Food fraud is a practice that affects many sectors, and meat is among the products most vulnerable to this type of illegal activity. There are several factors that contribute to meat being ranked among the foods with the highest rates of fraud.
The most common fraudulent practice involving meat and meat products is the substitution of one species with a high commercial value for another with a lower value. This type of adulteration is particularly difficult to detect, especially in processed products, where visual inspection cannot differentiate between the species present, unlike what happens with fresh meat.
One of the main factors is the complexity of the meat production and distribution chain, which involves several intermediaries, from the slaughterhouse to the end consumer. This long chain increases the opportunities for fraud at different stages of the process. In addition, there is a high demand for meat, which increases the risk of adulteration and illegal substitution for profit.
According to a survey by the National Supply Company (Conab), beef production is expected to reach 10.19 million tons in 2024, which means an increase of 7.1% compared to 2023. If confirmed, the volume will be a new record in the historical series, surpassing the production obtained in 2006. The increase is explained by the peak in the livestock cycle due to be reached in 2024, with the peak in the disposal of females.
Meat products generally have a high added value, depending on the species and origin, which motivates fraudulent practices to reduce costs, such as replacing meat from noble species with cheaper ones.
The lack of detailed specification of the animal species on the label also facilitates fraud. This conclusion becomes clear when we analyze a study by the Food Standards Agency (FSA), which revealed that more than 20% of the products analyzed contained DNA from animal species not mentioned on the label.
Without the correct identification of the meat used, there is room for the substitution of noble species with cheaper ones, such as horse meat or even chicken meat mixed with beef products. This practice harms not only the consumer, who is deceived, but also confidence in the food industry.
Noble meats, such as beef and lamb, are among the most targeted for fraud, precisely because of their high market value. It is common for these meats to be adulterated or mixed with meat from cheaper species, such as pork or poultry, which have less added value.
Current legislation in Brazil and other countries allows the addition of certain components to meat, such as water and additives, as long as these additions are clearly described on the product label. In Brazil, the use of additives such as nitrites and nitrates is regulated by the National Health Surveillance Agency (ANVISA) and is permitted in controlled quantities, with the aim of preserving the meat and preventing the growth of bacteria.
The addition of water, for example, is allowed in some products, such as hams and sausages, but the consumer must be informed. However, when these practices are not properly indicated on the label, they constitute food fraud.
Source: https://www.livrosabertos.abcd.usp.br/portaldelivrosUSP/catalog/book/1101
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