Species – specific PCR test for the quick recognition of equine tissue in raw and processed beef meat mixtures

AUTOR(ES)

ABD EL-RAZIK, Khaled Abd El-Hamid, ABUELNAGA, Azza Sayed Mohamed, YOUNES, Abdelgayed Metwaly, ATTA, Nagwa Sayed, ARAFA, Amany Ahmed, KANDIL, Mai Mohamed

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

29/11/2018

RESUMO

Abstract PCR was applied for the discovery of adulteration of crude and processed beef meat with horse and donkey tissue. This was performed by blending (w/w) horse or donkey meat to beef meat in an extent up to 1:10000 (0.01%). The sensitivity was resolved as high as 0.01%. All used primers showed specificity in the PCR reactions utilizing layout DNAs from three animal species. PCR application on 96 beef meat and meat product samples gathered randomly from street vendors and prominent retail markets (24 of burger, 16 of minced meat, 24 of kofta, 16 of sausage, 7 of raw meat and 9 of launcheon) uncovered 6 positive for donkey tissue (3 from sausage, 2 from minced meat and 1 from kofta) and 2 positive for horse tissue (from sausage). This basic PCR strategy effectively distinguished adulteration of raw and processed beef meat samples with horse and donkey tissue. This work also highlights on the severity of the meat adulteration problem in Egypt.

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