Effect of Heat Processing on DNA Quantification of Meat Species

Abstract

In this study, real-time polymerase chain reaction (PCR) was used for identifying the effects of different temperatures and times of heat treatment on the DNA of meat products. For this purpose, beef, pork, and chicken were baked at 200 °C for 10, 20, 30, 40, 50 min, and for 30 min at 30, 60, 90, 120, 150, 180, 210 °C and also cooked by boiling at 99 °C for 10, 30, 60, 90, 120, 150, 180, 210, and 240 min. The DNA was then extracted from all samples after the heat treatment. Further, a region of 374, 290, and 183-bp of mitochondrial DNA of beef, pork, and chicken, respectively, was amplified by real-time PCR. It was found that baking and boiling of the beef, pork, and chicken resulted in decreases in the detectable copy numbers of specific genes, which varied with the heating time and degree. The results indicated that species determination and quantification using real-time PCR are affected by the temperature, duration of the heat treatment, and size of the DNA fragment to be amplified.

Development of a Rapid Method for the Visible Detection of Pork DNA in Halal Products by Loop-Mediated Isothermal Amplification

“…The processed sample volume was smaller but was still adequate for DNA extraction and LAMP assay detection. These results are consistent with previous reports (Sakalar et al 2012;Karabasanavar et al 2014). However, Buntjer and Brodmann failed to detect target DNA Fig.…”

Occurrence of mislabeling in meat products using DNA-based assay

“…In recent decades, Reid et al 2006;Karlsson and Holmlund 2007;Soares et al 2013). Although PCR quantification applied to food analysis still raises various analytical problems, such as lack of certified reference standards and effect of food technologies (Sakalar et al 2012), qualitative PCR analysis targeted mitochondrial DNA is suitable for monitoring mixed-meat products in official food safety controls (Matsunaga et al 1999;Ballin 2010;Ghovvati et al 2009;Linacre 2012;Amaral et al 2014). Specifically, the species-specific DNA detection assay described can easily be performed as an initial screening tool, thus achieving considerable savings on analytical costs.…”

Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry

“…The reported lower efficiency of these methods in highly processed samples has been linked to processing conditions, thermal denaturation and degradation of the markers compounds monitored (typically DNA or protein epitope) and problems with cross-reactivity http://dx.doi.org/10.1016/j.foodchem.2015.04.078 0308-8146/Ó 2015 Elsevier Ltd. All rights reserved. between species giving unreliable results (Arslan, Irfan-Ilhak, & Calicioglu, 2006;Musto, Faraone, Cellini, & Musto, 2014;S ßakalar, Abasiyanik, Bektik, & Tayyrov, 2012). The difficulty with reliable multiplex detection in a single test and contamination of DNA from other organisms also place severe limitations on analysis of complex samples.…”