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

Keyvan, Erhan; Çil, Güzin Iplikçioğlu; Kul, Bengi Çinar; Bilgen, Nüket; Şireli, Ufuk Tansel

doi:10.1501/vetfak_0000002808

Cited by 11 publications

(5 citation statements)

References 19 publications

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“…In this study, a small number of samples were found to be adulterated, contrary to the information provided on the label. To investigate the compliance of meat products in Türkiye with the current meat products communiqué, Keyvan et al (2017) used commercial kits to find the presence of meat or tissues from different animal species in meat products like salami, sausage, and sucuk. They found that 5 (13.5%) out of 37 sucuk samples contained poultry meat not specified on the label, and 1 (2.7%) contained both poultry and hoofed meat.…”

Section: Author Contributionsmentioning

confidence: 99%

“…It has been reported that beef-based products often contain additional animal meats, particularly poultry and other animal meats (pork and one-hoofed). Furthermore, in many scientific studies (Kaya et al, 2019;Keyvan et al, 2017;Ulca et al, 2013), poultry, pigs, and single-hoofed animals have been detected in raw, cooked, and processed meat and meat products. Similarly, different animal species have been detected in studies conducted in different regions and countries of the world.…”

Section: Introductionmentioning

confidence: 99%

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Investigation of meat species adulteration in beef-based meat products via real-time PCR in Türkiye

Özlü,

Çevik,

Atasever

et al. 2023

Qual. Assur. Saf. Crops Foods

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The addition of poultry and other meats to products made from 100% beef is prohibited in Türkiye. In addition, in Türkiye, where the majority of the population is Muslim, the use of pork and single-hoofed meat is a matter of concern due to religious reasons. This study utilized a sensitive and specific real-time polymerase chain reaction (PCR) method to identify the different meat species in meat products marketed as 100% beef and sold in the eastern Türkiye provinces of Erzurum, Erzincan, Kars, Ağrı, and Bingöl. The real-time PCR method was used to investigate the presence of DNA specific to six animal species (chicken, turkey, pork, horse, donkey, and camel). The analysis revealed no traces of horse, donkey, camel, or pork meat in any of the 100 samples of Turkish fermented sausage (sucuk), salami, and sausage. Contrary to the product labels claiming 100% beef content, poultry DNA residues were identified in a salami sample from Erzincan, while turkey DNA residues were found in sucuk samples from both Ağrı and Kars. The study’s findings reveal that contrary to label information, various types of meat can be present in meat products sold by both trademarked and local butchers. Consequently, this paper emphasizes the need for routine checks on market-sold products to ensure they comply with legislation and avoid consumer deception. Furthermore, the Real-Time PCR method, with its rapid results and high sensitivity, is deemed beneficial for food safety, consumer rights, and the prevention of unfair competition.

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Section: Author Contributionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Investigation of meat species adulteration in beef-based meat products via real-time PCR in Türkiye

Özlü,

Çevik,

Atasever

et al. 2023

Qual. Assur. Saf. Crops Foods

View full text Add to dashboard Cite

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“…In general, food frauds involving partial or full species substitutions are expected to increase economic gain with high-priced species being substituted by cheaper ones or even illegally trade matrices (Barbarossa et al, 2016). On the other hands, accidental species substitution could occurs and may be associated with unintentional cross-contamination in processing plants sharing common machinery or equipment to produce different meat products or improper human handling (Keyvan et al, 2017). Whether intentional or not, the incorrect description of meat products is an issue of primary importance not only for economic value, but also for the potential public health risks.…”

Section: Introductionmentioning

confidence: 99%

Preliminary study on species authentication in poultry meat products by next-generation sequencing

et al. 2023

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“…La PCR especie-específico se basa en la utilización de primers que amplifican únicamente el fragmento de interés de la especie diana. Varios estudios han demostrado la eficacia de esta técnica en la identificación de especies animales en productos cárnicos procesados con la finalidad de detectar adulteración (Mohamed et al, 2007;Salah et al, 2009;Keyvan et al, 2017;Tembe et al, 2018). NanoPhotometer ™ UV / VIS (Implen GmBH, Germany).…”

Section: Introductionunclassified

“…Fragmentos de PCR obtenidos usando primers específicos de bovino y porcino. M PM: marcador de peso molecular, 100-500 pb ladder, V; bovino, P; porcino, E; equino, MO; mortadela, H.D; hot dog, C.P; chicharon de prensa, CH; chorizo, JA; jamonada, C; control negativo Keyvan et al (2017),. encontraron cinco muestras con carne de ave y una con carne de ave y caballo juntas, en 37 muestras de sucuk, siete muestras con carne de ave en 32 muestras de salami y 2 muestras con carne de ave en 33 muestras de salchicha.…”

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Genetic Identification of Cattle, Pigs and Horses in Products of Animal Origin

Cruz

Chanca

Paco

2023

rebiol

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The identification of species in animal-origin food is highly important in both quality and food safety issues. Adulteration in food is relevant for economic, religious, legislative or public health reasons. The objective of this study focused on identifying animal species (cattle, pigs and horses) in meat products in order to determine adulteration in the sale of mortadella (MO), hot dog (HD), pressed pork crackling (CP), chorizo (CH) and ham (JA). DNA was extracted from 5 different regions of each sausage and PCR was performed using species-specific primers. The species-specific region PCR amplicon was 271, 212 and 145 bp for cattle, pig, and horse meat, respectively. H.D was the only product amplified by the bovine-specific primers. The C.P and CH were amplified by the pig primers, since both products contained meat of this species. No amplification was observed in MO, H.D and JA, despite the fact that these included pork, according to the label declared by the company. These results show the existence of adulteration in the sale of these products. In the case of equine primers, no meat product has been amplified. It is concluded that there was a possible presence of adulteration in certain products, which represents a potential risk to public health and economic losses for consumers.

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

Cited by 11 publications

References 19 publications

Investigation of meat species adulteration in beef-based meat products via real-time PCR in Türkiye

Investigation of meat species adulteration in beef-based meat products via real-time PCR in Türkiye

Preliminary study on species authentication in poultry meat products by next-generation sequencing

Genetic Identification of Cattle, Pigs and Horses in Products of Animal Origin

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