Dry reagent-based multiplex real-time PCR assays for specific identification of chicken, mutton, beef and pork in raw and processed meat products

Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application

“…The beta actin (ACTB) gene was used as one of the species-specific primers and probes for the designed targets to differentiate between chicken, mutton, beef, and pork. 100 The functions of actin in the context of meat adulteration revolve around its role as a species-specific protein marker. Analytical methods that focus on actin and related proteins aid in the identification, quantification, and assessment of meat composition, ensuring the authenticity and quality of meat products and preventing unintentional mislabeling or adulteration (Figure 5A).…”

Fast and on-site animal species identification in processed meat via centrifugal microfluidics and isothermal amplification

“…However, some of these methods are limited with respect to multiplexing abilities, sensitivity or cross-reactivity as the proteins denature while being processed with high temperatures. 9 Polymerase chain reaction (PCR) based methods [10][11][12][13] rely on nucleic acid amplification and detection and offer high sensitivity and specificity even in heat-treated products. Yet, these methods require manual preparation, trained personnel, a lab environment and special, cost-intensive equipment.…”

“…As mentioned above, manual steps are time-consuming and depend on the experience of the user. Some systems in the literature make use of lyophilized, pre-stored molecular reagents to reduce the manual steps 10,24 or facilitate microfluidic based lab-on-a-chip devices [25][26][27] to automate certain steps of the assay protocol. Still, these approaches are not attractive for on-site tests in food processing companies, as they require a laborious manual DNA extraction.…”

Rapid detection of duck ingredient in adulterated foods by isothermal recombinase polymerase amplification assays

“…Currently, the primary techniques for meat identification and adulteration are protein-based methods ( Mandli et al, 2018 , Yamasaki et al, 2021 ) and DNA-based methods ( Chen et al, 2015 , Liu et al, 2019 ). Polymerase Chain Reaction (PCR)-based methods and enzyme-linked immunosorbent assay (ELISA) are the two main methods to detect meat adulteration ( Konduru et al, 2021 , Yin et al, 2020 ), and the former was extensively studied in the literature. ELISA is less expensive and time-saving, but it cannot discriminate between closely-related species ( Li et al, 2020 ).…”