Molecular detection of meat animal species targeting MT 12S rRNA gene

Meat Science

Volumn 88, Issue 1, 2011, Pages 23-27

  Mahajan, M V ^a   Gadekar, Y P ^a   Dighe, V D ^b   Kokane, R D ^a   Bannalikar, A S ^a  

^a BOMBAY VETERINARY COLLEGE   (India)

^b National Institute for Research in Reproductive Heatlh   (India)

Author keywords

12S rRNA; Meat species; Mitochondria; Protein

Indexed keywords

12S RRNA; AMPLICONS; ANIMAL SPECIES; MEAT SAMPLES; MOLECULAR DETECTION; PCR PRODUCTS; PCR-RFLP; RESTRICTION ENZYMES; RRNA GENES;

ANIMALS; GENES; MITOCHONDRIA; POLYMERASE CHAIN REACTION; RNA;

MEATS;

ANIMALIA; BOS; CAPRA HIRCUS;

RIBOSOME RNA; RNA; RNA, MITOCHONDRIAL; RNA, RIBOSOMAL, 12S;

ANIMAL; ARTICLE; BUFFALO; CATTLE; CLASSIFICATION; GENETICS; GOAT; MEAT; METHODOLOGY; POLYMERASE CHAIN REACTION; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SPECIES DIFFERENCE;

ANIMALS; BUFFALOES; CATTLE; GOATS; MEAT; POLYMERASE CHAIN REACTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; RNA; RNA, RIBOSOMAL; SPECIES SPECIFICITY;

EID: 79151479965     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.11.026     Document Type: Article

References (21)

1. Arvanitoyannis I.S., Bloukas J.G., Pappa I., Psomiadou E. Multivariate data analysis of Cavourmas - A Greek cooked meat product. Meat Science 2000, 54:71-75.
2. Ashoor, S.H. and Osman, M.A.(1988) Liquid chromatographic identification of meats. J. Assoc. Off. Anal. Chem. 71, 397-403.
3. Borgo R., Souty Grosset, Bouchon C., Gomot D.L. PCR-RFLP analysis of mitochondrial DNA for identification of quail meat species. Journal of Food Science 1996, 61:61, 1-4.
4. Branciari R., Avellini P., Sukasi S.R., Antonio E., Rea S. PCR-RFLP analysis (polymerase chain reaction restriction fragment length polymorphism) for species determination in heat treated meat products. Industrie-Alimentarie 2000, 39:313-318.
5. Cespedes, A., Garcia, T., Carrera, E., Gonzalez, I., Fernandez, A., Hernandez, P. E., et al. (1999). Identification of sole (Solea solea) and Greenland halibut (Reinhardtius hippoglossoides) by PCR amplification of the 5S rDNA gene. Journal of Agricultural and Food Chemistry, 47, 1046.
6. Chung E.R., Kim W.T., Kim Y.S., Han S.K. Identification of Hanwoo meat using PCR-RFLP marker of MC1R gene associated with bovine coat color. Journal of Animal Science Technology 2000, 42:379-380.
7. Colombo F., Marchisio E., Pizzini A., Cantoni C. Identification of the goose species (Anser anser) in Italian mortara salami by DNA sequencing and a polymerase chain reaction with an original primer pair. Meat Science 2002, 61:291-294.
8. Cronin, M. A., Palmisciano, D. A., Vyse, E. R., Cameron, D. G. (1991). Mitochondrial DNA in Wildlife Forensic Science;Species Identification of tissues. Wildlife Society Bulletin, 19, 94-105.
9. Ebbehoj K.F., Thomson P.D. Differentiation of closely related species by DNA hybridization. Meat Science 1991, 30:359-366.
10. Ganai T.A.S., Singh R.K., Butchaiah G. DNA amplification fingerprinting of cattle and buffalo genome by RAPD-PCR utilizing arbitrary oligonucleotide primers. Buffalo Journal 2000, 3:331-339.
11. Girish P.S., Anjaneyulu A.S.R., Viswas K.N. Meat species identification by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of mitochondrial 12S rRNA gene. Meat Science 2005, 70:107-112.
12. Hsieh, Y. H., Sheu, S. C., & Bridgman, R. C. (1998). Development of a monoclonal antibody specific to cooked mammalian meat mixtures. Meat Science, 15, 1-13.
13. Kangethe, E. K., & Gathuma, J. M. (1987). Species identification of autoclaved meat samples using antisera to thermostable muscle antigens in an enzyme immunoassay. Meat Science, 19, 265-270.
14. Kim, H., & Shelef, L. A. (1986). Characterization and identification of raw beef, pork, chicken and turkey meats by electrophoretic patterns of their sarcoplasmis protein. Journal of Food Science, 51, 731-735.
15. Kocher T.D., Thomas W.K., Meyer A., Edwards S.V., Paabo S., Villablanca F.X., et al. Dynamics of mitochondrial DNA evolution in animals: Amplification and sequencing with conserved primers. Proceedings of the National Academy of Sciences of the United States of America 1989, 86(16):6196-6200.
16. Koh M.C., Lim C.H., Chua S.B., Chew S.T., Phang S.T.W. Random amplified polymorphic DNA (RAPD) fingerprints for identification of red meat animal species. Meat Science 1998, 48:275-285.
17. Malisa, A., Gwakisa, P., Balthazary, S., Wasser, S., Mutayoba, B. (2005). Species and gender differentiation between and among domestic and wild animals using mitochondrial and sex-linked DNA markers. African Journal of Biotechnology, 4(11), 1269-1274.
18. Papadima S.N., Arvanitoyannis I., Bloukas J.G., Fournitzis G.C. Chemometric model for describing Greek traditional sausages. Meat Science 1999, 51:271-277.
19. Pattersan, R. L. S. (1985). Biochemical identification of meat species. Elsevier Applied Science Publishers, London.
20. Rastogi G.,Dharne M. S., Walujkar S., Ashutosh Kumar, Patole M. S, Shouche Y. S. (2007). Species identification and authentication of tissues of animal origin using mitochondrial and nuclear markers. Meat Science, 76, 666-674.
21. Sambrook J., Fritch E.F., Maniatis T. Molecular cloning: A laboratory manual 1989, Cold spring Habor Laboratory, New York, Pp.8.3-15.113. 2nd Edition.