated that theoretically in the future such analytical systems, due to the use of microfluidic technologies, will be able to combine several methods. The authors proposed to use machine-aided cognition methods to analyze data obtained from similar test systems in order to increase their sensitivity.

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The authors declare that there are no conflicts of interest present.