Nicomeat 1 - Research of the nicotinic acid content in fresh meat, minced meat, meat preparations and meat products Ghent University
Overall research question is formulated as follows:
The research will investigate the naturally occurring levels of nicotinic acid and nicotinamide, the ratio between the two components as well as their stability over time in order to distinguish the natural presence from intentional addition in meat, meat preparations and meat products, which can be considered fraud. This research will make it possible to carry out and correctly ...