Authentication of origin of meat species processed under various Indian culinary procedures using DNA barcoding

Ahmed, Nadeem; Sangale, Deepali; Tiknaik, Anita; Prakash, B. Aditya; Hange, Raituja; Sanil, Ravindranathanpillai; Khan, Sajid; Khedkar, G.D.

doi:10.1016/j.foodcont.2018.02.012

Cited by 19 publications

(9 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Hence the major challenge in speciation of meat products by genomic methods is extracting intact DNA. Ahmed et al (2018) reported the inability to extract and amplify DNA from pickled products. In this study 2 products labelled as chicken samosa and chicken pickle could not be amplified by species specific PCR.…”

Section: Discussionmentioning

confidence: 99%

Detecting mislabelling in meat products using PCR–FINS

Soman¹,

Paul²,

Antony³

et al. 2020

J Food Sci Technol

View full text Add to dashboard Cite

Economically motivated adulteration (EMA) or misrepresentation of meat products is of concern, especially in developing countries, due to obvious health hazards and religious sensitivities. As Indian cooking involves prolonged heat treatments and addition of spices and condiments, species authentication of food, especially meat products, may be challenging. This study evaluated the efficacy of Polymerase Chain Reaction-Forensically Informative Sequencing (PCR-FINS) in meat speciation of highly processed meat. Further the prevalence of mislabelling in processed and deeply cooked meat products being sold in supermarkets and restaurants in a south Indian city was investigated. FINS targeting the mitochondrial cytochrome b gene and the ATP synthase gene was applied to identify meat species of 106 meat products labelled as chicken, beef, carabeef, mutton and pork. Mislabelling was detected in more than half of mutton (52.3%) and carabeef (55.5%), and in under a third (27.2%) of beef products. PCR-FINS is a reliable method for meat species identification even in highly processed food but there is a need for appropriate universal primers which can target all common species used in meat products. This study is the first of its kind from the South Indian state of Kerala.

show abstract

Section: Discussionmentioning

confidence: 99%

Detecting mislabelling in meat products using PCR–FINS

Soman¹,

Paul²,

Antony³

et al. 2020

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…In the category of 'oils': olive oil [22][23][24]. Other categories of 'seafood': scallops [25], eel [26], sea bass [27], clams [28], 'honey': thyme honeys [29], pine, and thyme honeys [30], commercial honey [31], [32] 'meat': [33], lamb (South Africa) [34], 'milk and dairy products': milk and cheese from buffalo [35], sheep milk [36] and others [37]. More specific, in the category of 'plant-crops and herbs', which is the category with the largest number of publications, there were articles with various analytical techniques for geographical origin authentication.…”

Section: Published Research For Geographical Origin Authentication Frmentioning

confidence: 99%

Geographical Origin Authentication of Agri-Food Products: A Review

Katerinopoulou

Kontogeorgos

Salmas

et al. 2020

Foods

View full text Add to dashboard Cite

This study is a systematic literature review of geographical origin authentication by elemental analytical techniques. Authentication and certification of geographic origin of agri-food products is a useful tool toward the protection of the quality for products. The aim of this work was to map the current state of research in the area of agricultural products and food, identifying emerging fields to the geographical origin of products. The article is divided in three parts. The first part of the article deals with the analytical techniques applied in the food authentication. Special mention is made to elemental analysis and multiple isotope ratio. The second section focuses on statistically published data concerning published research for geographical origin authentication for the period 2015–2019. Specific results are presented inter alia: number of articles according to the type of product, articles according to the type of the analytical techniques, and others. The third part contains characteristic results from articles that were published in the period 2015–2019, on certification of geographical origin on specific agricultural products.

show abstract

“…Of these, the use of genetic markers is particularly promising, as the number of genetic markers available in onions has increased several‐fold with the use of molecular techniques (Bradeen & Havey, 1995; Cramer & Havey, ; Khedkar et al ., ; King et al ., ). Additionally, species identification at the DNA level will be more reliable, in part because DNA is a more stable molecule and is present in every cell (Techen et al ., ; Ahmed et al ., ). Recent works by Li et al .…”

Section: Introductionmentioning

confidence: 97%

A definitive method for distinguishing cultivated onion from its weedy mimic, Asphodelus fistulosus, at multiple developmental stages

Ughade¹,

Khilare²,

Sangale

et al. 2018

Weed Research

Self Cite

View full text Add to dashboard Cite

The onion, Allium cepa, is an important vegetable crop around the world. Globally, India ranks second in onion production, but yields are often much lower than in many other onion producing countries. This study reports on one major contributing factor to low onion yields in India: the presence of a weedy mimic that is morphologically similar to onion until the onset of flowering. We used morphological and molecular methods to identify this mimic as Asphodelus fistulosus, an exotic weed not previously reported in India. Our study indicated that molecular markers derived from the rbcL and/or matK chloroplast genes in a DNA barcoding approach allow accurate identification of this weed using any tissue and even at early developmental stages. Our results also showed that visual examination of seed lots coupled with DNA barcoding analysis of samples of 5-10 individual seeds can be used to confirm identification. The ability to easily identify contaminating material before and during cultivation can allow farmers to minimise production losses and prevent further spreading of this weed.

show abstract

Authentication of origin of meat species processed under various Indian culinary procedures using DNA barcoding

Cited by 19 publications

References 55 publications

Detecting mislabelling in meat products using PCR–FINS

Detecting mislabelling in meat products using PCR–FINS

Geographical Origin Authentication of Agri-Food Products: A Review

A definitive method for distinguishing cultivated onion from its weedy mimic, Asphodelus fistulosus, at multiple developmental stages

Contact Info

Product

Resources

About