Meat products from expensive meats are falsified by adding chicken, the meat of which in some cases can reach almost a quarter of the volume of the product. This was told socialbites.ca by the head of the molecular genetics laboratory of the Federal Center for Scientific Food Systems named after him. Gorbatov Mikhail Minaev.
“In the sausage it is allowed to use chicken melange, which is an egg semi-finished product. An unscrupulous manufacturer stated that when chicken DNA was found in their products, it was not chicken, but chicken eggs or melange. Only a quantitative technique can distinguish what is put in the product – undeclared chicken meat or permitted melange. Having approved this method, we conducted a study of sausages produced according to GOSTs, and in one of them we found more than 20% chicken meat. The producer sang a famous song about the added melange, but 20% melange is no longer sausage, it’s scrambled eggs! explained.
Currently, the laboratory has developed and is using a qualitative and quantitative test that allows you to identify the chicken DNA in the product and determine exactly how much chicken has been added to it.
“Given the availability of a standard sample, we recalculate this for the whole product. So, for example, we found a 2% chicken meat content in pork mince,” Minaev said.
Learn more about how to mix fish and other products. material “socialbites.ca”.