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Food Analytical Methods

, Volume 5, Issue 2, pp 296–300 | Cite as

Detection of Adulteration of Meat and Meat Products with Buffalo Meat Employing Polymerase Chain Reaction Assay

  • B. G. ManeEmail author
  • S. K. Mendiratta
  • A. K. Tiwari
  • K. N. Bhilegaokar
Article

Abstract

The primer pair was designed based on mitochondrial d-loop gene for detection of adulteration of buffalo meat in admixed meat and meat products by polymerase chain reaction (PCR) assay. Amplification of 537-bp DNA fragments was observed from buffalo, without any cross-reaction with cattle, sheep, goat, pig, and chicken. The amplification was further confirmed by BamHI restriction enzymes. No adverse effect of processing was found on PCR amplification of buffalo meat DNA extracted from processed meat and meat products, even from meat emulsion autoclaved at 121 °C, 20 psi for 15–20 min. The detection limit for buffalo meat was found to be 1% in the admixed meat and meat products; however, very faint and inconsistent results were obtained in autoclaved meat emulsion at 1% level. The developed PCR assay was found to be specific for buffalo and could be a useful tool for detection of meat adulteration.

Keywords

Meat species Adulteration Detection Processed meat products Species-specific PCR assay 

Notes

Acknowledgments

The authors are thankful to the Director of the Indian Veterinary Research Institute, Izatnagar 243 122, India for providing the necessary facilities for the present work.

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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • B. G. Mane
    • 1
    Email author
  • S. K. Mendiratta
    • 1
  • A. K. Tiwari
    • 2
  • K. N. Bhilegaokar
    • 3
  1. 1.Division of Livestock Products TechnologyIndian Veterinary Research InstituteBareillyIndia
  2. 2.Division of Animal BiotechnologyIndian Veterinary Research InstituteBareillyIndia
  3. 3.Division of Veterinary Public HealthIndian Veterinary Research InstituteBareillyIndia

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