Identification of Meat Species by Polymerase Chain Reaction (PCR) Technique

The origin of horse, dog, cat, bovine, sheep, porcine, and goat meat was determined by the polymerase chain reaction (PCR) technique, using species-specific primers. Test mixtures of meat were prepared by adding 5%, 2.5%, 1%, 0.5%, and 0.1% levels of pork, horse, cat, or dog meat to beef, sheep, and goat meat. Samples taken from those combinations were analyzed by PCR for species determination. Mitochondrial DNA (mt DNA) fragments of 439, 322, 274, 271, 225, 212, and 157 bp for horse, dog, cat, bovine, sheep, porcine, and goat meat, respectively, were amplified. PCR was conducted at 30 cycles for mixtures at the 5%, 2.5%, 1%, and 0.5% level, while at 35 cycles for mixtures at the 0.1% level. The results indicated that meat species were accurately determined in all combinations by PCR. It is concluded that PCR can be useful for fast, easy, and reliable control of adulterated consumer meat products.

Anahtar Kelimeler:

Meat species, mt DNA, PCR

Identification of Meat Species by Polymerase Chain Reaction (PCR) Technique

Keywords:

Meat species, mt DNA, PCR,

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(Matsunaga et al., 1998)
(Matsunaga et al., 1998)
Figure 1. Agarose gel analysis of PCR product amplified with species- specific primers.
M: molecular marker (100 bp); 1: horse meat; 2: dog meat; 3: cat meat; 4: beef; 5: lamb; 6: pork; 7: goat meat.
protein in processed meat products using the nested-PCR technique. Partis et al. (23) detected 1% pork in beef using RFLP, whereas Hopwood et al. (17) detected 1% chicken in lamb using PCR.
These results might be useful for effective control of adulterated consumer meat products and violations of labeling requirements for meat products. PCR species determination can also be used to monitor ruminant feeds for any beef tissue, which has been banned in many countries in an effort to control the spread of bovine spongiform encephalopathy. 1771-1776.
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