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

Food Analytical Methods

Volumn 5, Issue 2, 2012, Pages 296-300

  Mane, B G ^a   Mendiratta, S K ^a   Tiwari, A K ^a   Bhilegaokar, K N ^a  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

Author keywords

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

Indexed keywords

ADULTERATION; ADVERSE EFFECT; DETECTION LIMITS; DNA FRAGMENT; MEAT PRODUCTS; PCR AMPLIFICATION; PCR ASSAY; PROCESSED MEAT; RESTRICTION ENZYMES;

EMULSIFICATION; ERROR DETECTION; GENES; MEATS; POLYMERASE CHAIN REACTION;

EMULSIONS;

BOS; CAPRA HIRCUS; OVIS ARIES; SUIDAE;

EID: 84858707914     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-011-9237-x     Document Type: Article

References (19)

1. Aida AA, Che Man YB, Wong CMV, Raha AR, Son R (2005) Analysis of raw meats and fats of pig using polymerase chain reaction for Halal authentication. Meat Sci 69: 47-52.
2. Arslan A, Ilhak OI, Calicioglu M (2006) Effect of method of cooking on identification of heat processed beef using polymerase chain reaction (PCR) technique. Meat Sci 72: 326-330.
3. Calvo JH, Osta R, Zaragoza P (2002) Quantitative PCR detection of pork in raw and heated ground beef and pate. J Agric Food Chem 50: 5265-5267.
4. Colombo F, Viacava R, Griaretti M (2000) Differentiation of the ostrich (Struthio camelus) and emu (Dromaius novaehallandiae) species by polymerase chain reaction using a ostrich-specific primer pair. Meat Sci 56: 15-17.
5. Frezza D, Giambra V, Chegdani F et al (2008) Standard and light-cycler PCR methods for animal DNA species detection in animal feedstuffs. IFSET 9: 18-23.
6. Girish PS, Anjaneyulu ASR, Viswas KN et al (2005) Meat species identification by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of mitochondrial 12S rRNA gene. Meat Sci 70: 107-112.
7. Herman BL (2001) Determination of the animal origin of raw food by species-specific PCR. J Dairy Res 68: 429-436.
8. Koh MC, Lim CH, Chua SB, Chew ST, Phang STW (1998) Random amplified polymorphic DNA (RAPD) fingerprints for identification of red meat animal species. Meat Sci 48: 275-285.
9. Mane BG, Tanwar VK, Girish PS, Dixit VP (2006) Identification of species origin of meat by RAPD-PCR technique. J Vet Public Health 4: 87-90.
10. Mane BG, Mendiratta SK, Tiwari AK, Bhilegaokar KN, Ravindra PV, Raut AA (2007) Precise and rapid identification of ovine-caprine origin of meat by specific PCR assay. J Vet Public Health 5: 107-111.
11. Mane BG, Tanwar VK, Girish PS, Sonawane AA, Sharma D (2008) Differentiation of meat species by means of PCR technique. Int J Food Saf Nutr Publ Health 1: 51-57.
12. Mane BG, Mendiratta SK, Tiwari AK (2009) Polymerase chain reaction assay for identification of chicken in meat and meat products. Food Chem 116: 806-810.
13. Mane BG, Mendiratta SK, Tiwari AK, Sharma BD, Bhilegaokar KN, Anjaneyulu ASR (2011) Detection of pork in admixed meat and meat products by species-specific PCR technique. Indian J Animal Sci (in press).
14. Meyer R, Canadrian U, Luethy J (1994) Detection of pork in heated meat products by the polymerase chain reaction. J AOAC Int 77: 617-622.
15. Partis L, Croan D, Guo Z, Clark R, Coldham T, Murby J (2000) Evaluation of a DNA fingerprinting method for determining the species origin of meats. Meat Sci 54: 369-376.
16. Piknova L, Kuchta T (2002) Detection of the beef component in meat products using polymerase chain reaction. Bull Potravin Vysk 41: 107-111.
17. Rastogi G, Dharne MS, Walujkar S, Kumar A, Patole MS, Shouche YS (2007) Species identification and authentication of tissues of animal origin using mitochondrial and nuclear markers. Meat Sci 76: 666-674.
18. Unseld M, Beyermann B, Brandt P, Hiesel R (1995) Identification of the species origin of highly processed meat products by mitochondrial DNA sequences. PCR Meth Appl 4: 241-243.
19. Zhang G, Zheng M, Zhov Z, Quyang H, Lu Q (1999) Establishment and application of a polymerase chain reaction for the identification of beef. Meat Sci 51: 233-236.