Molecular assay to fraud identification of meat products
- 1.5k Downloads
Detection of species fraud in meat products is important for consumer protection and food industries. A molecular technique such as PCR method for detection of beef, sheep, pork, chicken, donkey, and horse meats in food products was established. The purpose of this study was to identification of fraud and adulteration in industrial meat products by PCR-RFLP assay in Iran. In present study, 224 meat products include 68 sausages, 48 frankfurters, 55 hamburgers, 33 hams and 20 cold cut meats were collected from different companies and food markets in Iran. Genomic DNA was extracted and PCR was performed for gene amplification of meat species using specific oligonucleotid primers. Raw meat samples are served as the positive control. For differentiation between donkey’s and horse’s meat, the mitochondrial DNA segment (cytochrome-b gene) was amplified and products were digested with AluI restriction enzyme. Results showed that 6 of 68 fermented sausages (8.82%), 4 of 48 frankfurters (8.33%), 4 of 55 hamburgers (7.27%), 2 of 33 hams (6.6%), and 1 of 20 cold cut meat (5%) were found to contain Haram (unlawful or prohibited) meat. These results indicate that 7.58% of the total samples were not containing Halal (lawful or permitted) meat and have another meat. These findings showed that molecular methods such as PCR and PCR-RFLP are potentially reliable techniques for detection of meat type in meat products for Halal authentication.
KeywordsPCR-RFLP Mitochondrial DNA Meat species Haram Halal Iran
The authors would like to thank all the staff of Biotechnology Research Center of Islamic Azad University of Shahrekord Branch in southwest Iran for their sincere support.
- Abdel-Rahman SM, El-Saadani MA, Ashry KM, Haggag AS (2009) Detection of adulteration and identification of cat’s, dog’s, donkey’s and horse’s meat using species-specific PCR and PCR-RFLP techniques. Aust J Basic Appl Sci 3(3):1716–1719Google Scholar
- Hsieh YHP, Woodward BB, Ho SH (1995) Detection of species substitution in raw and cooked meats using immunoassays. J Food Prot 58:555–559Google Scholar
- Hsieh YHP, Chen FC, Sheu SC (1997) AAES research developing simple, inexpensive tests for meat products. Highlights Agric Res 44(2):19–20Google Scholar
- Jain S, Brahmbhait MN, Rank DN, Joshi CG, Solank JV (2007) Use of cytochrome b gene variability in detecting meat species by multiplex PCR assay. Indian J Anim Sci 77(9):880–888Google Scholar
- Meyer R, Candrian U, Luthy J (1994) Detection of pork in heated meat products by the polymerase chain reaction. J AOAC Int 77:617–622Google Scholar
- Meyer R, Hofelein C, Luthy J, Candrian U (1995) Polymerase chain reaction-restriction fragment length polymorphism analysis: a simple method for species identification in food. J AOAC Int 78:1542–1551Google Scholar
- Ong SB, Zuraini MI, Jurin WG, Cheah YK, Tunung R, Chai LC, Haryani Y, Ghazali FM, Son R (2007) Meat molecular detection: sensitivity of polymerase chain reaction-restriction fragment length polymorphism in species differentiation of meat from animal origin. ASEAN Food J 14(1):51–59Google Scholar