Institute of Food Research announces test for horse meat

Scientists at the Institute of Food Research on the Norwich Research Park have teamed up with Oxford Instruments to develop a fast, cheap alternative to DNA testing as a means of distinguishing horse meat from beef. Because horses and cattle have different digestive systems, the fat components of the two meats have different fatty acid compositions, as the team report in the journal Food Chemistry. The new method looks at differences in the chemical composition of the fat in the meats, using similar technology to a hospital MRI scanner.

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