| 摘要 |
<p>The present invention relates to a method for identifying animal species in raw and cooked conditions based on animal fats detection (might be need to mention the analyte here, TAGs - It is merely an abstract, no specific description on the analyte is required). From the results, it is concluded that the meat products of different species (beef, pork, chicken and lamb) cooked by microwave, roasting and currying are separated well in the PCA scores plot. The present invention confirms that the discrimination of meat from different animal species is possible for both raw and cooked meat products, and reveals that the differences produced by the various cooking methods are less than the variations observed between species. The loadings values for the scores plot of TAGs for raw and cooked meat products are similar to the raw meat in different animal species and have the same important descriptors for discrimination.</p> |
