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| Qualitative and Quantitative Determination of Sheep-Derived Ingredients in Adulterated Meat Products |
| QIAN Junping, GUO Liang*, HAI Xiao, GUO Yuansheng, YA Mei |
| Xilingol Food Testing and Risk Assessment Center, Institute of Bioengineering, Xilingol Vocational College, Xilinhot 026000, China |
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Abstract Authentication of meat products through the source identification of DNA is an important technical means for fight against meat adulteration. In this study, we developed a TaqMan-based real-time fluorescence polymerase chain reaction (RT-PCR) assay for qualitative and quantitative determination of sheep-derived ingredients in adulterated meat and meat products. Sheep-specific primers and probes were designed according to the Chinese National Standard (GB/T 25165?2010). The specificity of the PCR assay was evaluated by using it to detect DNA from 12 different animal species. Diluted sheep DNA solutions were utilized as templates to test the sensitivity of this method. Finally, its applicability and potential for quantitative determination were tested in processed meat products. The results showed high specificity for sheep rather than other animals, the ability to detect 0.1% sheep meat when mixed with pork, high sensitivity (10 pg of ovine DNA), and wide applicability to qualitatively and quantitatively identify sheep-derived ingredients in adulterated processed meat products.
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| [1] |
ZHOU Cang, SUN Xiaoxia, WANG Jinfeng, FU Qi, WANG Kairui, LIU Libing, WANG Jianchang. Development and Application of a Real-Time Polymerase Chain Reaction Assay for Simultaneous Detection of Chicken-, Duck-, Swine- and Bovine-Derived Ingredients in Quick-Frozen Food[J]. Meat Research, 2022, 36(8): 29-34. |
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2018, Vol. 32 
