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| Application of DNA Barcoding for the Detection of Adulterants in Prepared Meat Products |
| CHEN Jian, YUE Qiaoyun, QIU Deyi* |
| Inspection and Quaratine Techenology Center, Zhongshan Entry-Exit Inspection and Quaratine Bureau, Zhongshan 528403, China |
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Abstract Although there are diverse types of prepared meat products on the market, their uneven quality and mislabeling as
well as commercial fraud such as adulteration and passing an inferior product off as a superior one have a negative impact on
consumer health and interests. Adulteration and counterfeiting of prepared meat products is gaining more and more attention,
which, however, could not be rapidly, accurately and conveniently detected using traditional detection methods because of
either serious destruction of the morphology of the raw meat during processing or the use of meat essence in prepared meat
products. In this study, we used DNA barcoding to detect whether 36 prepared meat samples collected from three different
sources (supermarket, market and hotpot restaurant) were adulterated. The results showed that 27 samples (75%) contained
chicken-derived ingredients. Unlabeled ingredients were detected from two (10.5%) of the supermarket samples. This study
demonstrates that DNA barcoding is an efficient method for detecting components of prepared meat products.
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