The Food Standards Agency is to survey the possible use of horse and donkey meat in products such as salami, pastrami, and chorizo
News that the Food Standards Agency (FSA) is to survey the possible use of horse and donkey meat in products such as salami, pastrami, and chorizo has once again raised concerns about authenticity and mislabelling in the meat industry.
The FSA announcement came just days after a BBC Panorama programme highlighted the practice of injecting chicken breasts with water, salts, and proteins derived from other sources.
"The meat products business can expect to be under close scrutiny, especially if the FSA survey does reveal mislabelling," says Simon Flanagan of Reading Scientific Services (RSSL).
An earlier small-scale study by the FSA revealed that three of twenty-four salami samples did contain undeclared horse meat. "Manufacturers concerned about the authenticity and safety of their supplies don't need to panic," adds Simon. "There is good science available to support them.
"For example, we can use Elisa techniques to distinguish between different meat proteins, and PCR methods to differentiate between DNA from different species." This means there are reliable methods available that can detect which meats have been mixed together to produce sausages, mince and salamis.
These methods can distinguish between approximately 30 different meat species, and 50 different fish species, and new methods are being added all the time.
"Similarly, there are other issues concerning the authenticity and labelling of meat products, which science is now able to address.
For example, we can use a Ukas accredited method to detect the amino acid hydroxyproline, which is found in collagen.
This analysis is important for keeping in line with the new Meat Labelling Regulations, which dictate how muscle meat has to be distinguished from other parts of the animal carcass. Routine analysis can also address safety concerns, as in the case of the identification of Specified Risk Material.
Here an Elisa method is used to detect whether the meat product contains a protein that is only found in high concentrations in the central nervous system tissue of cattle, sheep, goats and pigs."
