https://doi.org/10.4081/ijfs.2024.12971
Recent advancements in meat traceability, authenticity verification, and voluntary certification systems
Submitted: 26 August 2024
Accepted: 9 September 2024
Published: 15 November 2024
Accepted: 9 September 2024
Abstract Views: 0
PDF: 0
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
The growing demand for transparency in the food industry has led to significant advancements in meat traceability. Ensuring the authenticity and origin of meat products is critical for consumer trust, public health, and compliance with regulations. This paper reviews recent innovations in meat traceability, with a focus on blockchain technology as a novel approach to ensuring traceability. Additionally, advanced methods for verifying meat authenticity and origin, such as isotope fingerprinting, DNA analysis, and spectroscopic methods, are discussed. The role of voluntary certification schemes in enhancing traceability and authenticity verification in the meat industry is also explored. The findings highlight the importance of integrating cutting-edge technologies and certification schemes to build a robust and transparent meat supply chain.
Abbas O, Zadravec M, Baeten V, Mikuš T, Lešić T, Vulić A, Prpić J, Jemeršić L, Pleadin J, 2018. Analytical methods used for the authentication of food of animal origin. Food Chem 246:6-17.
DOI: https://doi.org/10.1016/j.foodchem.2017.11.007
Abdel-Basset M, Manogaran G, Mohamed M, 2018. Internet of things (IoT) and its impact on supply chain: a framework for building smart secure and efficient systems. Futur Gener Comput Syst 86:614-28.
DOI: https://doi.org/10.1016/j.future.2018.04.051
Adenuga BM, Montowska M, 2023. A systematic review of DNA-based methods in authentication of game and less common meat species. Compr Rev Food Sci Food Saf 22:2112-60.
DOI: https://doi.org/10.1111/1541-4337.13142
Albersmeier F, Schulze H, Jahn G, Spiller A, 2009. The reliability of third-party certification in the food chain: From checklists to risk-oriented auditing. Food Control 20:927-35.
DOI: https://doi.org/10.1016/j.foodcont.2009.01.010
Ali ME, Razzak MA, Abd Hamid SB, Rahman MM, Al Amin M, Abd Rashid NR, Asing, 2015. Multiplex PCR assay for the detection of five meat species forbidden in Islamic foods. Food Chem 177:214-24
DOI: https://doi.org/10.1016/j.foodchem.2014.12.098
Arvana M, Rocha AD, Barata J, 2023. Agri-food value chain traceability using blockchain technology: Portuguese hams’ production scenario. Foods 12:4246.
DOI: https://doi.org/10.3390/foods12234246
Bai Y, Liu H, Zhang B, Zhang J, Wu H, Zhao S, Qie M, Guo J, Wang Q, Zhao Y, 2021. Research progress on traceability and authenticity of beef. Food Rev Int 39:1645-65.
DOI: https://doi.org/10.1080/87559129.2021.1936000
Ballin NZ, Laursen KH. 2019. To target or not to target? Definitions and nomenclature for targeted versus non-targeted analytical food authentication. Trends Food Sci 86:537-43.
DOI: https://doi.org/10.1016/j.tifs.2018.09.025
Beck A, Kröger C, Dreyer B, 2021. Blockchain and meat traceability: current developments and future potential, Trends Food Sci 113:102-10.
Behnke K, Janssen MFWHA, 2020. Boundary conditions for traceability in food supply chains using blockchain technology. Int J Inf Manag 52:101969.
DOI: https://doi.org/10.1016/j.ijinfomgt.2019.05.025
Biglia A, Barge P, Tortia C, Comba L, Ricauda Aimonino D, Gay P, 2022. Artificial intelligence to boost traceability systems for fraud prevention in the meat industry. J Agric Eng 53:1328.
DOI: https://doi.org/10.4081/jae.2022.1328
Bosona T, Gebresenbet G, 2023. The role of blockchain technology in promoting traceability systems in agri-food production and supply chains. Sensors 23:5342.
DOI: https://doi.org/10.3390/s23115342
Bovay J, 2023. Food safety reputation and regulation. Appl Econ Persp Policy 45:684-704.
DOI: https://doi.org/10.1002/aepp.13315
Cai ZD, Zhou S, Liu QQ, Ma H, Yuan XY, Gao JQ, Cao JX, Pan DD, 2021. A simple and reliable single tube septuple PCR assay for simultaneous identification of seven meat species. Foods 10:1083.
DOI: https://doi.org/10.3390/foods10051083
Cao S, Powell W Foth M Natanelov V Miller T Dulleck U, 2021. Strengthening consumer trust in beef supply chain traceability with a blockchain-based human-machine reconcile mechanism. Comput Electron Agr 180:105886.
DOI: https://doi.org/10.1016/j.compag.2020.105886
Čapla J, Zajác P, Čurlej J, Belej L, Kročko M, Bobko M, Benešová L, Jakabová S, Vlčko T, 2020. Procedures for the identification and detection of adulteration of fish and meat products. Potravinarstvo Slovak J Food Sci 14:978-94.
DOI: https://doi.org/10.5219/1474
Charlebois S, Sterling B, Haratifar S, and Naing SK, 2014. Comparison of global food traceability regulations and requirements. Compr Rev Food Sci Food Saf 13:1104-1123.
DOI: https://doi.org/10.1111/1541-4337.12101
Chen E, Flint S, Perry P, Perry M, Lau R, 2015. Implementation of non-regulatory food safety management schemes in New Zealand: a survey of the food and beverage industry. Food Control 47:569-76.
DOI: https://doi.org/10.1016/j.foodcont.2014.08.009
Chen Y, Zhou A, Liang X, Xie N, Wang H, and Li X, 2021. A traceability system of livestock products based on blockchain and the internet of things. IEEE International Performance Computing and Communications Conference (IPCCC) 2021, Austin, TX, USA, pp. 1-5.
DOI: https://doi.org/10.1109/IPCCC51483.2021.9679428
Cheng Y, Wang S, Ju S, Zhou S, Zeng X, Wu Z, Pan D, Zhong G, Cai Z, 2022. Heat-treated meat origin tracing and authenticity through a practical multiplex polymerase chain reaction approach. Nutrients 14:4727.
DOI: https://doi.org/10.3390/nu14224727
Cichna-Markl M, Mafra I, 2023. Techniques for food authentication: trends and emerging approaches. Foods 12:1134.
DOI: https://doi.org/10.3390/foods12061134
Clark LF, 2015. The current status of DNA barcoding technology for species identification in fish value chains. Food Policy 54:85-94.
DOI: https://doi.org/10.1016/j.foodpol.2015.05.005
Corallo A, Latino ME, Menegoli M, Striani F, 2020. The awareness assessment of the Italian agri-food industry regarding food traceability systems. Trends Food Sci 101:28-37.
DOI: https://doi.org/10.1016/j.tifs.2020.04.022
Cottenet G, Blancpain C, Chuah PF, Cavin C, 2020. Evaluation and application of a next generation sequencing approach for meat species identification. Food Control 110:107003.
DOI: https://doi.org/10.1016/j.foodcont.2019.107003
Council of the European Communities, 1992. Council Regulation (EEC) No 2081/92 of 14 July 1992 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. In: Official Journal, L 208, 24/7/1992.
Cristea G, Voica C, Feher I, Puscas R, Magdas DA, 2022. Isotopic and elemental characterization of Romanian pork meat in corroboration with advanced chemometric methods: a first exploratory study. Meat Sci 189:108825.
DOI: https://doi.org/10.1016/j.meatsci.2022.108825
Cubero-Leon E, Peñalver R, Maquet A, 2014. Review on metabolomics for food authentication, Food Res Int 60:95-107.
DOI: https://doi.org/10.1016/j.foodres.2013.11.041
DeCastro K, 2018. How Wyoming ranchers are counting on IBM blockchain for traceability. Available from: https://admin02.prod.blogs.cis.ibm.net/blogs/think/2018/10/how-wyoming-ranchers-are-counting-on-ibm-blockchain-for-traceability/.
Dedeoglu V, Malik S, Ramachandran G, Pal S, Jurdak R, 2023. Blockchain meets edge-AI for food supply chain traceability and provenance. Deakin University.
DOI: https://doi.org/10.1016/bs.coac.2022.12.001
Dehelean A, Cristea G, Puscas R, Hategan AR, Magdas DA, 2022. Assigning the geographical origin of meat and animal rearing system using isotopic and elemental fingerprints. Appl Sci 12:12391.
DOI: https://doi.org/10.3390/app122312391
Dima A, 2021. Frontmatter. In: Resilience and economic intelligence through digitalization and big data analytics. The Bucharest University of Economic Studies, Bucharest, Romania.
DOI: https://doi.org/10.2478/9788366675704
Dobson PW, Clarke R, Davies S, Waterson M, 2001. Buyer power and its impact on competition in the food retail distribution sector of the European Union. J Ind Comp Trade 1:247-81.
DOI: https://doi.org/10.4337/9781781959299.00007
Edwards K, Manley M, Hoffman L,C, Beganovic A, Kirchler CG, Huck CW, Williams PJ, 2020. Differentiation of South African game meat using near-infrared (NIR) spectroscopy and hierarchical modelling. Molecules 25:1845.
DOI: https://doi.org/10.3390/molecules25081845
Ellahi RM, Wood LC, Bekhit AE-DA, 2023. Blockchain-based frameworks for food traceability: a systematic review. Foods 12:3026.
DOI: https://doi.org/10.3390/foods12163026
European Commission, 2010. Commission Communication - EU best practice guidelines for voluntary certification schemes for agricultural products and foodstuffs. In: Official Journal, C 341/5, 16/12/2010.
European Commission, 2013. Commission Implementing Regulation (EU) No 1337/2013 of 13 December 2013 laying down rules for the application of Regulation (EU) No 1169/2011 of the European Parliament and of the Council as regards the indication of the country of origin or place of provenance for fresh, chilled and frozen meat of swine, sheep, goats and poultry. In: Official Journal, L 335, 14/12/2013.
European Commission 2022. Study on animal welfare labelling – final report. Available from: https://op.europa.eu/en/publication-detail/-/publication/49b6b125-b0a3-11ec-83e1-01aa75ed71a1/language-en.
European Parliament, Council of the European Union, 2000. Regulation (EC) No 1760/2000 of the European Parliament and of the Council of 17 July 2000 establishing a system for the identification and registration of bovine animals and regarding the labelling of beef and beef products and repealing Council Regulation (EC) No 820/97. In: Official Journal, L 204, 11/08/2000.
European Parliament, Council of the European Union, 2002. Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. In: Official Journal, L 31, 1/2/2002.
European Parliament, Council of the European Union, 2018. Regulation (EU) 2018/848 of the European Parliament and of the Council of 30 May 2018 on organic production and labelling of organic products and repealing Council Regulation (EC) No 834/2007. PE/62/2017/REV/1. In: Official Journal, L 150, 14/6/2018.
European Parliament, Council of the European Union, 2024. Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012. In: Official Journal, L 2024/1143, 23/4/2024.
Fabrile MP, Ghidini S, Conter M, Varrà MO, Ianieri A, Zanardi E, 2023. Filling gaps in animal welfare assessment through metabolomics. Front Vet Sci 10:1129741.
DOI: https://doi.org/10.3389/fvets.2023.1129741
Fagotto E, 2014. Private roles in food safety provision: the law and economics of private food safety. Eur J Law Econ 37:83-109.
DOI: https://doi.org/10.1007/s10657-013-9414-z
Fusco V, Fanelli F, Chieffi D. 2023. Recent and advanced DNA-based technologies for the authentication of probiotic, protected designation of origin (PDO) and protected geographical indication (PGI) fermented foods and beverages. Foods 12:3782.
DOI: https://doi.org/10.3390/foods12203782
Gaspar P, Diaz-Caro C, Del Puerto I, Ortiz A, Escribano M, Tejerina D, 2022. What effect does the presence of sustainability and traceability certifications have on consumers of traditional meat products? The case of Iberian cured products in Spain. Meat Sci 187:108752.
DOI: https://doi.org/10.1016/j.meatsci.2022.108752
George RV, Harsh HM, Ray P, Babu AK, 2019. Food quality traceability prototype for restaurants using blockchain and food quality data index. J Clean Prod 240:118021.
DOI: https://doi.org/10.1016/j.jclepro.2019.118021
Glynn TT, Schroeder TC, Pennings JME, 2009. Factors impacting food safety risk perceptions. J Food Agric Environ 60:625-44.
DOI: https://doi.org/10.1111/j.1477-9552.2009.00209.x
Gurzawska A, 2020. Towards responsible and sustainable supply chains – innovation multi-stakeholder approach and governance. Philos Manag 19:267-95.
DOI: https://doi.org/10.1007/s40926-019-00114-z
Harlina PW, Maritha V, Musfiroh I, Huda S, Sukri N, Muchtaridi M, 2022. Possibilities of liquid chromatography mass spectrometry (LC-MS)-based metabolomics and lipidomics in the authentication of meat products: a mini review. Food Sci Anim Resour 42:744-61.
DOI: https://doi.org/10.5851/kosfa.2022.e37
Hassoun A, Måge I, Schmidt WF, Temiz HT, Li L, Kim H-Y, Nilsen H, Biancolillo A, Aït-Kaddour A, Sikorski M, et al, 2020. Fraud in animal origin food products: advances in emerging spectroscopic detection methods over the past five years. Foods 9:1069.
DOI: https://doi.org/10.3390/foods9081069
Hossain MAM, Uddin SMK, Sultana S, Wahab YA, Sagadevan S, Johan MR, Ali ME, 2020. Authentication of Halal and Kosher meat and meat products: analytical approaches current progresses and future prospects. Crit Rev Food Sci Nutr 62:285-310.
DOI: https://doi.org/10.1080/10408398.2020.1814691
Hrbek V, Zdenkova K, Jilkova D, Cermakova E, Jiru M, Demnerova K, Pulkrabova J, Hajslova J, 2020. Authentication of meat and meat products using triacylglycerols profiling and by DNA analysis. Foods 9:1269.
DOI: https://doi.org/10.3390/foods9091269
Hristov H, Erjavec K, Pravst I, Juvančič L, Kuhar A, 2023. identifying differences in consumer attitudes towards local foods in organic and national voluntary quality certification schemes. Foods 12:1132.
DOI: https://doi.org/10.3390/foods12061132
Islam S, Cullen J M, 2021. Food traceability: a generic theoretical framework. Food Control 123:107848.
DOI: https://doi.org/10.1016/j.foodcont.2020.107848
ISO, 2007. Traceability in the feed and food chain — General principles and basic requirements for system design and implementation. ISO Norm 22005:2007. International Standardization Organization ed., Geneva, Switzerland.
ISO, 2015. Quality management systems — requirements. ISO Norm 9001:2015. International Standardization Organization ed., Geneva, Switzerland.
ISO, 2018. Food safety management systems — Requirements for any organization in the food chain. ISO Norm 22000:2018. International Standardization Organization ed., Geneva, Switzerland.
Jedermann R, Nicometo M, Uysal I, Lang W, 2014. Reducing food losses by intelligent food logistics. Philos Transact A Math Phys Eng Sci 372:20130302.
DOI: https://doi.org/10.1098/rsta.2013.0302
Kampan K, Tsusaka TW, Anal AK, 2022. Adoption of blockchain technology for enhanced traceability of livestock-based products. Sustainability 14:13148.
DOI: https://doi.org/10.3390/su142013148
Kappel K, Gadelmeier A, Denay G, Gerdes K, Graff A, Hagen M, Hassel M, Huber I, Näumann G, Pavlovic M, Pietsch K, Stumme B, Völkel I, Westerdorf S, Wöhlke A, Hochegger R, Brinks E, Franz C, Haase I, 2023. Detection of adulterated meat products by a next-generation sequencing-based metabarcoding analysis within the framework of the operation OPSON X: a cooperative project of the German National Reference Centre for Authentic Food (NRZ-Authent) and the competent German food control authorities. J Consum Prot Food Saf 18:375-91.
DOI: https://doi.org/10.1007/s00003-023-01437-w
Katerinopoulou K, Kontogeorgos A, Salmas CE, Patakas A, Ladavos A, 2020. Geographical origin authentication of agri-food products: a review. Foods 9:489.
DOI: https://doi.org/10.3390/foods9040489
Kendall H, Clark B, Rhymer C, Kuznesof S, Hajslova J, Tomaniova M, 2019. A systematic review of consumer perceptions of food fraud and authenticity: a European perspective. Trends Food Sci Tech 94: 79-90.
DOI: https://doi.org/10.1016/j.tifs.2019.10.005
Krajnc B, Bontempo L, Luis Araus J, Giovanetti M, Alegria C, Lauteri M, Ogrinc N, 2020. Selective methods to investigate authenticity and geographical origin of mediterranean food products. Food Rev Int 37:656-82.
DOI: https://doi.org/10.1080/87559129.2020.1717521
Kumar S, Raut R D, Agrawal N, Cheikhrouhou N, Sharma M, Daim T, 2022. Integrated blockchain and internet of things in the food supply chain: Adoption barriers. Technovation 118:102589.
DOI: https://doi.org/10.1016/j.technovation.2022.102589
Latino ME, Menegoli M, Lazoi M, Corallo A, 2022. Voluntary traceability in food supply chain: a framework leading its implementation in Agriculture 40. Technol Forecast Soc Change 178:121564.
DOI: https://doi.org/10.1016/j.techfore.2022.121564
Le Clercq L-S, Kotzé A, Grobler JP, Dalton DL, 2023. Biological clocks as age estimation markers in animals: a systematic review and meta-analysis. Biol Rev 98:1972-2011.
DOI: https://doi.org/10.1111/brv.12992
Li J, Li J, Liu R, Wei Y, Wang S, 2021. Identification of eleven meat species in foodstuff by a hexaplex real-time PCR with melting curve analysis. Food Control 121:107599.
DOI: https://doi.org/10.1016/j.foodcont.2020.107599
Li J, Li N, Peng J, Cui H, Wu Z, 2019. Energy consumption of cryptocurrency mining: a study of electricity consumption in mining cryptocurrencies. Energy 168:160-8.
DOI: https://doi.org/10.1016/j.energy.2018.11.046
Li YC, Liu SY, Meng FB, Liu DY, Zhang Y, Wang W, Zhang JM, 2020. Comparative review and the recent progress in detection technologies of meat product adulteration. Compr Rev Food Sci Food Saf 19:2256-96.
DOI: https://doi.org/10.1111/1541-4337.12579
Logan BG, Hopkins DL, Schmidtke LM, Fowler SM, 2021. Authenticating common Australian beef production systems using Raman spectroscopy. Food Control 121:107652.
DOI: https://doi.org/10.1016/j.foodcont.2020.107652
Magalhaes DR, Campo MdM, Maza MT, 2021. Knowledge, utility, and preferences for beef label traceability information: a cross-cultural market analysis comparing Spain and Brazil. Foods 10:232.
DOI: https://doi.org/10.3390/foods10020232
Marsden T, Banks J, Bristow G, 2000. Food supply chain approaches: exploring their role in rural development. Sociologia Ruralis 40:424-38.
DOI: https://doi.org/10.1111/1467-9523.00158
McVey C, Elliott C T, Cannavan A, Kelly S D, Petchkongkaew A, Haughey S A, 2021. Portable spectroscopy for high throughput food authenticity screening: advancements in technology and integration into digital traceability systems. Trends Food Sci Technol 118:777-90.
DOI: https://doi.org/10.1016/j.tifs.2021.11.003
Moe T, 1998. Perspectives on traceability in food manufacture. Trends Food Sci Technol 9:211-4.
DOI: https://doi.org/10.1016/S0924-2244(98)00037-5
Murphy B, Martini M, Fedi A, Loera BL, Elliott C T, Dean M, 2022. Consumer trust in organic food and organic certifications in four European countries. Food Control 133:108484.
DOI: https://doi.org/10.1016/j.foodcont.2021.108484
Nguyen TTB, Li D, 2022. A Systematic literature review of food safety management system implementation in global supply chains. British Food J 124:3014-31.
DOI: https://doi.org/10.1108/BFJ-05-2021-0476
Nurgazina J, Pakdeetrakulwong U, Moser T, Reiner G, 2021. Distributed ledger technology applications in food supply chains: a review of challenges and future research directions. Sustainability 13:4206.
DOI: https://doi.org/10.3390/su13084206
Ortea I, O’Connor G, Maquet A, 2016. Review on proteomics for food authentication, J Prot 147:212-25.
DOI: https://doi.org/10.1016/j.jprot.2016.06.033
Ortiz A, León L, Contador R, Tejerina D, 2021. Potencial use of near infrared spectroscopy (NIRS) to categorise chorizo sausages from iberian pigs according to several quality standards. Appl Sci 11:11379.
DOI: https://doi.org/10.3390/app112311379
Panea B, Ripoll G, 2020. Quality and safety of meat products. Foods 9:803.
DOI: https://doi.org/10.3390/foods9060803
Papadopoulou A, Sotiraki S, 2022. DNA-based methods for meat authentication and traceability: Recent advances and applications. Trends Food Sci Technol 126:166-76.
Parastar H, van Kollenburg G, Weesepoel Y, van den Doel A, Buydens L, Jansen J, 2020. Integration of handheld NIR and machine learning to “measure & monitor” chicken meat authenticity. Food Control 112:107149.
DOI: https://doi.org/10.1016/j.foodcont.2020.107149
Patel AS, Brahmbhatt MN, Bariya AR, Nayak JB, Singh VK, 2023. Blockchain technology in food safety and traceability concern to livestock products. Heliyon 9:16526.
DOI: https://doi.org/10.1016/j.heliyon.2023.e16526
Patelli N, Mandrioli M, 2020. Blockchain technology and traceability in the agrifood industry. J Food Sci 85:3670-8.
DOI: https://doi.org/10.1111/1750-3841.15477
Popping B, Buck N, Bánáti D, Brereton P, Gendel S, Hristozova N, Chaves S, Saner M, Spink S, Willis J C, Wunderlin D, 2022. Food inauthenticity: authority activities guidance for food operators and mitigation tools. Comp Rev Food Sci Food Saf 21:4776-811.
DOI: https://doi.org/10.1111/1541-4337.13053
Poser R, Detsch R, Fischer K, Muller WD, Behrschmidt M, Schwagele F, 2000. Animal- and plant species in meat product treated under different temperature regimes - Identification by means of polymerase chain reaction hybridisation applying specific DNA-probes and ELISA. Fleischwirtschaft -Frankfurt 80:87-9.
Qian J, Dai B, Wang B, Zha Y, Song Q, 2020. Traceability in food processing: problems methods and performance evaluations—a review. Crit Rev Food Sci Nut 62:679-92.
DOI: https://doi.org/10.1080/10408398.2020.1825925
Ravaglia P, Famiglietti J, Valentino F, 2018. Chapter three - certification and added value for farm productions. Adv Chem Pollut Environ Manag Prot 2:63-108.
DOI: https://doi.org/10.1016/bs.apmp.2018.03.003
Rejeb A, 2018. Halal meat supply chain traceability based on HACCP, blockchain and internet of things. Acta Technica Jaurinensis 11:218-47.
DOI: https://doi.org/10.14513/actatechjaur.v11.n4.467
Rejeb A, Keogh J G, Treiblmaier H, 2020. How blockchain technology can benefit marketing: six pending research areas. Front Blockchain 3:e3.
DOI: https://doi.org/10.3389/fbloc.2020.00003
Ringsberg H, 2014. Perspectives on food traceability: a systematic literature review. Int J Supply Chain Manag 19:558-76.
DOI: https://doi.org/10.1108/SCM-01-2014-0026
Robson K, Dean M, Haughey S, Elliot C, 2021. A comprehensive review of food fraud terminologies and food fraud mitigation guides. Food Control 120:107516.
DOI: https://doi.org/10.1016/j.foodcont.2020.107516
Sajali N, Wong SC, Abu Bakar S, Khairil Mokhtar NF, Manaf YN, Yuswan MH, Mohd Desa MN, 2021. Analytical approaches of meat authentication in food. Int J Food Sci Technol 56:1535-43.
DOI: https://doi.org/10.1111/ijfs.14797
Saltykova A, Van Braekel J, Papazova N, Fraiture MA, Deforce D, Vanneste K, De Keersmaecker SCJ, Roosens NH, 2022. Detection and identification of authorized and unauthorized GMOs using high-throughput sequencing with the support of a sequence-based GMO database. Food Chem 74:100096.
DOI: https://doi.org/10.1016/j.fochms.2022.100096
Santos A, Ricardo F, Rosário M, Domingues M, Patinha C, Calado R, 2023. Current trends in the traceability of geographic origin and detection of species-mislabeling in marine bivalves. Food Control 152:109840.
DOI: https://doi.org/10.1016/j.foodcont.2023.109840
Sentandreu MÁ, Sentandreu E, 2014. Authenticity of meat products: Tools against fraud. Food Res Int 60:19-29.
DOI: https://doi.org/10.1016/j.foodres.2014.03.030
Shanahan C, Kernan B, Ayalew G, McDonnell K, Butler F, Ward S, 2009. A framework for beef traceability from farm to slaughter using global standards: An Irish perspective. Comput Electron Agr 66:62-9.
DOI: https://doi.org/10.1016/j.compag.2008.12.002
Stachniuk A, Sumara A, Montowska M, Fornal E, 2021. Liquid chromatography–mass spectrometry bottom-up proteomic methods in animal species analysis of processed meat for food authentication and the detection of adulterations. Mass Spec Rev 40:3-30.
DOI: https://doi.org/10.1002/mas.21605
Stranieri S, Cavaliere A, Banterle A, 2016. Voluntary traceability standards and the role of economic incentives. British Food J 118:1025-40.
DOI: https://doi.org/10.1108/BFJ-04-2015-0151
Sun R, Zhang S, Wang T, Hu J, Ruan J, Ruan J, 2021. Willingness and Influencing factors of pig farmers to adopt internet of things technology. Food Trac Sust 13:8861.
DOI: https://doi.org/10.3390/su13168861
Sun S, Wang X, 2019. Promoting traceability for food supply chain with certification. J Clean Prod 217:658-65.
DOI: https://doi.org/10.1016/j.jclepro.2019.01.296
Sun S, Wang X, Zhang Y, 2017. Sustainable traceability in the food supply chain: the impact of consumer willingness to pay. Sustainability 9:999.
DOI: https://doi.org/10.3390/su9060999
Taylor M, Allen Klaiber H, Kuchler Fred, 2016. Changes in U.S. consumer response to food safety recalls in the shadow of a BSE scare. Food Policy, 62:56-64.
DOI: https://doi.org/10.1016/j.foodpol.2016.04.005
Theuvsen L, Cord-Herwig P, Jana-Christina G, 2007. Certification Systems in the meat Industry: Overview and consequences for Chain-Wide Communication. Pol J Food Nutr Sci 57:563-9.
Tian F, 2016. An agri-food supply chain traceability system for China based on RFID and blockchain technology. Proceedings of 13th International Conference on Service Systems and Service Management (ICSSSM), Red Hook, NY, USA, pp 1-6.
DOI: https://doi.org/10.1109/ICSSSM.2016.7538424
Tran D, Schouteten J J, Gellynck X, De Steur H, 2024. How do consumers value food traceability? – A meta-analysis. Food Control 162:110453.
DOI: https://doi.org/10.1016/j.foodcont.2024.110453
Tripathi AK, Akul Krishnan K, Pandey AC, 2023. A novel blockchain and internet of things-based food traceability system for smart cities. Wirel Pers Commun 129:2157-80.
DOI: https://doi.org/10.1007/s11277-023-10230-9
Uribe L E, Ruf F, 2020. EU development cooperation and ethical certification schemes: impact, transparency and traceability. Available from: https://www.europarl.europa.eu/RegData/etudes/STUD/2020/603487/EXPO_STU(2020)603487_EN.pdf.
van Bussel LM, Kuijsten A, Mars M, van ‘t Veer, P, 2022. Consumers’ perceptions on food-related sustainability: a systematic review. J Clean Prod 341:130904.
DOI: https://doi.org/10.1016/j.jclepro.2022.130904
Varrà MO, Zanardi E, Serra M, Conter M, Ianieri A, Ghidini S, 2023. Isotope fingerprinting as a backup for modern safety and traceability systems in the animal-derived food chain. Molecules 28:4300.
DOI: https://doi.org/10.3390/molecules28114300
Vishnuraj MR, Aravind Kumar N, Vaithiyanathan S, Barbuddhe SB, 2023. Authentication issues in foods of animal origin and advanced molecular techniques for identification and vulnerability assessment. Trends Food Sci Techn 138:164-77.
DOI: https://doi.org/10.1016/j.tifs.2023.05.019
Vishnuraj MR, Devatkal S, Vaithiyanathan S, Kumar R U, Srinivas CH, Mendiratta SK, 2021. Detection of giblets in chicken meat products using microRNA markers and droplet digital PCR assay. LWT 140:110798.
DOI: https://doi.org/10.1016/j.lwt.2020.110798
Vriezen R, Plishka M, Cranfield J, 2023. Consumer willingness to pay for traceable food products: a scoping review. British Food J 125:1631-65.
DOI: https://doi.org/10.1108/BFJ-01-2022-0085
Wadood SY, Boli G, Xiaowen Z, Hussain I, Yimin W, 2020. Recent development in the application of analytical techniques for the traceability and authenticity of food of plant origin. Microchem J 152:104295.
DOI: https://doi.org/10.1016/j.microc.2019.104295
Wang O, Scrimgeour F, 2023. Consumer adoption of blockchain food traceability: effects of innovation-adoption characteristics, expertise in food traceability and blockchain technology, and segmentation. British Food J 125:2493-513.
DOI: https://doi.org/10.1108/BFJ-06-2022-0466
Wiengarten F, Humphreys P, Onofrei G, Fynes B, 2016. The adoption of multiple certification standards: perceived performance implications of quality, environmental and health & safety certifications. Prod Plan Cont 28:131-41.
DOI: https://doi.org/10.1080/09537287.2016.1239847
Wilson T, Auchard E, 2018. Chickens and eggs: retailer Carrefour adopts blockchain to track fresh produce Available from: https://www.reuters.com/article/technology/chickens-and-eggs-retailer-carrefour-adopts-blockchain-to-track-fresh-produce-idUSKCN1MI153/.
Zhang A, Mankad A, Ariyawardana A, 2020. Establishing confidence in food safety: is traceability a solution in consumers’ eyes? J Consum Prot Food Saf 15:99-107.
DOI: https://doi.org/10.1007/s00003-020-01277-y
Zhao Y, Tu T, Tang X, Zhao S, Qie M, Chen A, Yang S, 2020. Authentication of organic pork and identification of geographical origins of pork in four regions of China by combined analysis of stable isotopes and multi-elements. Meat Sci 165:108129.
DOI: https://doi.org/10.1016/j.meatsci.2020.108129
Zia Q, Alawami M, Mokhtar NFK, Nhari RMHR, Hanish I, 2020. Current analytical methods for porcine identification in meat and meat products. Food Chem 324:126664.
DOI: https://doi.org/10.1016/j.foodchem.2020.126664
How to Cite
1.
Conter M. Recent advancements in meat traceability, authenticity verification, and voluntary certification systems. Ital J Food Safety [Internet]. 2024 Nov. 15 [cited 2024 Nov. 15];. Available from: https://www.pagepressjournals.org/ijfs/article/view/12971
Copyright (c) 2024 the Author(s)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.