Autor(es):
Santos, C.G. 
; Melo, V.S. ; Amaral, J.S. ; Oliveira, M.B.P.P. ; Mafra, I.
Data: 2013
Identificador Persistente: http://hdl.handle.net/10198/11001
Origem: Biblioteca Digital do IPB
Assunto(s): Adulteration; PCR
Descrição
Authenticity assessment and fraud detection in processed meat products have becn attracting an
increased attention driven by public health, economic and legal cancems, and also for religiolls
reasons. Currcntly, ooe af the major issues conceming adulterations in the meat indust:ry regards the
fraudulent substitution af higher commercial valued meat species by less expensive oDes [1]. The
manufacture af traditional meat products is a long-established practice in the Northeast of Portugal.
One of the most appreciated products is called "Alheiras", which are traditional smoked fermented
sausages, mainly produced with pork and poultry meat. In addition to the two Portuguese Alheiras with
Protected Geographical Indication (pGI), other types of "Alheiras" are now available in the market,
including the ones produced with game meat. Due to the game meat particular taste, intense Oavour
and seasonality, it generally eommands higher prices compared to other meats [1]. Sinee game meat
"Alheiras" should, totally or partially, include different types of game meat, they are particularly prone
to fraudulent meat substitutions.
