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Hong Kong City University develops new technology for rapid identification of meat ingredients
The City University of Hong Kong has introduced a groundbreaking rapid identification technology for meat components, capable of analyzing the composition of various food products made from mixed meats. This innovative method reduces testing time by up to 80% compared to traditional techniques, significantly enhancing food safety and quality control.
Professor Cheng Shukai from the Department of Biology and Chemistry at Hong Kong City University led a two-year research project that resulted in this breakthrough. Using molecular biology techniques, the team developed a fast identification process that can be completed in just 8 hours using specially designed test strips. In contrast, conventional genetic sequencing methods typically take 48 hours.
Professor Zheng explained, “Whether it's sausages, meatballs, or other packaged foods containing mixed meats, our technology can verify if the ingredients match what’s stated on the label. It works effectively regardless of how the meat is processed.â€
According to reports, the new system can identify a wide range of animals, including pigs, cattle, sheep, horses, dogs, cats, and mice. Even when multiple meats are mixed together, the technology can distinguish each type individually. Unlike traditional gene sequencing, which tests one type of meat at a time, this method can analyze up to seven different meats simultaneously.
Once refined, the technology could potentially identify up to 30 types of meat at once, with future expansions planned for more common meat sources. Professor Cheng noted, “As long as a biological species contains DNA, this technology can be applied to it.â€
The process involves extracting a small amount of DNA from the food sample and amplifying it using molecular biotechnology. The DNA is then tested on a special test strip. These strips contain "artificial" microscopic substances developed by Professor Zheng. Each meat type has a specific "probe" tailored to detect its unique DNA. When the probe identifies the target meat, the test paper changes color, allowing for quick and accurate results without the need for complex sequencing or data analysis.
In a real-world test, the research team purchased several packaged meat products, such as pork beef balls, pork hamburgers, mutton pies, and pork sausages. Using the new technology, they confirmed that the meat content matched the labels. As a comparison, they also tested a "vegetable meatball," and the test strip did not change color, confirming it was meat-free.
Professor Zheng believes this innovation will play a vital role in protecting public health, especially in verifying the ingredients of packaged foods and animal feed. “This rapid tool helps manufacturers and retailers ensure the authenticity of their raw materials. Whether it's an average consumer or someone with food allergies, this technology better safeguards their rights,†he said.