Species-specific detection of poultry in meat model mixtures and commercial sausage products by polymerase chain reactionrestriction fragment length polymorphism analysis

Rapid Methods: For Food and Feed Quality Determination

Volumn , Issue , 2007, Pages 189-196

  Janosi A ^a   Ujhelyi, G ^a   Gelencser E ^a  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

Author keywords

Chicken; PCR RFLP; Sausage; Species detection

Indexed keywords

EID: 77954380889     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.3920/978-90-8686-606-9     Document Type: Chapter

References (14)

1. Bauer, F. and Hofmann, K., 1989. Elektrophoretische Tierartbestimmung bei erhitztemFleisch und Fleischzeugnissen (Electrophoretic identification of animal species in heat-treated meat and meat product). Fleischwirtschaft 69:419-422.
2. Berger, R.G., Mageau, R.P., Chwab, B. and Jonston, R.W., 1988. Detection of poultry and pork in cooked canned meat foods by enzyme-linked immunosorbent assays. Journal of the Association of Official Analytical Chemists 71:406-409.
3. Branciari, R., Avellini, P., Sukasi-Sangamayya, R., Di Antonio, E. and Resa, S., 2000. PCR-RFLP analysis for species determination in heat-treated meat products. Industrie Alimentari 39:313-318.
4. Céspedes, A., Garcia, T., Carrera, E., Gonzales, I., Sanz, B., Hernandez, P.E. and Martin, R., 1998. Identification of flatfish species using polymerase chain reaction (PCR) amplification and restriction analysis of cytochrome b gene. Journal of Food Science 63:206-209.
5. Ebbehoj, K.F. and Thomsen, P.D., 1991. Species differentiation of heated meat products by DNA hybridization. Meat Science 30:221-234.
6. Hernández, P.E., Martín, R., García, T., Morales, P., Anguita, G., Haza, A.I., Gonzáles, I. and Sanz, B., 1994. Antibody-based analytical methods for meat species determination and detecting adulteration of milk. Food and Agricultural Immunology 6:95-104.
7. Hofmann, K. and Blüchel, E., 1992. Tierartbestimmung von hocherhitzten Fleisch und Fleischkonserven durch isoelektrische Fokussierung und empfindliche Silberfärbung. (Species identification of heated meat and meat product by isoelectric focusing in polyacrylamide gels followed by a sensitive silver staining method). Fleischwirtschaft 72:85-89.
8. Maniatis, T., Fritsch, E.F. and Sambrook, J., 1989. Molecular cloning: a laboratory manua. Cold Spring Harbor Press, Cold Spring Harbor, NY, USA
9. Martin, R., Wardale, R.J., Jones, S.J., Hernandez, P.E. and Patterson, R.L.S., 1991. Monoclonal antibody sandwich ELISA for the potential detection of chicken meat in mixtures of raw beef and pork. Meat Science 30:23-31.
10. Matsugana, T., Chikuni, K., Tanabe, R., Muroya, S., Nakai, H., Shibata, K., Yamada, J. And Shinmura, Y., 1998. Determination of mitochondrial B gene sequence for red deer (Cervus elaphus) and the differentiation of closely related deer meat. Meat Science 49:379-385.
11. Meyer, R., Candrian, U. and Lüthy, J., 1994. Detection of pork in heated meat products by the polymerase chain reaction. Journal of the Association of Official Analytical Chemists 77:617-622.
12. Meyer, R., Höffelein, C., Lüthy, J. and Candrian, U., 1995. Polymerase chain reaction-restriction length polymorphism analysis: a simple method for species identification of food. Journal of the Association of Official Analytical Chemists 78:1542-1551.
13. Okayama, T., Fuji, M. and Yamanoue, M., 1991. Effect of cooking temperature on the percentage, colour formation, nitrite decomposition and sarcoplasmic protein denaturation in processed meat products. Meat Science 30:49-57.
14. Partis, L., Croan, D., Guo, Z., Clark, R., Coldham, T. and Murby, J., 2000. Evaluation of a DNA fingerprinting method for determining the species origin of meat. Meat Science 54:369-376.