Original scientific paper

https://doi.org/10.18047/poljo.21.1.sup.50

DETECTION OF PIG MEAT, LIVER AND LARD IN BEEF BY CE-SSCP

Ádám Simon orcid.org/0000-0002-9504-8773 ; University of Debrecen, Faculty of Agriculture, Food Science and Environmental Management, Department of Animal Science, 138. Boszormenyi Street, H4032 Debrecen, Hungary
Ákos Tisza ; University of Debrecen, Faculty of Agriculture, Food Science and Environmental Management, Department of Animal Science, 138. Boszormenyi Street, H4032 Debrecen, Hungary
Ádám Csikós ; University of Debrecen, Faculty of Agriculture, Food Science and Environmental Management, Department of Animal Science, 138. Boszormenyi Street, H4032 Debrecen, Hungary
András Jávor ; University of Debrecen, Faculty of Agriculture, Food Science and Environmental Management, Department of Animal Science, 138. Boszormenyi Street, H4032 Debrecen, Hungary
Levente Czeglédi ; University of Debrecen, Faculty of Agriculture, Food Science and Environmental Management, Department of Animal Science, 138. Boszormenyi Street, H4032 Debrecen, Hungary

Abstract

Identification of animal species from foodstuffs is important in order to identify frauds to prevent substitutions and admixtures in animal products. In this paper we demonstrate the identification of cattle and pig species by polymerase chain reaction (PCR) capillary electrophoresis - single stranded conformation polymorphism (CE-SSCP) method. The procedure is based on the amplification of the 12S rRNA gene encoded in the mitochondrial DNA (mtDNA). Since mtDNA copy number is highly tissue dependent mixtures of different pig tissues in cattle meat were prepared, at a concentration of 1, 5, 10, 20 w/w% of pig lard, liver and loin. It was determined that regardless the tissue type pig DNA can be detected by CE-SSCP at each contamination level.

Keywords

CE-SSCP; mtDNA; species identification; 12S rRNA

Hrčak ID:

150923

URI

https://hrcak.srce.hr/150923

Publication date:

2.9.2015.

Visits: 1.118 *