2.6 Meat, fish and seafood

The studies of authenticity of seafood and meat products using a GC technique usually focus on the determination of freshness of a seafood or meat product. Chemometric techniques, such as PCA, were able to successfully discriminate between fresh samples, deteriorated samples and gradually decaying samples of seafood, and ANN were employed in order to classify samples of fresh meat, frozen-thawed meat and spoiled meat. The PCA of gas chemometric fingerprints was able to show separation not only between oyster species but also between oysters originating from different cultivation areas, as well as oysters harvested at


#### Table 5.

Literature examples of authentication and adulteration detection procedures of cereals, flour and bakery products.
