Direct and Highly Species-Specific Detection of Pork Meat and Fat in Meat Products by PCR Amplification of Mitochondrial DNA

Abstract

Highly species-specific primers for pork D-loop mtDNA have been designed. Use of these and restrictive PCR amplification conditions has improved a reliable and rapid method for detecting a PCR-amplified 531 bp band from pork. It has been proved useful for detecting both pork meat and fat in meat mixtures, including those dry-cured and heated by cooking. Absence of response in PCR-amplified samples or mixtures from bovine, ovine, chicken, and human was also demonstrated. Furthermore, wild boar and pork samples can be also easily distinguished by a simple AvaII restriction analysis.

Comparison between Mt-DNA D-Loop and Cyt B primers for porcine DNA detection in meat products

“…This study involves the detection of porcine materials in industrial meat products using two different primers. Mt-DNA D-loop with 531-bp band size was previously described by [4] was used for species-specific in detection of pork meat and fat in meat product. While mt-DNA cyt b with 276-bp band size was commercially produce by OLIPRO™ highly specific to detect the present of porcine of cyt b DNA region in food product.…”

“…The analysis was followed by extracted DNA from food samples which are meat based products. DNA of meat product was amplified using [4] protocol and the PCR product was electrophoresed through 2% agarose gel (FIGURE 2) The sequence analysis and the results obtained showed these D-loop primers are highly specific for pork mt-DNA. Food product which contain beef and chicken based does not amplified at 531-bp by using species-specific primers.…”

“…The use of mtDNA for PCR identification of species may offer a series of advantages because mtDNA genes are present in thousands of copies per cell and the availability of reported sequences in many species gives easy design of specific primer for PCR amplification [4]. The researcher have designed species-specific primers and restrictive PCR amplification condition for pork D-loop mtDNA that allow the identification of pork meat and fat, even heated, by the presence of an amplified band of 531 bp.…”

Forensics: Food Authentication Using MtDNA

“…Mitochondria are currently used for the identification of meat species in food [29,36,37,[49][50][51] and animal feedstuffs [52,53]. Cattle and bison differentiation with mtDNA have been described for the purpose of wildlife conservation [54,55].…”

Application of Chromatographic and Infra-Red Spectroscopic Techniques for Detection of Adulteration in Food Lipids: A Review

“…Apart from its use as a component in food applications, deliberate mixing of lard in vegetable oils, fats and dairy products could be possible due to economic reasons [9][10][11][12]. Since lard and palm oil have some similarities with respect to chemical composition and physical characteristics [13], it could be mixed easily with palm oil.…”