ASSAY FOR IDENTIFYING ANIMAL SPECIES IN RAW AND THERMALLY PROCESSED CONDITIONS

摘要

The present invention relates to a method for identifying animal species in raw and thermally processed conditions based on animal fats detection. Six groups of animal fat TAG regioisomers detected were analysed by the application of discriminant analysis to explore the extent of variation occurring with different animal species and different types of thermal processing. From the results, it is concluded that the raw and meat products of different species processed by microwave, hotpot, roasting and currying are separated well in the Discriminant Analysis (DA) scores plot. The present invention confirms that the discrimination of meat from different animal species is possible for both raw and processed meat products, and reveals that the differences produced by the various processing methods are less than the variations observed between species. This is entirely new approach for animal species identification from animal fat as TAG regioisomers has not been completely resolved elsewhere.