A review of current PCR-based methodologies for the authentication of meats from game animal species

Fajardo, Violeta; González, Isabel; Rojas, María; Garcı́a, Teresa; Martı́n, Rosario

doi:10.1016/j.tifs.2010.06.002

Cited by 194 publications

(128 citation statements)

References 103 publications

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“…Furthermore, it is not always possible to obtain a long PCR product (700 bp) with recognisable sites to restriction enzymes, as the PCR-RFLP technique requires, from the DNA of meat products which were heated [Fajardo et al, 2006[Fajardo et al, , 2010Eaqub et al, 2012].…”

Section: Introductionmentioning

confidence: 99%

Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence

Spychaj¹,

Szalata²,

Słomski³

et al. 2016

Pol. J. Food Nutr. Sci.

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The aim of this study was to develop a method using PCR and self-designed primers on the basis of the mtDNA cytochrome oxidase subunit I (COI) gene sequence to enable direct identifi cation of the meat of three species of animals, i.e. bovines, pigs and ducks, in the single type sample, in meat mixtures and meat products. The mixtures comprised up to six meat species including apart from beef, pork and duck also chicken, turkey and goose meat. The obtained results indicate the possibility of qualitative identifi cation of the aforementioned meat species in all types of investigated food products. The maximum length of PCR products did not exceed 300 bp, which was supposed to favour the amplifi cation of DNA from meat products which are usually thermally processed and/or exposed to high pressure. PCR primers hybridised selectively with bovine, pig and duck DNA, showing total species specifi city.

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Section: Introductionmentioning

confidence: 99%

Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence

Spychaj¹,

Szalata²,

Słomski³

et al. 2016

Pol. J. Food Nutr. Sci.

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“…PCR based techniques provide results through DNA sequence level, so it has high specificity, sensitivity, and discriminating power (Nakyinsige et al, 2012). However gelatin is a highly processed meat product and leaves very few amount of DNA after processes and lower chain length fragments due to DNA damage (Fajardo et al, 2010). New PCR techniques such as species specific and real-time PCR may potentially provide reliable and sensitive detection and quantification of different gelatin species.…”

Section: Discussionmentioning

confidence: 99%

“…Restriction fragment length polymorphism analysis (PCR-RFLP) is one of the commonly used methods to determine the species adulteration of meat (Aida et al, 2007;Murugaiah et al, 2009). Although this technique is known for its low cost, simplicity and adoptability to routine analysis, it is not applicable in processed foods like gelatin due to DNA degradation (Fajardo et al, 2010). …”

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confidence: 99%

Origin Determination and Differentiation of Gelatin Species of Bovine, Porcine, and Piscine through Analytical Methods

Eryılmaz

Işık

Demircan

et al. 2017

Turkish JAF Sci.Tech.

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Gelatin origin determination has been a crucial issue with respect to religion and health concerns. It is necessary to analyze the origin of gelatin with reliable methods to ensure not only consumer choices but also safety and legal requirements such as labeling. There are many analytical methods developed for detection and/or quantification of gelatin from different sources including bovine, porcine and piscine. These analytical methods can be divided into physicochemical, chromatographic, immunochemical, spectroscopic and molecular methods. Moreover, computational methods have been used in some cases consecutively to ensure sensitivity of the analytical methods. Every method has different advantages and limitations due to their own principles, applied food matrix and process conditions of material. The present review intends to give insight into novel analytical methods and perspectives that have been developed to differentiate porcine, bovine and piscine gelatins and to establish their authenticity. Almost every method can be succeeded in origin determination; however, it is a matter of sensitivity in that some researches fail to ensure sufficient differentiation. IntroductionGelatin is a water soluble protein obtained by hydrolysis of collagen to several high molecular weight polypeptides. While the main component of the gelatin is protein (85-92%), it also contains mineral salts and moisture (Baziwane and He, 2003;Schrieber and Gareis, 2007). Gelatin has a great importance in pharmaceutical, cosmetic and especially food industry with its well-known functional properties such as gel formation in jellies, foam formation and stabilization in ice cream, emulsion stabilization in meat products, syneresis stabilization in yogurt (Nhari et al., 2012). Gelatin was produced approximately 326.000 metric tons in 2008 worldwide, and it is estimated to be consumed 395.840 metric tons by the year of 2017 according to Global Industry Analysts, Inc. which is one of the largest and reputed market research companies (Anonymous, 2016).The raw materials used in gelatin production are mainly from bovine and porcine sources: 80% from pig skin, 15% from cattle hide split, the remaining 5 % from bones, fish and other sources (GME, 2016). Gelatin origin determination has been a matter of paramount importance for Muslims, Hindus, Jews, vegetarians and vegans, in that, in Islam and Judaism, porcine derivatives are prohibited to consume, whereas in Hinduism, cow can neither be slaughtered nor consumed. Vegetarians and vegans prefer to eat animal-free foods (Boran et al., 2010;Nhari et al., 2012). Moreover, bovine gelatin has been restricted for human consumption due to Bovine Spongiform Encephalopathy (BSE) outbreak in 1986 in England and other countries (Venien and Levieux, 2005). Therefore, it is necessary to analyze the origin of gelatin with a reliable method. As far as it is concerned; physiochemical, chromatographic, immunochemical, spectroscopic and molecular methods have been developed to determine and differentiate gelatin o...

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“…Meat purchasing decisions are influenced more by product appearance than any other quality factor (Mancini, Hunt, 2005; Ngapo et al, 2007; Wu, Sun, 2013; Gracia, de Magistris, 2013). Consumers use colour as an intrinsic cue to predict experienced sensory quality (Banović et al, 2012) Although nowadays there are genetic methods for meat identification (Bargen et al, 2014;Fajardo et al, 2014; Santos et al, 2012), colour is one of the most important attributes that determine animal species identification and consumer acceptance of meat. The perception of colour is a very complex phenomenon that depends on the composition of the object in its illumination environment, the characteristics of the perceiving eye and brain, and the angles of illumination and viewing (Wu, Sun, 2013 (Tapp et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of animal species on muscle colour characteristics

Razmaitė¹,

Jatkauskienė²,

Bajorinaitė³

et al. 2015

biologija

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The objective of the study was to determine and compare the colour characteristics as a distinctive biological feature of animals from different domestic and wild animal species. Colour measurements were made on the fresh cuts of m. longissimus of pigs, beef cattle, red deer, rabbit, brown hare, on the m. pectoralis profundus of horse, on the m. pectoralis major of goose and on the hind leg muscles of red deer, rabbit, brown hare and goose within 5 min of blooming. CIE colour expressions, such as lightness (L*), redness (a*), yellowness (b*), chroma (C) and hue angle (h) were measured using a chromameter CR-410. Differences in colour parameters of different muscles within species were negligible, but species highly affected all studied parameters. Rabbit and pig showed the highest meat lightness. Brown hare and red deer showed the highest redness and colour saturation followed by beef and horse, but the highest meat yellowness was in rabbit and horse followed by pig. Negative Pearson's correlation coefficients between the meat pH and colour parameters were found in pork and beef, however, no significant correlations were estimated between these traits in meat of red deer, horse and rabbit.

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A review of current PCR-based methodologies for the authentication of meats from game animal species

Cited by 194 publications

References 103 publications

Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence

Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence

Origin Determination and Differentiation of Gelatin Species of Bovine, Porcine, and Piscine through Analytical Methods

Effect of animal species on muscle colour characteristics

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