Aim:Meat adulteration is a serious problem in the meat industry and needs to be tackled to ensure the authenticity of meat products and protect the consumers from being the victims. In view of such likely problem in indigenous meat products of Kashmiri cuisine (Wazwan), the present work was performed to study the detection of beef and buffalo meat in cooked mutton Rista by mitochondrial DNA (mtDNA) based multiplex polymerase chain reaction (PCR) method under laboratory conditions.Materials and Methods:Three experimental trials were conducted wherein the products were prepared from pure mutton, beef and buffalo meat, and their admixtures in the ratios of 60:20:20, 80:10:10, 90:05:05 and 98:01:01, respectively.Results:The primers used in the study amplified the cyt b gene fragments of sizes 124 bp, 472 bp and 585 bp for buffalo, cattle and sheep, respectively. It was possible to detect cattle and buffalo meat at the level of 1% in the mixed meat cooked Rista. The multiplex PCR successfully amplified cyt b gene fragments of mtDNA of the target species and thus produced characteristic band pattern for each species. The band intensities of cattle and buffalo in the mixed meat Rista progressively decreased corresponding to their decreasing level from 20% to 1%. Processing, cooking (moist heating) and non-meat formulation ingredients had no effect on detection of meat species adulteration.Conclusion:The multiplex PCR procedure standardized and developed in this study is simple, efficient, sensitive, reliable and highly specific for detecting falsification of cooked mutton product with beef and buffalo meat up to 1% level.
The processing and cooking of meat, during meat product preparation, affects the DNA quality and its concentration during DNA isolation. In this study, the effect of processing and cooking, during Rista preparation, on meat speciation of beef and buffalo meat in mutton Rista was studied. The study material involved three types of meat i.e. unprocessed meat, Rista emulsion and the final cooked Rista product. In each type of meat, pure meat samples of mutton, beef and buffalo meat were studied along with the adulterated mutton sample having 10% beef and 10% buffalo meat adulteration level. The meat samples were subjected to mtDNA isolation and multiplex PCR analysis. The results of this study showed that processing and cooking decreases the concentration of extracted DNAs but does not affect the detection of beef and buffalo meat in adulterated mutton Rista (unprocessed, processed and cooked) at 10% level of adulteration.
Althaea rosea, commonly known as Hollyhock is an ornamental and medicinal plant. A. rosea has been reported to contain highest amount of tannins, carbohydrates, cyanide and mucilage. The purpose of this study was to optimize conditions for multiplication of Althaea rosea using shoottip explants. Varying concentrations solo and in combinations of auxins and cytokinins were experimented. The development of micro-propagation protocol for this valuable medicinal plant can ensure continuous supply of the plant product for pharmaceutical and food industry. In this regard an efficient and reproducible micro-propagation protocol has been developed using Murashige and Skoog’s (MS) (1962) medium augmented with different phytohormonal combinations like BAP, NAA, IBA and IAA. Both direct and indirect multiplication was obtained using in vitro raised shoot tip explants. Maximum shoot number was obtained using combination of BAP and NAA and rooting of isolated shoots was obtained using IBA. 60% of the transplanted plantlets survived under laboratory conditions.
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