Identification of Meat Species by Polymerase Chain Reaction (PCR) Technique

O. İrfan İLHAK; Ali ARSLAN

Makale detayları

Identification of Meat Species by Polymerase Chain Reaction (PCR) Technique

Yazarlar:

O. İrfan İLHAK | Ali ARSLAN

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2007 Vol.31 Issue 3, pp.159-163

Belge Tipi:

Makale

Yayın Tarihi:

2/2007

Belge Dili:

Türkçe

Document ID (Org No.):

2000768204

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

Özet:

 

The origin of horse, dog, cat, bovine, sheep, porcine, and goat meat was determined by the polymerase chain reaction (PCR) technique, using species-specific primers. Test mixtures of meat were prepared by adding 5%, 2.5%, 1%, 0.5%, and 0.1% levels of pork, horse, cat, or dog meat to beef, sheep, and goat meat. Samples taken from those combinations were analyzed by PCR for species determination. Mitochondrial DNA (mt DNA) fragments of 439, 322, 274, 271, 225, 212, and 157 bp for horse, dog, cat, bovine, sheep, porcine, and goat meat, respectively, were amplified. PCR was conducted at 30 cycles for mixtures at the 5%, 2.5%, 1%, and 0.5% level, while at 35 cycles for mixtures at the 0.1% level. The results indicated that meat species were accurately determined in all combinations by PCR. It is concluded that PCR can be useful for fast, easy, and reliable control of adulterated consumer meat products.

 

The origin of horse, dog, cat, bovine, sheep, porcine, and goat meat was determined by the polymerase chain reaction (PCR) technique, using species-specific primers. Test mixtures of meat were prepared by adding 5%, 2.5%, 1%, 0.5%, and 0.1% levels of pork, horse, cat, or dog meat to beef, sheep, and goat meat. Samples taken from those combinations were analyzed by PCR for species determination. Mitochondrial DNA (mt DNA) fragments of 439, 322, 274, 271, 225, 212, and 157 bp for horse, dog, cat, bovine, sheep, porcine, and goat meat, respectively, were amplified. PCR was conducted at 30 cycles for mixtures at the 5%, 2.5%, 1%, and 0.5% level, while at 35 cycles for mixtures at the 0.1% level. The results indicated that meat species were accurately determined in all combinations by PCR. It is concluded that PCR can be useful for fast, easy, and reliable control of adulterated consumer meat products.

Makale detayları

Identification of Meat Species by Polymerase Chain Reaction (PCR) Technique

Yazarlar:

O. İrfan İLHAK | Ali ARSLAN

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2007 Vol.31 Issue 3, pp.159-163

Belge Tipi:

Makale

Yayın Tarihi:

2/2007

Belge Dili:

Türkçe

Document ID (Org No.):

2000768204

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Meat species

mt DNA

PCR

Sayı

Makale detayları

Identification of Meat Species by Polymerase Chain Reaction (PCR) Technique

Yazarlar: O. İrfan İLHAK | Ali ARSLAN

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 2007 Vol.31 Issue 3, pp.159-163

Belge Tipi: Makale

Yayın Tarihi: 2/2007

Belge Dili: Türkçe

Document ID (Org No.): 2000768204

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Meat species

mt DNA

PCR

Sayı

Yazarlar:

O. İrfan İLHAK | Ali ARSLAN

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2007 Vol.31 Issue 3, pp.159-163

Belge Tipi:

Makale

Yayın Tarihi:

2/2007

Belge Dili:

Türkçe

Document ID (Org No.):

2000768204

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128