Species Identification of Meats and Meat Products by PCR

Sha, Fei; Okayama, Takahide; Yamanoue, Minoru; Nishikawa, Isao; Mannen, Hideyuki; Tsuji, Soichi

doi:10.2508/chikusan.67.900

Cited by 14 publications

(11 citation statements)

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“…However, these methods have such an inferior reproducibility or low efficiency of simultaneous detection for all kinds of meat species. Multiplex PCR (Dalmasso et al, 2003;Fei et al, 1996;Matsunaga et al, 1999) was a new method that could simultaneously amplify template mixture and decrease the detection cost, conquering the weakness of single PCR detecting only one template once. However, multiplex PCR method had several disadvantages such as complex system with many primers, low amplified efficiency and no identical efficiency on different templates, which restricted the commercial application in detecting meat species.…”

Section: Introductionmentioning

confidence: 99%

A novel common primer multiplex PCR (CP-M-PCR) method for the simultaneous detection of meat species

Bai

Huang

et al. 2009

Food Control

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Section: Introductionmentioning

confidence: 99%

A novel common primer multiplex PCR (CP-M-PCR) method for the simultaneous detection of meat species

Bai

Huang

et al. 2009

Food Control

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“…Biomolecular techniques have been extensively used because of high degree of specificity and being applicable to heat processed products (Momcilovic & Rasooly, 2000). Among them, DNA hybridization (Chikuni, Ozutsumi, Koishikawa, & Kato, 1990;Wintero, Thomsen, & Davies, 1990) and PCR methods (Chikuni, Tabata, Kosugiyama, Momma, & Saito, 1994;Fei et al, 1996) have been used for identification of meats and meat products. DNA hybridization generally are more complicated and inadequate than PCR, which easily amplifies target regions of template DNA in a much shorter time (Saiki et al, 1985), and thus is suitable for meat identification.…”

Section: Introductionmentioning

confidence: 99%

Biogenic amines content, histamine-forming bacteria, and adulteration of pork and poultry in tuna dumpling products

Kung¹,

Lee²,

Huang³

et al. 2010

Food Control

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“…This assay tested with many other animal and plant species used in the formation of meatball and is found to be simple, stable, sensitive and specific to detect dog meat in processed food which is very important for halal authentication purposes. Fei et al (1996); Monteil-Sosa et al (2000) and Mane et al (2009) tried to differentiate the chicken from other meat species by designing a primer pair on the basis of mitochondrial D-loop gene to amplify 442bp of DNA fragments followed by subjecting the resulted fragments to digestion by HaeIII and Sau3AI enzymes where amplification of 442 bp DNA fragment was observed only in chicken even after cross testing with red meat species investigated (cattle, buffalo, sheep, goat, pig, duck, guinea fowl, turkey and quail) indicating the high specificity of this PCR assay for chicken meat that provide a useful tool for detecting of meat species even in ad-mixed meat and meat products under different processing conditions.…”

Section: Restriction Fragment Length Polymorphism (Pcr-rflp)mentioning

confidence: 99%

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Farag¹,

Alagawany²,

El‐Hack³

et al. 2015

Adv. Anim. Vet. Sci.

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| Identification of animal species of origin in meat and meat products is a matter of great concerns such as religious, economical, legal as well as medical aspects. Thus, several analytical techniques have been suggested for the identification of meat species either in individual or in mixed samples to protect consumers from the fraudulent and bad habits of marketing. DNA-based techniques especially the techniques based on polymerase chain reaction (PCR) are recognized as the most appropriate methods employed for species identification in raw and processed meat. PCR techniques including randomly amplified polymorphic DNA (PCR-RAPD), restriction fragment length polymorphism (PCR-RFLP), PCR with species-specific primers, real-time PCR and PCR-nucleotide sequencing allow identification of meat species under different processing conditions. But the variability of DNA content on the level of species as well as target tissue make the DNA-based methods somewhat unsuitable for the quantification of exact percentages of different species in meat and meat products. For these reasons the proteomic approaches depending on identification of different peptide biomarkers has been developed and employed to give information on the different composition of food. To broad the knowledge about these technologies, this review is compiled in an attempt to provide an overview of the possible PCR-based analytical techniques that could help in identifying the meat species of origin in meat and meat products and threw the light on the identification of species specific peptide biomarkers by proteomic technologies as a new and attractive alternative that could overcome some of the limitations that faced DNAbased methods especially when used for meat exposed to intensive heating of processing as well as for meat mixtures.

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Species Identification of Meats and Meat Products by PCR

Cited by 14 publications

References 0 publications

A novel common primer multiplex PCR (CP-M-PCR) method for the simultaneous detection of meat species

A novel common primer multiplex PCR (CP-M-PCR) method for the simultaneous detection of meat species

Biogenic amines content, histamine-forming bacteria, and adulteration of pork and poultry in tuna dumpling products

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

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