2018
DOI: 10.1590/0103-8478cr20160574
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Abstract: The aim of the present study was to assess the efficacy ofmultiplex PCR in detecting the adulterationof commercially available ground beefvia addition and/orsubstitution ofground buffalo meat. Experimentally adulterated ground beefsamples were prepared in triplicate, and dilutions of DNA from Bos taurus and Bubalusbubalis were prepared to determine the detection limit of the method. Concurrently, 91 ground meatsamples sold as “ground beef” were collected from differentstores in northern Brazil andanalyzed bymu… Show more

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Cited by 4 publications
(6 citation statements)
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“…The results obtained corroborate data obtained by Oliveira et al (2018) and Silva et al (2015), demonstrating that adulteration of food products with undeclared species is widespread in Brazil, indicating economically motivated fraud. Hossain et al (2017) reported that the motivation for adulteration stems from a company's interest in obtaining a growing profit from improper sale of similar but cheaper items.…”
Section: Mpcr In Commercial Meat Samplessupporting
confidence: 90%
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“…The results obtained corroborate data obtained by Oliveira et al (2018) and Silva et al (2015), demonstrating that adulteration of food products with undeclared species is widespread in Brazil, indicating economically motivated fraud. Hossain et al (2017) reported that the motivation for adulteration stems from a company's interest in obtaining a growing profit from improper sale of similar but cheaper items.…”
Section: Mpcr In Commercial Meat Samplessupporting
confidence: 90%
“…The results demonstrated that the protocol adopted enabled the simultaneous amplification of several genes. Although the primers have already been used by other authors for identifying fraud in milk, cheese, and meats (López-Calleja et al, 2005;Oliveira et al, 2018;Silva et al, 2015), this is the first time they have been used for identifying fraud in commercially available whole meat cuts, which suggests that they may also be used to detect B. taurus and B. bubalis DNA in other food products.…”
Section: Mpcrmentioning
confidence: 99%
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“…A carne moída é um alimento fracionado obtido a partir da moagem de massas musculares, seguido de imediato resfriamento ou congelamento (Silva et al, 2015;Oliveira et al, 2018). Esse procedimento provoca excessiva manipulação e maior exposição da área de superfície do produto, o que favorece sua contaminação por microrganismos patogênicos aos humanos como Salmonella spp.…”
Section: Introductionunclassified