| 1 | Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography | (Fadzillah et al., 2017) | 2017 | Lard | NMR, HPLC | Triacylglycerol and fatty acids |
| 2 | Quantitative analysis of lard in animal fat mixture using visible Raman spectroscopy | (Lee et al., 2018) | 2018 | Lard | Raman spectroscopy | Quantitative fat oil |
| 3 | Liquid chromatography quadrupole time-of-flight mass spectrometry and rapid evaporative ionization mass spectrometry were used to develop a lamb authentication method: A preliminary study | (Wang et al., 2020) | 2020 | Meat | UHPLC-QTOF-MS | Multiple triglyceride (TG), diacylglycerol (DG), and PL |
| 4 | Characterization and discrimination of selected China’s domestic pork using an LC-MS-based lipidomic approach | (Mi et al., 2019) | 2019 | Raw pork meat | LC-MS | 61 glycerolipids, 17 glycerophospholipids, 4 sterol lipids, 2 sphingolipids, 3 polyketides, 7 fatty acyls and 6 prenol lipids |
| 5 | Meat, the metabolites: An integrated metabolite profiling and lipidomics approach for the detection of the adulteration of beef with pork | (Trivedi et al., 2016) | 2016 | Meat | GC-MS and UHPLC-MS | Fatty acid |