Fraud identification in beef sausage in Tehran province using mitochondrial genes of animal species
Subject Areas :
Food Science and Technology
H.S , Hosseni
1
,
فرزانه Tafvizi
2
,
مریم Tajabadi Ebrahimi
3
,
انوشه Sharifan
4
1 - - Assistant Professor of Food Science and Technology, College of Agriculture & Natural Resources, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Assistant Professor, Department of Biology, Parand Branch, Islamic Azad University, Parand, Iran
3 - - Assistant Professor, Department of Biology, Central Tehran Branch, Islamic Azad University, Tehran, Iran
4 - Assistant Professor of Food Science and Technology, College of Food Science and Industrial, Science and Research Branch, Islamic Azad University, Tehran, Iran
Received: 2013-08-07
Accepted : 2014-05-21
Published : 2014-05-22
Keywords:
PCR,
sausages,
Fraud identification,
Meat species identification,
Abstract :
The aim of this study was to develop a species-specific PCR method for rapid identification of meat species in order to detect any potential fraud in meat products. For cattle and poultry, a set of primers were designed based on the mitochondrial cytochrome b and subsequently a 183 bp as well as 274 bp fragments were amplified for poultry and beef samples, respectively. For the study, ten different brands of beef sausage were obtained across Tehran province. Results of PCR assay demonstrated that unlike their labels, all of the samples were contained poultry residuals. Moreover, beef offal was detected only in five samples. Since no cross-reaction was observed among the different samples, PCR could be considered as a sensitive and specific method for the identification of meat varieties. In addition, high-speed operation and easiness of the technique are the other advantages of PCR method. Therefore, this technique has the capability for sensitive and specific detection of meat adulteration in sausages.
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