Detection of meat adulteration: Use of efficient and routine-suited multiplex polymerase chain reaction-based methods for species authentication and quantification in meat products

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43917324" target="_blank" >RIV/60461373:22330/18:43917324 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22810/18:43917324

Result on the web

<a href="http://www.vup.sk/index.php?mainID=2&navID=36&version=2&volume=0&article=2116&start" target="_blank" >http://www.vup.sk/index.php?mainID=2&navID=36&version=2&volume=0&article=2116&start</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Detection of meat adulteration: Use of efficient and routine-suited multiplex polymerase chain reaction-based methods for species authentication and quantification in meat products

Original language description

The increase in the extent of meat adulteration is the reason for a need for an effective method for authentication of meat products. DNA-based polymerase chain reaction (PCR) is a well suited alternative for this purpose. Furthermore, the method facilitates quantification of animal DNA in meat products based on the correlation between target copy amounts and cycle numbers in quantitative PCR. We designed and experimentally verified PCR primer systems for identification of beef, pork, horse and poultry (chicken, turkey) meat. Mitochondrial and chromosomal markers were used. The mitochondrial cytochrome b gene was used as a marker for qualitative multiplex endpoint PCR and single-copy chromosomal genes (cyclic-GMP-phosphodiesterase gene for cattle, beta-actin gene for pig, interleukin-2 gene for chicken, myostatin gene for mammals and poultry) were used for multiplex quantitative PCR analyses. The reliability of both methods was confirmed by analysing of mixed samples prepared with or without heat treatment. The methods were then applied to 14 commercially available products typical for the Czech Republic, including sausages or salami. Discrepancies were observed between the DNA analysis and the meat content declared for the tested products, as two of the samples did not correspond to qualitative requirements and other four failed to meet quantitative requirements. The proposed PCR-based methodology was shown to be useful for the disclosure of meat adulteration.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

<a href="/en/project/QJ1530272" target="_blank" >QJ1530272: Complex strategies for effective detection of food fraud in the chain production-consumer</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Volume of the periodical

57

Issue of the periodical within the volume

4

Country of publishing house

SK - SLOVAKIA

Number of pages

12

Pages from-to

351-362

UT code for WoS article

000451926900004

EID of the result in the Scopus database

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