The use of pork and porcine ingredients is banned in halal and kosher foods. This review by Indonesian researchers examines the various methods from DNA analysis, FTIR spectroscopic analysis, chromatography to electronic nose, that have been used to detect porcine DNA, pork, pork gelatine, and lard in meat products.
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Chinese researchers have applied an electronic nose (E-nose) system to detect beef adulteration with pork. The E-nose system uses a colourimetric sensors, which give different colours with different volatile compounds emmitted by the meat, the resulting coloured pattern is analysed by image analysis before and after exposure to the meat sample. The resulting signals are then analysed chemometrically to predict both qualitatively and quantitatively, the adulteration of beef with pork. This system was tested using samples of raw minced beef and pork mixed at different levels from 0% to 100% adulteration at 20% increments. The system was able to accurately identify adulteration and give good quantitative correlation. Read the article and the full paper.
