ghajarbeygi, peyman and Mahmoudi, Razzagh and Jafari Jozani, Razi Allah and Pakbin, Babak (2018) Qualitative investigation of meat species in meat products by real time polymerase chain reaction. journal of safety food.
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Abstract
Identification of meat species in processed meat products is a major problem in meat technology to produce safe and standard meat products. The aim of this study was identification of meat species in meat processed products including sausages and burgers. The study was carried out by targeting a conserved region of mitochondrial DNA and by using Real-Time polymerase chain reaction (RT-PCR) method. Sampling procedure consisted of different types of commercial meat products including susages, burgers, and salamis which were collected from different stores in Qazvin province-Iran. After DNA extraction, RT-PCR assay was performed to detect specific DNA sequences of animal species in meat product samples. Specific DNA sequences for chicken, horse, camel, beef, and turkey meat were detected successfully in collected samples. Consequently, we found in this study that RT-PCR method is a very powerful and easy method for monitoring commercial meat products based on conserved region of mitochondrial DNA. Practical applications Recently, adulteration in formulation of meat products such as burger and sausages is the principle problem in this industry. Meat species used in this category of products are varied according to type of adulteration and final product. Separately, safety of meat products is dependent on the formulation and the raw materials including meat species used for manufacturing of formulated meat products. In this study, identification of meat species in burger and sausage samples collected from different local stores in Qazvin Province, Iran was performed by Real-Time PCR. This molecular method is a very practical, rapid, precise, sensitive, and useful method for identification of meat species in these products. Chicken, horse, camel, beef, and turkey meat were detected successfully in the collected samples. Also, the quality and adulteration of the collected meat product samples have been determined for the future development of health and quality strategies and investigations.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) R Medicine > RN Health R Medicine > RN Health > RN1006 Health and food safety |
| Divisions: | University Portal > research center > hpsr |
| Depositing User: | pr hpsr research center |
| Date Deposited: | 16 Oct 2022 06:34 |
| Last Modified: | 16 Oct 2022 06:34 |
| URI: | http://eprints.qums.ac.ir/id/eprint/11934 |
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