Detection of Undeclared Meat Species and Fatty Acid Variations in Industrial and Traditional Beef Sausages
Abstract
:1. Introduction
2. Materials and Methods
2.1. The Sampling
2.2. Chipron LCD Array Analysis System, Meat 5.0—A DNA-Based Identification of 24 Animal Species in Meat Products
2.2.1. Extraction of Sample
2.2.2. LCD-Array
2.3. Gas Chromatography–Flame Ionization Detector (GC/FID)
2.4. Statistical Analysis
3. Results and Discussion
3.1. Detection of DNA of Species in Beef Sausages
3.2. Prevalence of the Fatty Acid in Sausages Made with 100% Beef and Added Poultry Meat
3.3. The Fatty Acid Profile Depends on the % of Chicken Meat Addition
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
- Kavanaugh, M.; Rodgers, D.; Rodriguez, N.; Leroy, F. Considering the nutritional benefits and health implications of red meat in the era of meatless initiatives. Front. Nutr. 2025, 12, 1525011. [Google Scholar] [CrossRef] [PubMed]
- Ajomiwe, N.; Boland, M.; Phongthai, S.; Bagiyal, M.; Singh, J.; Kaur, L. Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health. Foods 2024, 13, 1771. [Google Scholar] [CrossRef] [PubMed]
- Carballo, J. Sausages Nutrition, Safety, Processing and Quality Improvement. Foods 2021, 10, 890. [Google Scholar] [CrossRef] [PubMed]
- Akpan, I.P. Trends in Sausage Production. Afr. J. Food Sci. Technol. 2017, 8, 5. [Google Scholar]
- Dooley, J.; Paine, K.; Garrett, S.; Brown, H. Detection of meat species using TaqMan real-time PCR assays. Meat Sci. 2024, 68, 431–438. [Google Scholar] [CrossRef]
- Özlü, H.; Çevik, B.; Atasever, M.; Sarıalioğlu, M. Investigation of meat species adulteration in beef-based meat products via real-time PCR in Türkiye. Qual. Assur. Saf. Crops Foods 2023, 15, 42–48. [Google Scholar] [CrossRef]
- Amaral, J.S.; Soares, S.; Mafra, I.; Oliveira, B. Assessing the variability of the fatty acid profile and cholesterol content of meat sausages. Riv. Ital. Delle Sostanze Grasse 2014, 91, 261–272. [Google Scholar]
- Berisha, K.; Gashi, A.; Mednyánszky, Z.; Bytyqi, H.; Sarkadi, S. Nutritional characterization of homemade beef sausage based on amino acid, biogenic amines, and fatty acid composition. Acta Aliment. 2023, 52, 439–448. [Google Scholar] [CrossRef]
- Almeida, C.; Perassolo, M.; Camargo, J.; Bragagnolo, N.; Gross, J. Fatty acid composition and cholesterol content of beef and chicken meat in Southern Brazil. Rev. Bras. Cienc. Farm. 2006, 42, 109–117. [Google Scholar] [CrossRef]
- Belichovska, D.; Pejkovski, Z.; Silovska-Nikolova, A.; Belichovski, K. Chemical and fatty acid composition of poultry meat and pork fatback as a raw material for the production of frankfurters. J. Anim. Sci. 2020, 10, 23–28. [Google Scholar] [CrossRef]
- Hassoun, A.; Måge, I.; Schmidt, W.; Temiz, H.; Li, L.; Kim, H.Y.; Nilsen, H.; Biancolillo, A.; Aït-Kaddour, A.; Sikorski, M.; et al. Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the past Five Years. Foods 2020, 9, 1069. [Google Scholar] [CrossRef] [PubMed]
- Momtaz, M.; Bubli, S.; Khan, M. Mechanisms and Health Aspects of Food Adulteration: A Comprehensive Review. Foods 2023, 12, 199. [Google Scholar] [CrossRef] [PubMed]
- Vatin, G.; Théolier, J.; Dominguez, S.; Godefroy, S. Quantification of beef in products sold in Canada declaring multiple meat species—Regulatory and consumer implications related to accurate labeling. Food Humanit. 2024, 3, 100375. [Google Scholar] [CrossRef]
- Adams, R. Food Safety Regulations and Consumer Confidence. Int. J. Livest. Policy 2024, 2, 15–25. [Google Scholar] [CrossRef]
- Tonkin, E.; Wilson, A.; Coveney, J.; Webb, T. Trust in and through labelling—A systematic review and critique. Br. Food J. 2015, 117, 318–338. [Google Scholar] [CrossRef]
- Regulation No. 09/2013 on Labelling, Presentation and Advertising and Food Products; Ministry of Trade and Industry, Government: Prishtina, Republic of Korea, 2013.
- European Union. Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the Provision of Food Information to Consumers. Official Journal of the European Union, L 304, 22. 2011, 18–63. Available online: https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32011R1169 (accessed on 30 March 2025).
- Du, J.; Gan, M.; Xie, Z.; Li, C.; Wang, M.; Dai, H.; Huang, Z.; Chen, L.; Zhao, Y.; Niu, L. Corrigendum to “Current progress on meat food authenticity detection methods” [Food Control 152 (2023) 109842]. Food Control 2024, 155, 110055. [Google Scholar] [CrossRef]
- Kumar, A.; Kumar, R.R.; Sharma, B.D.; Gokulakrishnan, P.; Mendiratta, S.K.; Sharma, D. Identification of species origin of meat and meat products on the DNA basis: A review. Crit. Rev. Food Sci. Nutr. 2015, 55, 1340–1351. [Google Scholar] [CrossRef]
- Jonker, K.J.; Tilburg, J.I.H.C.; Hagele, G.H.H.; de Boer, E. Species identification in meat products using real-time PCR. Food Addit. Contam. Part A Chem. Anal. Control Expo Risk Assess. 2008, 25, 527–533. [Google Scholar] [CrossRef]
- Rojas, M.; González, I.; Pavón, M.G.; Pegels, N.; Lago, A.; Hernández, P.E.; García, T.; Martín, R. Novel TaqMan real-time polymerase chain reaction assay for verifying the authenticity of meat and commercial meat products from game birds. Food Addit. Contam. Part A Chem. Anal. Control Expo Risk Assess. 2010, 27, 749–763. [Google Scholar] [CrossRef]
- Hossain, A.; Hossain, M.S.; Munshi, M.K.; Huque, R. Detection of species adulteration in meat products and Mozzarella-type cheeses using duplex PCR of mitochondrial cyt b gene: A food safety concern in Bangladesh. Food Chem. Mol. Sci. 2021, 2, 100017. [Google Scholar]
- Asensio, L.; González, I.; Pavón, M.A.; García, T.; Martín, R. An indirect ELISA and a PCR technique for the detection of Grouper (Epinephelus marginatus) mislabeling. Food Addit. Contam. Part A Chem. Anal. Control Expo Risk Assess. 2008, 25, 677–683. [Google Scholar] [CrossRef]
- U.S. Department of Health and Human Services, Food and Drug Administration; Center for Drug Evaluation and Research (CDER); Center for Biologics Evaluation and Research (CBER). Guidance for Industry, Q2B Validation of Analytical Procedures: Methodology; ICH: Rockville, MD, USA, 1996. [Google Scholar]
- Szyłak, A.; Kostrzewa, W.; Bania, J.; Tabiś, A. Do You Know What You Eat? Kebab Adulteration in Poland. Foods 2023, 12, 3380. [Google Scholar] [CrossRef] [PubMed]
- Chuah, L.O.; He, B.X.; Effarizah, M.S.; Syahariza, Z.A.; Shamila-Syuhada, K.; Rusul, G. Mislabelling of beef and poultry products sold in Malaysia. Food Control 2016, 62, 157–164. [Google Scholar] [CrossRef]
- Tembe, D.; Mukaratirwa, S.; Zishiri, O. Undeclared Meat Species in Processed Meat Products from Retail Franchises in the Durban Metropole, KwaZulu-Natal Province, South Africa, Using Species-specific DNA Primers. Food Prot. Trends 2018, 38, 440–449. [Google Scholar]
- Keyvan, E.; Çil, G.I.; Kul, B.Ç.; Bilgen, N.; Şireli, U.Ş. Identification of meat species in different types of meat products by PCR. Ank. Üniv. Vet. Fak. Derg. 2017, 64, 261–266. [Google Scholar]
- Sreenivasan, S.; Viljoen, C.D. Determining the presence of undeclared animal species using Real-time PCR in canned and ready-to-eat meat products in South Africa. J. Food Sci. Technol. 2020, 58, 2699–2704. [Google Scholar] [CrossRef]
- Beltramo, C.; Riina, M.V.; Colussi, S.; Campia, V.; Maniaci, M.G.; Biolatti, C.; Trisorio, S.; Modesto, P.; Peletto, S.; Acutis, P.L. Validation of a DNA biochip for species identification in food forensic science. Food Control 2017, 78, 366–373. [Google Scholar] [CrossRef]
- Golian, J.; Drdolová, Z.; Martišová, P.; Semjon, B.; Benešová, L. Molecular diagnostic test systems for meat identification: A comparison study of the MEAT 5.0 LCD-Array and innuDETECT Assay detection methods. Acta Vet. Brno 2020, 89, 89–96. [Google Scholar] [CrossRef]
- Simsek, Y.O.; Isıklı, M. Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice, and sunflower oil. Meat Sci. 2002, 62, 253–258. [Google Scholar]
- Pereira, N.R.; Tarley, C.; Matsushita, M.; de Souza, N. Proximate Composition and Fatty Acid Profile in Brazilian Poultry Sausages. J. Food Compos. Anal. 2000, 13, 915–920. [Google Scholar] [CrossRef]
- Alao, B.O.; Falowo, A.B.; Aladejana, E.B. Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste. Int. J. Food Sci. 2021, 2021, 5592554. [Google Scholar] [CrossRef] [PubMed]
- Lacerda, L.A.; de Souza, X.R.; dos Santos Garcia, V.A.; Rodrigues, E.C.; Faria, P.B.; de Faria, R.A.P.G. Quality and fatty acid profile of chicken sausage added canola oil as partial replacement for animal fat. Braz. J. Dev. 2022, 8, 26161–26181. [Google Scholar] [CrossRef]
- Mehmetukaj, D.; Bytyçi, X.; Cana, A.; Gashi-Zogejani, V.; Shandro-Zeqiri, M.; Bajraktari, D.; Jankuloski, D.; Hajrulai-Musliu, Z. Presence of Soya in Industrial and Homemade Sausage Production in Kosovo and Its Reflection on Fatty Acid Profile. Separations 2024, 11, 457. [Google Scholar] [CrossRef]
- Valsta, L.M.; Tapanainen, H.; Männistö, S. Meat fats in nutrition. Meat Sci. 2005, 70, 525–530. [Google Scholar] [CrossRef] [PubMed]
- Guntarti, A.; Ahda, M.; Kusbandari, A. Determining fatty acids and halal authentication of sausage. Food Res. 2020, 4, 495–499. [Google Scholar] [CrossRef]
- Morales-Barrera, J.E.; Gonzalez-Alcorta, M.J.; Castillo-Dominguez, R.M.; Prado-Rebolledo, O.F.; Hernandez-Velasco, X.; Anita Menconi, A.; Tellez, G.; Hargis, B.M.; Carrillo-Dominguez, S. Fatty Acid Deposition on Broiler Meat in Chickens Supplemented with Tuna Oil. Food Nutr. Sci. 2013, 4, 16–20. [Google Scholar] [CrossRef]
- Araujo de Vizcarrondo, C.; Carrillo de Padilla, F.; Martín, E. Fatty acid composition of beef, pork, and poultry fresh cuts, and some of their processed products. Agricultural and Food Sciences. Arch. Latinoam. Nutr. 1998, 48, 354–358. [Google Scholar]
GC System | 8890 GC |
---|---|
S/SL inlet | 250 °C, split ration 50:1 |
Liner | Split, ultra inert, glass wool, low-pressure drops (p/n 5190-295) |
Oven ramp program | 50 °C (0.5 min) |
30 °C/min to 194 °C (3.5 min) | |
5 °C/min to 240 °C (3 min) | |
Carrier gas | Nitrogen, 13 psi, constant pressure mode |
Column | DB-Fast FAME 30 m × 0.250 mm × 0.25 µm 40 °C to 250/260 °C |
Detector-fid | 260 °C, |
H2: 40 mL/min | |
Air: 400 mL/min | |
Makeup gas: 25 mL/min | |
Injection volume | 1 µL |
Chicken Meat (%) | Beef Sausage (%) | C14:0 | C14:1 | C15:0 | C16:0 | C16:1 | C17:0 | C18:0 | C18:1 | C18:2 | C18:3 | C20:0 | SFA | MUFA | PUFA | Total |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 0 | 0.08 | 0.33 | 0.06 | 18.28 | 3.44 | 0.13 | 6.57 | 29.18 | 37.59 | 4.28 | 0.05 | 25.17 | 32.95 | 41.87 | 99.99 |
0 | 100 | 3.58 | 0.44 | 0.55 | 29.05 | 2.98 | 1.88 | 24.84 | 33.34 | 2.76 | 0.35 | 0.14 | 60.04 | 36.76 | 3.11 | 99.91 |
99 | 1 | 0.46 | 0.16 | 0.08 | 19.4 | 3.37 | 0.17 | 8.31 | 29.37 | 35.33 | 3.29 | 0.06 | 28.48 | 32.9 | 38.62 | 100 |
90 | 10 | 0.66 | 0.17 | 0.11 | 20.2 | 3.32 | 0.29 | 9.84 | 16.5 | 32.18 | 3.14 | 0.07 | 31.17 | 19.99 | 35.32 | 86.48 |
80 | 20 | 1.23 | 0.27 | 0.19 | 22.23 | 3.02 | 0.58 | 14.18 | 31.26 | 24.64 | 2.29 | 0.08 | 38.49 | 34.55 | 26.93 | 99.97 |
70 | 30 | 1.57 | 0.32 | 0.26 | 23.91 | 2.96 | 0.85 | 15.46 | 31.85 | 20.72 | 2.04 | 0.04 | 42.09 | 35.13 | 22.76 | 99.98 |
60 | 40 | 2.05 | 0.43 | 0.31 | 25.3 | 3.03 | 0.95 | 17.5 | 32.12 | 16.66 | 1.59 | 0 | 46.11 | 35.58 | 18.25 | 99.94 |
50 | 50 | 2.12 | 0.42 | 0.32 | 25.73 | 2.93 | 1.09 | 19.39 | 32.46 | 14.03 | 1.33 | 0.1 | 48.75 | 35.81 | 15.36 | 99.92 |
40 | 60 | 2.28 | 0.43 | 0.34 | 26.43 | 3.06 | 1.11 | 18.37 | 32.76 | 13.84 | 1.37 | 0 | 48.53 | 36.25 | 15.21 | 99.99 |
30 | 70 | 2.84 | 0.55 | 0.44 | 28.35 | 2.85 | 1.41 | 21.65 | 33.24 | 7.77 | 0 | 0.07 | 54.76 | 36.64 | 7.77 | 99.17 |
20 | 80 | 2.77 | 0.37 | 0.44 | 28.85 | 2.79 | 1.6 | 22.78 | 34.25 | 5.5 | 0.56 | 0.07 | 56.51 | 37.41 | 6.06 | 99.98 |
10 | 90 | 3.22 | 0.61 | 0.49 | 28.64 | 2.81 | 1.58 | 24.24 | 34.27 | 3.53 | 0.37 | 0.12 | 58.29 | 37.69 | 3.9 | 99.88 |
7 | 93 | 3.04 | 0.27 | 0.46 | 29.55 | 2.68 | 1.59 | 23.85 | 34.9 | 3.11 | 0.32 | 0.11 | 58.6 | 37.85 | 3.43 | 99.88 |
2 | 98 | 3.57 | 0.66 | 0.56 | 31.06 | 2.9 | 1.87 | 23.7 | 33.15 | 2.05 | 0.27 | 0.11 | 60.87 | 36.71 | 2.32 | 99.9 |
Category | Industrial | Traditional | Total | |||
---|---|---|---|---|---|---|
n | % | n | % | n | % | |
Sample distribution | 43 | 63.23% | 25 | 36.76% | 68 | 100% |
Samples with only beef DNA | 15 | 34.88% | 17 | 68.00% | 32 | 47.05% |
Samples with DNA of other species | 28 | 65.12% | 8 | 32.00% | 36 | 52.94% |
Containing chicken DNA | 23 | 82.14% * | 7 | 87.50% * | 31 | 45.55% |
Containing mutton DNA | 3 | 10.71% * | 1 | 12.50% * | 3 | 4.41% |
Containing turkey DNA | 2 | 7.14% * | 0 | 0.00% | 2 | 2.94% |
Containing DNA of other species ** | 0 | 0.00% | 0 | 0.00% | 0 | 0.00% |
Declared the added species meat | 15 | 41.60% | 0 | 100.00% | 15 | 41.46% |
Did not declare the added species meat | 13 | 46.42% | 8 | 100.00% | 21 | 58.33% |
Fatty Acids | Beef Sausage | Beef Sausage with Poultry DNA | p-Value |
---|---|---|---|
Myroistelin | 3.17 ± 12.28 | 2.56 ± 35.82 | 0.000893 * |
Myristin | 0.39 ± 58.87 | 0.30 ± 87.46 | 0.156974 |
Pentadecane | 0.57 ± 24.95 | 0.43 ± 42.26 | 0.000555 * |
Palmitin | 25.66 ± 5.45 | 24.14 ± 7.33 | 0.000238 |
Palmitolin | 3.17 ± 26.05 | 3.55 ± 23.26 | 0.066677 |
Heptadecan | 1.34 ± 17.90 | 1.09 ± 38.45 | 0.003113 * |
Stearic | 22.76 ± 16.73 | 18.11 ± 32.46 | 0.000305 * |
Oleic | 39.18 ± 9.79 | 39.00 ± 7.24 | 0.828574 |
Linol | 2.72 ± 23.96 | 9.46 ± 80.19 | 3.28 × 10−6 * |
Linolen alfa | 0.41 ± 43.26 | 0.81 ± 56.59 | 1.15 × 10−5 * |
Arachin | 0.58 ± 35.28 | 0.51 ± 59.36 | 0.250436 |
Saturated | 54.12 ± 7.53 | 46.59 ± 18.58 | 0.002973 * |
Monosaturated | 42.75 ± 10.38 | 41.70 ± 17.43 | 0.425882 |
Polyunsaturated | 3.13 ± 25.26 | 10.27 ± 77.80 | 7.64 × 10−6 * |
Added Meat Poultry % | Samples (No) | C14:0 | C14:1 | C15:0 | C16:0 | C16:1 | C17:0 | C18:0 | C18:1 | C18:2 | C18:3 | C20:0 | SFA | MUFA | PUFA |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
1 | 2.95 | 0.21 | 0.43 | 23.77 | 1.94 | 1.24 | 28.63 | 36.73 | 3.29 | 0.34 | 0.47 | 57.49 | 38.88 | 3.63 | |
2 | 2.91 | 0.81 | 0.47 | 24.97 | 3.32 | 1.08 | 24 | 38.3 | 3.1 | 0.39 | 0.67 | 54.10 | 42.43 | 3.49 | |
3 | 3.35 | 0.41 | 0.71 | 26.56 | 2.37 | 1.52 | 28.25 | 31.75 | 3.94 | 0.61 | 0.53 | 60.92 | 34.53 | 4.55 | |
10% | 4 | 3.08 | 0.24 | 0.59 | 26.14 | 3.3 | 1.26 | 21.65 | 39.29 | 3.47 | 0.48 | 0.51 | 53.23 | 42.83 | 3.95 |
5 | 3.96 | 0.23 | 0.7 | 27.68 | 3.46 | 1.41 | 21.21 | 37.42 | 3.13 | 0.35 | 0.43 | 55.39 | 41.11 | 3.48 | |
6 | 3.17 | 0.32 | 0.58 | 24.4 | 2.69 | 1.38 | 22.62 | 40 | 3.6 | 0.57 | 0.67 | 52.82 | 43.01 | 4.17 | |
7 | 3.02 | 0.28 | 0.49 | 24.19 | 2.95 | 1.24 | 22.65 | 40.01 | 3.73 | 0.71 | 0.73 | 52.32 | 43.24 | 4.44 | |
8 | 2.72 | 0.24 | 0.5 | 24.27 | 3.67 | 1.26 | 17.58 | 44.99 | 3.74 | 0.39 | 0.63 | 46.96 | 48.9 | 4.13 | |
MEAN ± SD * | 3.15 ± 11.25 | 0.34 ± 54.50 | 0.56 ± 17.55 | 25.25 ± 5.14 | 2.96 ± 18.72 | 1.30 ± 9.65 | 23.32 ± 14.70 | 38.56 ± 9.04 | 3.50 ± 8.18 | 0.48 ± 26.62 | 0.57 ± 18.12 | 54.16 ± 7.52 | 41.79 ± 9.78 | 4.05 ± 9.02 | |
1 | 3.24 | 1.19 | 0.56 | 24.32 | 5.05 | 1.24 | 15.33 | 43.73 | 3.61 | 0.5 | 1.23 | 45.92 | 49.97 | 4.11 | |
2 | 3.06 | 0.64 | 0.51 | 26.26 | 3.94 | 1.15 | 19.73 | 40.03 | 3.68 | 0.47 | 0.52 | 51.23 | 44.61 | 4.15 | |
3 | 2.72 | 0.4 | 0.43 | 27.06 | 2.7 | 1.39 | 24.25 | 37.76 | 2.6 | 0.37 | 0.33 | 56.18 | 40.86 | 2.97 | |
4 | 2.92 | 0.47 | 0.56 | 25.4 | 2.56 | 1.65 | 24.34 | 37.97 | 3.22 | 0.45 | 0.47 | 55.34 | 41 | 3.67 | |
20% | 5 | 3.04 | 0.35 | 0.53 | 25.5 | 3.73 | 1.28 | 19.81 | 38.59 | 5.78 | 0.68 | 0.71 | 50.87 | 42.67 | 6.46 |
6 | 2.88 | 0.22 | 0.6 | 23.99 | 2.97 | 1.31 | 23.72 | 38.12 | 4.79 | 0.55 | 0.86 | 53.36 | 41.31 | 5.34 | |
7 | 3.39 | 0.2 | 0.57 | 26.01 | 2.43 | 1.36 | 24.52 | 35.7 | 4.88 | 0.43 | 0.51 | 56.36 | 38.33 | 5.31 | |
8 | 4.09 | 0 | 0.48 | 24.07 | 4.22 | 1.29 | 15.29 | 43.4 | 5.9 | 0.53 | 0.7 | 45.92 | 47.62 | 6.43 | |
9 | 3.19 | 0.26 | 0.5 | 23.24 | 3.13 | 1.22 | 21.14 | 41.37 | 4.12 | 0.41 | 1.43 | 50.72 | 44.76 | 4.53 | |
10 | 3.02 | 0.12 | 0.5 | 25.52 | 3.87 | 1.56 | 17.13 | 43.62 | 3.82 | 0.4 | 0.45 | 48.18 | 47.61 | 4.22 | |
MEAN ± SD | 3.15 ± 11.42 | 0.39 ± 82.84 | 0.52 ± 9.08 | 25.14 ± 4.50 | 3.46 ± 23.08 | 1.34 ± 10.89 | 20.53 ± 17.02 | 40.03 ± 6.78 | 4.24 ± 24.13 | 0.48 ± 18.04 | 0.72 ± 47.15 | 51.41 ± 7.23 | 43.87 ± 7.98 | 4.72 ± 23.05 | |
1 | 3.34 | 1.03 | 0.53 | 25.53 | 4.69 | 1.02 | 13.27 | 41.18 | 7.66 | 0.95 | 0.77 | 44.46 | 46.9 | 8.61 | |
2 | 2.62 | 0.28 | 0.5 | 23.9 | 3.92 | 1.16 | 16.35 | 40.84 | 8.61 | 1.1 | 0.71 | 45.24 | 45.04 | 9.71 | |
30% | 3 | 2.36 | 0.2 | 0.46 | 24.43 | 2.72 | 1.24 | 22.7 | 34.81 | 9.67 | 0.98 | 0.43 | 51.62 | 37.33 | 10.65 |
4 | 2.77 | 0.37 | 0.59 | 25.19 | 2.66 | 1.61 | 23.03 | 35.65 | 7.07 | 0.52 | 0.55 | 53.74 | 38.68 | 7.59 | |
5 | 2.57 | 0.22 | 0.48 | 22.38 | 3.71 | 1.34 | 14.77 | 44.24 | 8.68 | 0.89 | 0.72 | 42.26 | 48.17 | 9.57 | |
MEAN ± SD | 2.73 ± 12.12 | 0.42 ± 73.97 | 0.51 ± 8.86 | 24.29 ± 4.57 | 3.54 ± 21.67 | 1.27 ± 15.54 | 18.02 ± 22.59 | 39.34 ± 9.08 | 8.34 ± 10.77 | 0.89 ± 22.11 | 0.64 ± 19.93 | 47.46 ± 9.31 | 43.22 ± 10.17 | 9.23 ± 11.30 | |
50% | 1 | 2.42 | 0.16 | 0.21 | 22.57 | 3.43 | 0.71 | 15.16 | 37.87 | 15.86 | 1.35 | 0.26 | 41.33 | 41.46 | 17.21 |
1 | 1.52 | 0.47 | 0.26 | 21.03 | 3.78 | 0.63 | 11.4 | 40.83 | 17.99 | 1.58 | 0.51 | 35.35 | 45.08 | 19.57 | |
60% | 2 | 1.51 | 0.11 | 0.23 | 23.09 | 4.13 | 0.57 | 14.84 | 38.85 | 15.28 | 1.2 | 0.18 | 40.42 | 43.09 | 16.48 |
MEAN ± SD | 1.52 ± 0.33 | 0.29 ± 62.07 | 0.25 ± 6.12 | 22.06 ± 4.67 | 3.96 ± 4.42 | 0.60 ± 5.00 | 13.12 ± 13.11 | 39.84 ± 2.48 | 16.64 ± 8.15 | 1.39 ± 13.67 | 0.35 ± 47.83 | 37.89 ± 6.69 | 44.09 ± 2.26 | 18.03 ± 8.57 | |
1 | 1.37 | 0 | 0 | 23.32 | 4.13 | 1.41 | 10.16 | 38.52 | 19.74 | 1.35 | 0 | 36.26 | 42.65 | 21.09 | |
70% | 2 | 1.68 | 0.14 | 0.31 | 23.2 | 3.26 | 0.81 | 13.43 | 36.62 | 19.07 | 1.18 | 0.3 | 39.73 | 40.02 | 20.25 |
AV | 1.53 ± 10.16 | 0.07 ± 100.00 | 0.16 ± 100.00 | 23.26 ± 0.26 | 3.70 ± 11.77 | 1.11 ± 27.03 | 11.80 ± 13.86 | 37.57 ± 2.53 | 19.41 ± 1.73 | 1.27 ± 6.72 | 0.15 ± 100.00 | 38.00 ± 4.57 | 41.34 ± 3.18 | 20.67 ± 2.03 | |
1 | 1.16 | 0.15 | 0.18 | 20.93 | 4.24 | 0.42 | 13.35 | 36.64 | 21.81 | 0.99 | 0.14 | 36.18 | 41.03 | 22.8 | |
80% | 2 | 1.93 | 0.04 | 0.17 | 22.39 | 4.77 | 0.4 | 11.16 | 36.95 | 20.51 | 1.57 | 0.11 | 36.16 | 41.76 | 22.08 |
MEAN ± SD | 1.55 ± 24.92 | 0.10 ± 57.89 | 0.18 ± 2.86 | 21.66 ± 3.37 | 4.51 ± 5.88 | 0.41 ± 2.44 | 12.26 ± 8.94 | 36.80 ± 0.42 | 21.16 ± 3.07 | 1.28 ± 22.66 | 0.13 ± 12.00 | 36.17 ± 0.03 | 41.40 ± 0.88 | 22.44 ± 1.60 | |
1 | 0.67 | 0.15 | 0.21 | 22.04 | 4.53 | 0.26 | 7.77 | 37.12 | 24.49 | 1.6 | 0.16 | 31.11 | 41.8 | 26.09 | |
90% | 2 | 0.51 | 0.01 | 0.09 | 20.46 | 4.61 | 0.16 | 7.25 | 39.01 | 26.45 | 1.02 | 0.1 | 28.57 | 4.63 | 27.47 |
3 | 0.54 | 0.16 | 0.08 | 21.54 | 5.22 | 0.13 | 6.57 | 39.26 | 24.19 | 2.19 | 0.12 | 28.98 | 44.64 | 26.38 | |
MEAN ± SD | 0.57 ± 12.11 | 0.11 ± 64.20 | 0.13 ± 46.63 | 21.35 ± 3.09 | 4.79 ± 6.44 | 0.18 ± 30.32 | 7.20 ± 6.83 | 38.46 ± 2.48 | 25.04 ± 4.00 | 1.60 ± 29.79 | 0.13 ± 19.69 | 29.55 ± 3.77 | 30.36 ± 60.05 | 26.65 ± 2.23 |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Mehmetukaj, D.; Cana, A.; Gashi-Zogëjani, V.; Shandro-Zeqiri, M.; Bajraktari, D.; Jankuloski, D.; Hajrulai-Musliu, Z.; Bytyçi, X. Detection of Undeclared Meat Species and Fatty Acid Variations in Industrial and Traditional Beef Sausages. Appl. Sci. 2025, 15, 4440. https://doi.org/10.3390/app15084440
Mehmetukaj D, Cana A, Gashi-Zogëjani V, Shandro-Zeqiri M, Bajraktari D, Jankuloski D, Hajrulai-Musliu Z, Bytyçi X. Detection of Undeclared Meat Species and Fatty Acid Variations in Industrial and Traditional Beef Sausages. Applied Sciences. 2025; 15(8):4440. https://doi.org/10.3390/app15084440
Chicago/Turabian StyleMehmetukaj, Dafina, Armend Cana, Vlora Gashi-Zogëjani, Malbora Shandro-Zeqiri, Drita Bajraktari, Dean Jankuloski, Zehra Hajrulai-Musliu, and Xhavit Bytyçi. 2025. "Detection of Undeclared Meat Species and Fatty Acid Variations in Industrial and Traditional Beef Sausages" Applied Sciences 15, no. 8: 4440. https://doi.org/10.3390/app15084440
APA StyleMehmetukaj, D., Cana, A., Gashi-Zogëjani, V., Shandro-Zeqiri, M., Bajraktari, D., Jankuloski, D., Hajrulai-Musliu, Z., & Bytyçi, X. (2025). Detection of Undeclared Meat Species and Fatty Acid Variations in Industrial and Traditional Beef Sausages. Applied Sciences, 15(8), 4440. https://doi.org/10.3390/app15084440