Detection of Species Substitution in Raw and Cooked Meats Using Immunoassays

Hsieh, Yun-Hwa Peggy; Woodward, Betsy B; Ho, Shiow-Huey

doi:10.4315/0362-028x-58.5.555

Cited by 62 publications

(48 citation statements)

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“…1D), however, the unspecified presence of mutton (sheep) was prominent in a number of sample categories, including sausages, minced meats and burgers. Such findings are comparable to the reports from other studies (Hsieh et al, 1995;, in which beef and sheep were identified in turkey mince, pork mince and pork sausages. While the deliberate substitution of animal proteins with expensive beef or mutton is generally not anticipated, possible reasons for their undisclosed presence are due to cross contamination or the addition of nonconforming meat products/rework into non-identical formulations (Ayaz et al, 2006).…”

Section: Discussionsupporting

confidence: 82%

“…The results emerging from the studies of Hsieh,Woodward, and Ho (1995) and Ayaz et al (2006) indicated that meat species substitution occurs more regularly in processed meat commodities, for instance in ground, comminuted, cured and value-added products. One possible reason for this may lie in the fact that deliberate substitution with cheaper species is more difficult to detect in such products by visual observation than it is in fresh, intact meat.…”

Section: Discussionmentioning

confidence: 99%

“…While the deliberate substitution of animal proteins with expensive beef or mutton is generally not anticipated, possible reasons for their undisclosed presence are due to cross contamination or the addition of nonconforming meat products/rework into non-identical formulations (Ayaz et al, 2006). An additional and probable reason for such occurrences could be attributed to actions of 'converting waste to profit', whereby unmarketable, lower-valued beef or sheep trimmings are incorporated into processed meat mixtures for the purposes of increasing their bulk (Hsieh et al, 1995). Regardless of the reasons for their existence in meat products, substitution with beef or mutton and/or the sale of mixed meats as pure meats would be considered unacceptable for certain portions of the population.…”

Section: Discussionmentioning

confidence: 99%

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A high incidence of species substitution and mislabelling detected in meat products sold in South Africa

Steinman²,

2013

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Due to their high market value, meat products are often targets for species substitution and adulteration. DNA-based methods are recognized as the most appropriate means to detect such fraudulent practices, however, these have not been extensively employed for the authentication of meat products available in South Africa. The aim of this study was to utilize a variety of molecular techniques to evaluate the extent of meat product mislabelling prevailing on the local market. A total of 139 processed meat products (minced meats, burger patties, deli meats, sausages and dried meats) were collected from retail outlets and butcheries in South Africa. The enzyme-linked immunosorbent assay (ELISA) was employed for the detection of undeclared plant proteins (soya and gluten) in the samples. A commercial DNA-based LCD array was used to screen the samples for the presence of 14 animal species, the results of which were confirmed by species-specific polymerase chain reaction (PCR) and in some cases also DNA sequencing. The results revealed that 95 of 139 (68%) samples contained species which were not declared on the product labelling, with the incidence being highest in sausages, burger patties and deli meats. Soya and gluten were identified as undeclared plant proteins in a large number of samples (>28%), while pork (37%) and chicken (23%) were the most commonly detected animal species. Unconventional species such as donkey, goat and water buffalo were also discovered in a number of products. Overall, this study confirmed that the mislabelling of processed meats is commonplace in South Africa and not only violates food labelling regulations, but also poses economic, religious, ethical and health impacts.

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Section: Discussionsupporting

confidence: 82%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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A high incidence of species substitution and mislabelling detected in meat products sold in South Africa

Steinman²,

2013

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“…Several methods such as electrophoresis, chromatography and DNA-based assays are available for the detection of all animal species present in the meat products (Hsieh et al 1995;Macedo-Silva et al 2000;Rodríguez et al 2004;Kesmen et al 2007;Rao & Hsieh 2007). Evaluation of collagen content is the major method for the tissue differentiation in the meat products using spectroscopic and chromatographic techniques (Colgrave et al 2008).…”

mentioning

confidence: 99%

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

Sadeghinezhad¹,

Hajimohammadi²,

Izadi³

et al. 2015

Czech J. Food Sci.

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Sadeghinezhad J., Hajimohammadi B., Izadi F., Yarmahmoudi F., Latorre R. (2015): Evaluation of the morphologic method for the detection of animal and herbal content in minced meat. Czech J. Food Sci., 33: 564-569.The quantitative and qualitative accuracy of the routine histological method for the determination of unauthorised animal and herbal content in minced meat was to evaluated. Laboratory adulterated minced beef meat; each containing 5, 10, 15 and 20% of soya and chicken gizzard was prepared. Then each sample was divided into three parts and four paraffin embedded blocks were prepared from each part. The sections were stained using haematoxylin and eosin, toluidine blue and Masson's trichrome. The histological examination revealed the soya and gizzard tissues clearly in all the samples. The histometrical analysis showed that there was no significant difference between the estimated percentages of both additive tissues and the real related percentages. Overall, neither was there any significant difference between the data of the three parts of each sample and the real percentages. The findings of the present research suggest the histological technique as an effective method for qualitative and quantitative evaluations of minced meat.

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“…A total of 806 raw and 96 cooked meat samples collected from Florida retail markets were examined for regulatory control of these products. Results indicated that the overall rate of substituted species in both cooked and (13). Different species; beef, horse, mule, donkey, buffalo, elk, reindeer, pork, lamb, goat, kangaroo, and ostrich were tested in a study in Norway of the products sliced, frozen red meat, pork salami, boiled canned pork and "Lammerull".…”

Section: Discussionmentioning

confidence: 99%

Identification of meat species in different types of meat products by PCR

Keyvan¹,

Çil²,

Kul³

et al. 2017

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Summary:Species identification in food of animal origin is an important subject for food control. Adulteration in foods is relevant for economical, religous, legislation or public health concerning reasons. The aim of this study was to determine the adulteration in different meat products such as sucuk (n=37), sausage (n=33) and salami (n=32). A total of 102 different meat products obtained from various markets in Ankara were analyzed for species identification by PCR. According to the analyzes, five (13.5%) poultry, and one (2.7%) poultry and equine meats together were found in the sucuk samples that are not declared in their labels. Also, seven (21.8%) and two (6.1%) poultry meat were detected in 32 salami and 33 sausage samples, respectively. These results indicate that 15 (14.7%) of the total samples were found to contain undeclared species. As a result, there were meat products which were not in compliance with their labels in various markets, presenting a potential public health risk and economical losses of consumers.Keywords: Adulteration, meat species identification, mislabeling, PCR. Farklı tip et ürünlerinde PZR ile tür tayiniÖzet: Et ürünlerinde tür tayini gıda güvenliği açısından önemli bir konudur. Etikette bildirilmeyen çeşitli hayvan türlerine ait etlerin kullanımı, tüketici sağlığı, ülke ekonomisi, dini ve yasal düzenlemeler ile ilişkilendirilmektedir. Bu çalışmada, sucuk, salam, sosis gibi ürünlerde farklı türlere ait etlerin varlığının tespiti amaçlanmıştır. Araştırmada Ankara'da çeşitli marketlerde satışa sunulan toplam 102 adet işlenmiş et ürünü tür tayini amacıyla PZR yöntemi kullanılarak incelenmiştir. Yapılan analizler sonucunda, incelenen 37 adet sucuk örneğinden etikette belirtilmeyen 5 (%13.5) kanatlı, 1 (%2.7) kanatlı ve tek tırnaklı eti tespit edilmiştir. Benzer şeklide, 32 salam örneğinin yedisinde (%21.8), 33 adet sosis örneğinin de ikisinde (%6.1) kanatlı eti bulunmuştur. Ürünlerin etiket bilgileri karşılaştırıldığında 15 adet (% 14.7) örneğin etiketinde belirtilmeyen farklı hayvan türlerine ait etlerden üretildiği tespit edilmiştir. Sonuç olarak, Ankara'da farklı marketlerden alınan işlenmiş et ürünleri örneklerinde, etiketlerinde belirtilmeyen hayvan türlerine ait etlerin kullanıldığı ve bu durumun potansiyel halk sağlığı sorunları yanında tüketicinin ekonomik olarak da kayba uğramasına sebep olabileceği ortaya konmuştur. Anahtar sözcükler: Hile, et tür tayini, yanlış etiketleme, PZR.

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Detection of Species Substitution in Raw and Cooked Meats Using Immunoassays

Cited by 62 publications

References 0 publications

A high incidence of species substitution and mislabelling detected in meat products sold in South Africa

A high incidence of species substitution and mislabelling detected in meat products sold in South Africa

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

Identification of meat species in different types of meat products by PCR

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