Detection of meat adulteration in veal sausages using a multiplex PCR technique

• Autorzy: Sawicki W. , Żochowska-Kujawska J.
• Języki publikacji: EN

Abstrakty

EN

Previous methods used to detect veal contamination by lower value meat lacked easiness and accuracy This study describes a simple procedure for detecting origin of meat in processed meat products. A rapid (5h) protocol based on multiplex PCR was developed to detect undeclared chicken meat (a specific mitochondrial DNA sequence) in Polish veal sausages. Simultaneously a PCR assay was successfully optimized for amplification of 274-bp DNA fragment extracted from meat products using designed species-specific primer pairs for the detection of veal meat. This procedure also enabled differentiation of bovine or/and chicken meat from their less expensive porcine substitute.

Słowa kluczowe

EN

food adulterations; meat; multiplex PCR

PL

zafałszowania żywności; mięso; multipleks PCR

• Wydawca: Wydawnictwo Politechniki Łódzkiej
• Czasopismo: Biotechnology and Food Science
• Rocznik: 2016
• Tom: Vol. 80, nr 1
• Strony: 19--27
• Opis fizyczny: Bibliogr. 29 poz., il.

Twórcy

autor

Sawicki W.

• Department of Microbiology and Applied Biotechnology, West Pomeranian University of Technology in Szczecin, Papieża Pawła VI 3, 71-459, Poland

autor

Żochowska-Kujawska J.

• Department of Meat Science, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza 4, 71-550 Szczecin, Poland

Bibliografia

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Uwagi

Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę.