This mini-review examines the use of liquid chromatography mass spectrometry (LC-MS)-based metabolomic and lipidomic methodology to determine metabolites and lipids in pork and beef, which combined with chemometric analysis and comparison with lipid and metabolite databases, serve as authenticity markers. Researchers in this field have found combining metabolomic and lipidomic approaches provides a more comprehensive authentication of meat products especially the differentiation between beef and pork.
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