Authenticity of meat and meat products

Lumley, Ian

doi:10.1007/978-1-4613-1119-5_4

Cited by 19 publications

(7 citation statements)

References 59 publications

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“…Lipid analysis is only applicable for gross measurement of animal-derived fats (Lumley, 1996;Saeed, Ali, Abdul Rahman, & Sawaya, 1989). Protein-based methods such as high performance liquid chromatography (HPLC) (Espinoza, Kirms, & Filipek, 1996), enzyme-linked immunosorbent assays (ELISA) (Chen & Hsieh, 2000) or isoelectric focusing protein profiles (Skarpeid, Kvaal, & Hildrum, 1998) are effective mainly for unprocessed food and are unable to differentiate species such as lamb and goat or chicken and turkey.…”

Section: Introductionmentioning

confidence: 99%

A TaqMan real-time PCR system for the identification and quantification of bovine DNA in meats, milks and cheeses

et al. 2007

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Section: Introductionmentioning

confidence: 99%

A TaqMan real-time PCR system for the identification and quantification of bovine DNA in meats, milks and cheeses

et al. 2007

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“…Lipid, protein and DNA based methods have been established for food identification. Lipid analysis is only applicable for gross measurement of animal-derived fats (Lumley, 1996;Saeed et al, 1989). Protein-based methods such as high performance liquid chromatography (HPLC) (Espinoza et al, 1996), enzyme-linked immunosorbent assays (ELISA) (Chen and Hsieh, 2000), and isoelectric focusing protein profiles (Skarpeid et al, 1998) are effective mainly for unprocessed food and are unable to differentiate species such as lamb and goat or chicken and turkey.…”

Section: Poultry Dna Assaying In Sausage 249mentioning

confidence: 99%

Development and Use of Quantitative Competitive PCR Assay for Detection of Poultry DNA in Sausage

et al. 2010

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This study focused on the development and evaluation of a quantitative competitive polymerase chain reaction (QC-PCR) for detection and quantification of poultry DNA in sausage. PCR is well known to be quantitative if internal DNA standards are coamplified together with the target DNA. A DNA competitor differing by 83 bp in length from the poultry target sequence was constructed and used for PCR together with the target DNA. Specificity of the new primers was evaluated with DNA from cattle and sheep. The results of QC-PCR showed that the percentage of contamination was in the range of 23.87-52.06%.

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“…The available conventional methods for identification of the meat source for food consumption or identification of animal proteins as a source of food additives are mainly based on protein detection of specific animal species (Hargin 1996, Lumley 1996, Rannoua and Downey 1997. These methods lack sensitivity; they are costly, and also time-consuming.…”

Section: Introductionmentioning

confidence: 99%

Development of a PCR/RLB Test for Meat Source Authentication in Processed Meat and Meat Products

Abbasi

Abdel-Kareem

Imad

et al. 2015

Turkish JAF Sci.Tech.

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Concern over food authenticity has increased as a result of an increase in the consumption of processed foods containing meat or animal products. This raises a number of issues where the presence of pork in such foods is considered unacceptable in most Muslim and Jewish communities around the world. It also applied to the prohibition of beef consumption among Hindus. In order to ensure the absence of unwished meat products or mixing of meats from different sources in processed foods, a specific and sensitive test is essential. For this purpose we developed a molecular test based on DNA amplification by polymerase chain reaction (PCR) of the cytochrome b gene followed by reverse line blot analysis (RLB). Using this method many samples may be treated simultaneously and meat origins can easily be detected from processed foods or foods containing mixed meat sources; also, added pork components such as fat may be identified by this methodology. The PCR/RLB method is considered to be a sensitive and specific technique; it can detect one nucleotide change within the PCR-amplified DNA segment.

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Authenticity of meat and meat products

Cited by 19 publications

References 59 publications

A TaqMan real-time PCR system for the identification and quantification of bovine DNA in meats, milks and cheeses

A TaqMan real-time PCR system for the identification and quantification of bovine DNA in meats, milks and cheeses

Development and Use of Quantitative Competitive PCR Assay for Detection of Poultry DNA in Sausage

Development of a PCR/RLB Test for Meat Source Authentication in Processed Meat and Meat Products

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