DNA-Based Authentication of Processed Meat Products: Principles, Methods, and Applications

In an era of globalized food systems and increasingly complex processing technologies, ensuring the authenticity of meat products has become a critical scientific and regulatory priority. DNA-Based Authentication of Processed Meat Products: Principles, Methods, and Applications presents a comprehensive and authoritative guide to the use of molecular approaches for species identification in processed meat. This book integrates fundamental molecular biology with advanced analytical techniques, covering the full workflow from DNA structure and degradation mechanisms to extraction strategies, marker selection, and method implementation. Core technologies-including conventional PCR, real-time quantitative PCR, DNA barcoding, and next-generation sequencing-are discussed with both theoretical depth and practical clarity. Special emphasis is placed on the challenges posed by processed meat matrices, such as DNA fragmentation, PCR inhibitors, and complex ingredient compositions. Through detailed explanations, comparative frameworks, and application-oriented insights, the book equips readers with the tools needed to design, validate, and implement robust authentication methods. Bridging science, laboratory practice, and regulatory perspectives, this volume also addresses quality assurance, method validation, and real-world case studies of food fraud. It is an essential reference for food scientists, laboratory analysts, regulatory authorities, and researchers working to ensure transparency, safety, and integrity in the global meat supply.