Meat products are notorious for being highly susceptible to fraud. This is due to a combination of factors, including the high cost of meat products, the similar sensory properties of different meat species, and the ease of adulterating comminuted and processed meat products.
Acts of meat fraud may include, but are not limited to: - Dilution or substitution of a particular meat species with another undeclared species, or with different parts of the same species (typically offal, connective tissue or blood).
- Addition of undeclared compounds to enhance the quality attributes, bulk the volume or prolong the shelf life of meat products, for example, plant-based bulking agents (e.g. soy and wheat), colourants, preservatives such as nitrates, and water.
- Fraudulent claims regarding country of origin, breed, production method (organic, grass-fed claims, free range) and the slaughter age of meat.
- Thawed meat claimed as fresh.
- The undeclared/illegal presence of substances such as antibiotics and growth hormones.
Acts of meat fraud can have far-reaching effects on consumers, and threaten a brand’s integrity. Testing can be a valuable tool for the routine monitoring of meat authenticity, safety and quality, and should be conducted whenever a case of meat adulteration or contamination is suspected. |
