Quantification of the percentage proportion of individual animal species in meat products by multiplex qPCR and digital PCR
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F23%3AN0000102" target="_blank" >RIV/00027162:_____/23:N0000102 - isvavai.cz</a>
Alternative codes found
RIV/67985904:_____/23:00576045 RIV/62157124:16270/23:43880779
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0956713523004243?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0956713523004243?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodcont.2023.110024" target="_blank" >10.1016/j.foodcont.2023.110024</a>
Alternative languages
Result language
angličtina
Original language name
Quantification of the percentage proportion of individual animal species in meat products by multiplex qPCR and digital PCR
Original language description
Determining the composition of food and verifying the manufacturer’s declaration continues to represent a methodological challenge. Various methods based on the analysis of proteins (peptides), chemical examination or even DNA detection fail to analyze a complex sample composed of more than one species. Since manufacturers declare the composition of products in percentage weight, the problem for all analytical methods is to determine the 100% muscle and fat tissues containing different amounts of DNA, as water or ice do not contain any DNA. The aim of this study was, therefore, to investigate the possibility of quantifying the percentage of the dominant meat species (pork, chicken and beef) in samples of 2- and 3-component mixtures and in meat products. Two different calculation methods were applied to qPCR and it was shown that a calibration curve is not necessarily required for composition evaluation. Comparison of qPCR and ddPCR showed that these two methods provide comparable data with a low level of discrepancy. The data obtained by qPCR and ddPCR were compared with each other and with the theoretical number of genomic copies. The study showed that the percentage of meat constituents in products with high muscle content can be quantified with high confidence even without taking the heat treatment into account. It was, however, shown that fat can negatively affect the calculation of component proportions and complicate the interpretation of the data.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40301 - Veterinary science
Result continuities
Project
<a href="/en/project/QJ1530107" target="_blank" >QJ1530107: Methods for identification, traceability and authenticity verification of feed mixtures and food containing components of animal origin</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Control
ISSN
0956-7135
e-ISSN
1873-7129
Volume of the periodical
154
Issue of the periodical within the volume
December 2023
Country of publishing house
GB - UNITED KINGDOM
Number of pages
10
Pages from-to
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UT code for WoS article
999
EID of the result in the Scopus database
2-s2.0-85167818278