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| A RT-PCR Method for Quantitative Determination of Pork-Derived Ingredients in Meat and Meat Products |
| ZHOU Tong;LI Jia-peng;TIAN Han-you;YANG Jun-na;ZOU Hao;QIAO Xiao-ling |
| China Meat Research Center, Beijing 100068, China |
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Abstract This study is aimed to establish a real time PCR (RT-PCR) method for quantitative determination of porkderived
ingredients in meat and meat products. The pork-specific primers, universal primers and TaqMan probes were
designed for the mitochondrial NADH4 gene and 16S rRNA, respectively, and the established RT-PCR method was
evaluated by specificity, sensitivity, linear relationship and accuracy by using it to detect commercial meat products.
The method showed a good specificity and was able to detect 0.4 pg/μL pork DNA. Both pork-specific and universal
systems showed a good linear relationship (R2 > 0.999) and a wide linear range. The PCR method showed a high
accuracy and the average recovery of pork-derived ingredients in meat mixtures was 122.27%. It can be used to test
both raw and processed pork products.
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2013, Vol. 27 
