Detection of chicken DNA in meat products sold in Moscow and Moscow region by polymerase chain reaction

The most common type of falsification of animal products is the substitution of raw materials of more valuable types with less valuable ones, including poultry meat. This paper presents the results of identification of undeclared chicken DNA in meat products using real-time polymerase chain reaction to detect falsification of products sold in Moscow and the Moscow region. As a result of PCR research, chicken DNA (Gallus gallus) was found in six out of ten samples of meat products, but semi-quantitative analysis excluded one meat product, since the amount of the desired component was less than one percent. All ten samples were also subjected to organoleptic evaluation, physical and chemical studies, luminescent microscopy, and the determination of safety indicators (the number of chemical elements, pesticides, antibiotics, and radionuclides). The results of comprehensive research did not reveal any deviations. Thus, the method of polymerase chain reaction allows you to determine the type of raw materials in the composition of minced meat products, finely ground semi-finished products, including those subjected to heat treatment. To accurately confirm the presence of falsification of meat products detected by PCR-RV, not only qualitative analysis, but also quantitative analysis is necessary.

Download Full-text

REAL TIME POLYMERASE CHAIN REACTION (RT-PCR) FOR DNA PIG CONTAMINATION IDENTIFICATION SAUSAGE IN SIX DISTRICT PANDEGLANG BANTEN

International Journal Mathla’ul Anwar of Halal Issues ◽

10.30653/ijma.202111.13 ◽

2021 ◽

Vol 1 (1) ◽

pp. 81-88

Author(s):

Hadi Susilo

Keyword(s):

Polymerase Chain Reaction ◽

Real Time ◽

Meat Product ◽

Meat Products ◽

Pcr Analysis ◽

Processed Meat ◽

Rt Pcr ◽

Chain Reaction ◽

Dna Purity ◽

Polymerase Chain

Sausage is a meat product processed that is popular food especially in Pandeglang, Banten Province. The importance of halal certificates or the existence of the MUI (Indonesian Ulama Council) halal logo for processed meat products makes Muslim people confident to consume them. The aim this research was to identify pig DNA contamination in sausage products in six districts in Pandeglang without the MUI halal labels using RT-PCR (Real Time-Polymerase Chain Reaction). RT PCR that can calculate to pig to fill these sample free from pig contamination. This research was divided into two stage, the first stage is extracted or carried out DNA and the second stage is RT PCR analysis. The results of the DNA purity test on sausage samples had DNA purity values of 1.84-1.9 (A260 / A280) and resulted in sample concentrations ranging from 37.8 to 102.5 ng / µl. The only amplification on the FAM curve was in the positive control pig. the Cq value ranges from 30 - 31.29. The results of RT PCR on sausage samples in the district area in Pandeglang Banten did not detect the presence of pig DNA.

Download Full-text

Quantitative Detection of Beef and Beef Meat Products Adulteration by the Addition of Duck Meat Using Micro Drop Digital Polymerase Chain Reaction

Journal of Food Quality ◽

10.1155/2020/2843056 ◽

2020 ◽

Vol 2020 ◽

pp. 1-8

Author(s):

Chen Chen ◽

Jia Chen ◽

Yan Zhang ◽

Yongbo Li ◽

Zan Wang ◽

...

Keyword(s):

Polymerase Chain Reaction ◽

Quantitative Analysis ◽

Copy Number ◽

Meat Products ◽

Quantitative Detection ◽

Chain Reaction ◽

Dna Copy Number ◽

Meat Weight ◽

Polymerase Chain ◽

Digital Polymerase Chain Reaction

A single-copy specific primer was designed based on beef and duck samples and through drop digital polymerase chain reaction (ddPCR) for the quantitative analysis. Results revealed that the primers had no specific amplification with sheep, chicken, pork, or other species. Both the relationships between meat weight and DNA weight and between DNA weight and DNA copy number (C) were nearly linear within the dynamic range. To calculate the original meat weight from the DNA copy number, the DNA weight was used as the intermediate value to establish the following formulae: Mbeef = 0.058C − 1.86; Mduck = 0.0268C − 7.78. To achieve a good quantitative analysis, all species used in the experiment were made of lean meat. The accuracy of the method was verified by artificial adulteration of different proportions. Testing of the commercial samples indicated that adulteration is present in the market. The established digital PCR method provided an effective tool for monitoring the adulterated meat products and reducing the adulteration in the market.

Download Full-text

Quantitative Analysis of Pork and Chicken Products by Droplet Digital PCR

BioMed Research International ◽

10.1155/2014/810209 ◽

2014 ◽

Vol 2014 ◽

pp. 1-6 ◽

Cited By ~ 15

Author(s):

Yicun Cai ◽

Xiang Li ◽

Rong Lv ◽

Jielin Yang ◽

Jian Li ◽

...

Keyword(s):

Polymerase Chain Reaction ◽

Quantitative Analysis ◽

Copy Number ◽

Meat Products ◽

Amplification Efficiency ◽

Chain Reaction ◽

Dna Copy Number ◽

Raw Meat ◽

Meat Weight ◽

Polymerase Chain

In this project, a highly precise quantitative method based on the digital polymerase chain reaction (dPCR) technique was developed to determine the weight of pork and chicken in meat products. Real-time quantitative polymerase chain reaction (qPCR) is currently used for quantitative molecular analysis of the presence of species-specific DNAs in meat products. However, it is limited in amplification efficiency and relies on standard curves based Ct values, detecting and quantifying low copy number target DNA, as in some complex mixture meat products. By using the dPCR method, we find the relationships between the raw meat weight and DNA weight and between the DNA weight and DNA copy number were both close to linear. This enabled us to establish formulae to calculate the raw meat weight based on the DNA copy number. The accuracy and applicability of this method were tested and verified using samples of pork and chicken powder mixed in known proportions. Quantitative analysis indicated that dPCR is highly precise in quantifying pork and chicken in meat products and therefore has the potential to be used in routine analysis by government regulators and quality control departments of commercial food and feed enterprises.

Download Full-text