PCR methods in meat species identification as a tool for the verification of regional and traditional meat products

Journal Title: Acta Scientiarum Polonorum Technologia Alimentaria - Year 2009, Vol 8, Issue 2

Abstract

In the times of industrial food production, regional and traditional food articles provide an attractive alternative for people looking for unforgettable sensory impressions. Regional or traditional food, commonly recognized as palatable and healthy, is also, for many consumers, a unique, sentimental journey back to tastes from childhood times. A gradual increase of demand for this type of food articles as well as relatively high prices of these products may generate among unscrupulous food manufacturers a number of improper production practices, e.g. replacement of a more expensive meat by a less expensive alternative. Species composition of meat products can be verified using chromatographic, immunological, electrophoretic, or genetic methods. One of the genetic methods applied in examining the authenticity of food composition, including meat and its products, is the polymerase chain reaction (PCR). This paper presents the most important techniques utilizing this technology to identify the origin of specific meat components constituting part of regional or traditional food articles. It was demonstrated that PCR techniques, in combination with species-specific primers, PCR- -RFLP, PCR-SSCP and real-time PCR, allow identification of meat species occurring independently or in mixtures with other meat species as well as meat subjected to thermal treatment or other technological processes in the course of industrial production. The only exception is the PCR-RAPD method that fails to identify meat species in the case of strong DNA degradation or in complex meat mixtures.In the times of industrial food production, regional and traditional food articles provide an attractive alternative for people looking for unforgettable sensory impressions. Regional or traditional food, commonly recognized as palatable and healthy, is also, for many consumers, a unique, sentimental journey back to tastes from childhood times. A gradual increase of demand for this type of food articles as well as relatively high prices of these products may generate among unscrupulous food manufacturers a number of improper production practices, e.g. replacement of a more expensive meat by a less expensive alternative. Species composition of meat products can be verified using chromatographic, immunological, electrophoretic, or genetic methods. One of the genetic methods applied in examining the authenticity of food composition, including meat and its products, is the polymerase chain reaction (PCR). This paper presents the most important techniques utilizing this technology to identify the origin of specific meat components constituting part of regional or traditional food articles. It was demonstrated that PCR techniques, in combination with species-specific primers, PCR- -RFLP, PCR-SSCP and real-time PCR, allow identification of meat species occurring independently or in mixtures with other meat species as well as meat subjected to thermal treatment or other technological processes in the course of industrial production. The only exception is the PCR-RAPD method that fails to identify meat species in the case of strong DNA degradation or in complex meat mixtures.

Authors and Affiliations

Anita Spychaj, Paul Mozdziak, Edward Pospiech

Keywords

Related Articles

Influence of emulsifying mixtures on the stability and odour intensity of oil-in-water emulsions

The studies showed that stability of the oil-in-water (o/w) emulsions depended statistically significantly on concentration of natural emulsifier (sodium caseinate) as well as concentration of synthetic emulsifiers (sodi...

Cow feeding system versus milk utility for yoghurt manufacture

Background. A cow feeding system had a significant effect on the basic parameters characterising milk technological usability. Milk from the Polish Black-and-White variety of the Holstein-Friesland cows kept in the Total...

Zastosowanie probiotyków w produkcji surowo dojrzewających wyrobów mięsnych

Szczepy bakterii probiotycznych z powodzeniem są stosowane w produkcji przetworów mlecznych, niektórych soków, natomiast nie obserwuje się ich wykorzystania w produkcji surowo dojrzewających wyrobów mięsnych. Uważa się b...

The flow cytometric analysis of lupin proteins’ potential to induce the respiratory burst in human neutrophils

There is an ever-increasing demand for lupin seed protein in human nutrition. However, their usage as a food ingredient can be limited by their influence on the immune system. The aim of the study was to analyse, by mean...

Influence of hydrocolloids on quality of baked goods

The effect of different hydrocolloids (arabic gum, guar gum, xanthan gum and methyl 2-hydroxyethyl cellulose) on the rheological properties of composite flour dough and final quality of baked goods was investigated. Addi...

Download PDF file
  • EP ID EP50890
  • DOI -
  • Views 96
  • Downloads 0

How To Cite

Anita Spychaj, Paul Mozdziak, Edward Pospiech (2009). PCR methods in meat species identification as a tool for the verification of regional and traditional meat products. Acta Scientiarum Polonorum Technologia Alimentaria, 8(2), -. https://europub.co.uk/articles/-A-50890