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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
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Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence
Publication date: 2016-03-31
Pol. J. Food Nutr. Sci. 2016;66(1):31-36
KEYWORDS
ABSTRACT
The aim of this study was to develop a method using PCR and self-designed primers on the basis of the mtDNA cytochrome oxidase subunit I (COI) gene sequence to enable direct identification of the meat of three species of animals, i.e. bovines, pigs and ducks, in the single type sample, in meat mixtures and meat products. The mixtures comprised up to six meat species including apart from beef, pork and duck also chicken, turkey and goose meat. The obtained results indicate the possibility of qualitative identification of the aforementioned meat species in all types of investigated food products. The maximum length of PCR products did not exceed 300 bp, which was supposed to favour the amplification of DNA from meat products which are usually thermally processed and/or exposed to high pressure. PCR primers hybridised selectively with bovine, pig and duck DNA, showing total species specificity.
CITATIONS (10):
1.
Current analytical methods for porcine identification in meat and meat products
Qamar Zia, Mohammad Alawami, Nur Mokhtar, Raja Nhari, Irwan Hanish
Food Chemistry
Qamar Zia, Mohammad Alawami, Nur Mokhtar, Raja Nhari, Irwan Hanish
Food Chemistry
2.
Meat Species Identification: Amplification Refractory Mutation System-Polymerase Chain Reaction–Based Assay
Muhammad Waqas, Zahid Hussain, Awais Ihsan
Food Analytical Methods
Muhammad Waqas, Zahid Hussain, Awais Ihsan
Food Analytical Methods
3.
Molecular detection of adulteration in commercial buffalo meat products by multiplex PCR assay
Lanping WANG, Xinru HANG, Rongqing GENG
Food Science and Technology
Lanping WANG, Xinru HANG, Rongqing GENG
Food Science and Technology
4.
Buffalo species identification and delineation using genetic barcoding markers
Amal Hassan, Esraa Balabel, Hanaa Oraby, Samy Darwish
Journal of Genetic Engineering and Biotechnology
Amal Hassan, Esraa Balabel, Hanaa Oraby, Samy Darwish
Journal of Genetic Engineering and Biotechnology
5.
Authentication technologies using DNA-based approaches for meats and halal meats determination
Sheikha El, Nur Mokhtar, Ceesay Amie, Dhilia Lamasudin, Nurulfiza Isa, Shuhaimi Mustafa
Food Biotechnology
Sheikha El, Nur Mokhtar, Ceesay Amie, Dhilia Lamasudin, Nurulfiza Isa, Shuhaimi Mustafa
Food Biotechnology
6.
Detection of animal DNA in vegan food by multiplex qPCR system
René Köppel, Regula Lederman, Velsen van, Arthika Ganeshan
European Food Research and Technology
René Köppel, Regula Lederman, Velsen van, Arthika Ganeshan
European Food Research and Technology
7.
Incorporating animal forensics in routine meat inspection in the Philippines
Enrykie Fortajada, Ian Fontanilla, Ungria De
Forensic Science International: Animals and Environments
Enrykie Fortajada, Ian Fontanilla, Ungria De
Forensic Science International: Animals and Environments
8.
Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages
Kušec Djurkin, Danijela Samac, Vladimir Margeta, Žarko Radišić, Dragutin Vincek, Goran Kušec
Czech Journal of Food Sciences
Kušec Djurkin, Danijela Samac, Vladimir Margeta, Žarko Radišić, Dragutin Vincek, Goran Kušec
Czech Journal of Food Sciences
9.
A Low-Cost Closed-Tube Method for Detection of Adulteration in Ground Meat
Sana Jafar, Fadia Waheed, Khalid Anjum, Wasim Shehzad, Muhammad Imran
Food Biotechnology
Sana Jafar, Fadia Waheed, Khalid Anjum, Wasim Shehzad, Muhammad Imran
Food Biotechnology
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| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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