Hamburger meat identification by dot-ELISA

Macedo-Silva, A; Barbosa, Sônia França Correia; Alkmin, M G; Vaz, Adelaide José; Shimokomaki, Massami; Tenuta-Filho, Alfredo

doi:10.1016/s0309-1740(00)00039-5

Cited by 56 publications

(36 citation statements)

References 15 publications

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“…Several methods such as electrophoresis, chromatography and DNA-based assays are available for the detection of all animal species present in the meat products (Hsieh et al 1995;Macedo-Silva et al 2000;Rodríguez et al 2004;Kesmen et al 2007;Rao & Hsieh 2007). Evaluation of collagen content is the major method for the tissue differentiation in the meat products using spectroscopic and chromatographic techniques (Colgrave et al 2008).…”

mentioning

confidence: 99%

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

Sadeghinezhad¹,

Hajimohammadi²,

Izadi³

et al. 2015

Czech J. Food Sci.

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Sadeghinezhad J., Hajimohammadi B., Izadi F., Yarmahmoudi F., Latorre R. (2015): Evaluation of the morphologic method for the detection of animal and herbal content in minced meat. Czech J. Food Sci., 33: 564-569.The quantitative and qualitative accuracy of the routine histological method for the determination of unauthorised animal and herbal content in minced meat was to evaluated. Laboratory adulterated minced beef meat; each containing 5, 10, 15 and 20% of soya and chicken gizzard was prepared. Then each sample was divided into three parts and four paraffin embedded blocks were prepared from each part. The sections were stained using haematoxylin and eosin, toluidine blue and Masson's trichrome. The histological examination revealed the soya and gizzard tissues clearly in all the samples. The histometrical analysis showed that there was no significant difference between the estimated percentages of both additive tissues and the real related percentages. Overall, neither was there any significant difference between the data of the three parts of each sample and the real percentages. The findings of the present research suggest the histological technique as an effective method for qualitative and quantitative evaluations of minced meat.

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mentioning

confidence: 99%

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

Sadeghinezhad¹,

Hajimohammadi²,

Izadi³

et al. 2015

Czech J. Food Sci.

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“…Microscopic methods have been traditionally used for analysis of the materials of vegetable and animal origin and together with histochemical and immunohistochemical techniques for analysis of meat products or other ready-to-use foodstuffs (Flint 1994;Egelandsdal et al 1991;Boutten et al 1999;Tremlova et al 2007). Immunochemical methods are often used under practical conditions (Macedo-Silva et al 2000;Moriyama et al 2005;Morishita et al 2008;Pospiech et al 2009) and the methods of molecular biology have been also developed (Meyer et al 1996;Hernandez et al 2006). Chromatography methods have been used for the detection of soya proteins, too Criado et al 2005).…”

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confidence: 99%

ELISA for Detection of Soya Proteins in Meat Products

Rencová

Tremlová

2009

Acta Vet. Brno

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Indirect competitive ELISA method for the detection of soya proteins in meat products was developed. The detection limit of the method is 0.5% of the weight of added soya protein.A total of 131 meat product samples such as salamis or sausages from the Czech Republic market were investigated for the presence of soya proteins. Soya proteins were detected in 84% of the investigated samples without any declaration on the package of the product. The use of vegetable additives, namely soya in meat products in the market of the Czech Republic is very frequent and the restriction of its usage by legislation relates only to some kinds of durable products and ham (Act 264/2003 Coll.). The need for sensitive inspecting methods for soya protein detection is not only associated with the economic aspect (adulteration), but mainly with consumer health protection in case of allergy to soya proteins. Detection, immunochemical method, meat products, package declaration

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“…Several methods of species identification in meat products have been employed in a number of studies [6][7][8][9] , and in most cases these methods are based on either protein-or DNA-analysis [5,8] . Species identification methods based on protein analysis include immunologic techniques such as ELISA, as well as electrophoretic methods [2,6,7,10] .…”

Section: Introductionmentioning

confidence: 99%

“…Species identification methods based on protein analysis include immunologic techniques such as ELISA, as well as electrophoretic methods [2,6,7,10] . However, species identification is often required for heat-treated meat products and heat processing can cause denaturation of proteins, thus limiting the sensitivity of protein-based tests [5,8,11,12] .…”

Section: Introductionmentioning

confidence: 99%

Proses Koşullarının Et Ürünlerinde Hayvan Türünün PCR İle Teşhisine Etkisi

Arun¹,

Çiftçioğlu²,

Sandikçi³

et al. 2014

Kafkas Univ Vet Fak Derg

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Although most consumers are sensitive about the origin of the meat they consume, adulteration of meat products is not uncommon. For this reason, the development of reliable methods for animal species identification in meat products is an important research priority for food scientists. Species-specific protein-and DNA-identification methods generally used for this purpose. ELISA and protein electrophoresis are used for protein, PCR is used for species-specific DNA identification. Because DNA is known to be more resistant to processing than protein, PCR methods are generally considered as more sensitive for processed foods. However, processing conditions may also degrade DNA resulting in decreased DNA quality and yield. In this study, the individual and combined effects of heat treatment and low pH on the identification of animal species in meat products by PCR were evaluated. Beef sausage mixtures containing two different amounts of meat from a secondary species (either poultry, pork, or horse) were prepared and were subjected to heat treatment (65°C, 85°C, and 121°C) and pH adjustment (5.2 and 6.2). PCR screening for the four animal species was performed using DNA extracts of these meat samples. The results showed that, the combined effect of high temperature and low pH significantly affects the detection limit of the PCR method. Nevertheless, even low levels of adulteration can still be detected fallowing heat treatment. Keywords: Animal species identification, PCR, Heat processing, DNA degradation, Low pH Proses Koşullarının Et Ürünlerinde Hayvan Türünün PCR İle Teşhisine Etkisi ÖzetBirçok tüketicinin tükettiği etin orijini konusunda hassasiyetinin bulunmasına karşın, et ürünlerinde yapılan hileler oldukça sıktır. Bu sebeple, çeşitli hayvan türlerinin et ürünlerinde tespit edilmesinde kullanılacak güvenilir metotların geliştirilmesi, gıda bilimcilerinin öncelikli çalışma konularındandır. Bu amaçla, türe spesifik protein yada DNA'nın tanımlanması yöntemleri kullanılır. Protein tanımlanması için ELISA ve protein elektroforezi kullanılırken, türe spesifik DNA tanımlanmasında PCR yönteminden yararlanılır. DNA'nın proses koşullarına daha dayanıklı olduğu bilindiğinden, PCR işlem görmüş ürünlerde daha hassas olarak kabul edilmektedir. Buna karşın, proses koşulları DNA üzerine de yıkımlandırıcı etki göstererek, DNA kalite ve miktarını zayıflatabilir ve böylece PCR metotlarının işlenmiş ürünlerde kullanımını sınırlandırabilir. Bu çalışma ile ısıl işlem ve düşük pH'nın bağımsız ve kombine etkisinin et ürünlerinde hayvan türünün PCR ile teşhisine olan etkisini incelenmiştir. Bu amaçla, iki farklı seviyede ikincil bir türe ait (tavuk, domuz yada at) et katılmış olan deneysel sığır sosis karışımları yaygın olarak kullanılan proses şartlarını temsil etmek üzere ısıl işleme (65°C, 85°C, and 121°C) ve pH ayarlamasına (5.2 and 6.2) tabi tutuldu. Bu karışımların DNA ektraktlarının, PCR ile tür tayini testleri gerçekleştirildi. Elde edilen sonuçlar, düşük pH ve ısıl işlemin kombine etkisinin tespit limiti üzerine olduk...

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Hamburger meat identification by dot-ELISA

Cited by 56 publications

References 15 publications

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

ELISA for Detection of Soya Proteins in Meat Products

Proses Koşullarının Et Ürünlerinde Hayvan Türünün PCR İle Teşhisine Etkisi

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