MEAT SPECIATION

Abstract

Meat speciation is the identification of the species from which the meat has originated. Once meat has been removed from the carcass it is not always easy to visually identify the different species. The more processed the meat, the less recognisable it becomes from its original species. It is at this stage that adulteration and contamination can occur.

Citation

(1988), "MEAT SPECIATION", Nutrition & Food Science, Vol. 88 No. 2, pp. 5-6. https://doi.org/10.1108/eb059171