Identifying the species of origin in commercial sausages in South Korea

Abstract

This study aimed to develop a rapid and reliable method for identifying the species origin of the meat in commercial sausages using amplification patterns for mitochondrial DNA (mtDNA). Forty commercial sausages were purchased from retail markets and subjected to mtDNA analysis. Two mtDNA markers were used for amplifying the meat source DNA. To optimize the PCR conditions, gradient PCR reactions were carried out to determine the primer annealing temperatures, and real-time PCR was done to check the minimal amount of DNA solution and to examine the cross-reaction. PCR products were observed on the gels suggesting that DNA molecules may be useful in the identification of the meat source in processed sausages. A similarity search of the DNA sequences showed that they were from pig, chicken, and fish, as described on the product labels. The real-time PCR results showed that the PCR products were observed above 10 fg (0.01 pg)/μl concentrations in pig, chicken, and processed fish meat DNA. No significant amplification was found in cross-species. This PCR-based molecular method using mtDNA markers may provide useful information for food safety and traceability purposes by supplying molecular evidence for detecting and identifying the meat sources used in sausage production.

Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages

“…However, the mixture in their investigation consisted of pork and sheep raw meat, which could lead to more efficient amplification of sheep DNA than in our study. Previous investigations have reported the efficient use of different restriction enzymes for differentiation of different animal species on the basis of the mitochondrial cytochrome b gene (Farag et al 2015;Han et al 2016), the COI gene (Haider et al 2012;Spychaj et al 2016), and 12s RNA (Girish et al 2007;Chen et al 2012). However, most of these investigations were conducted either on mixtures of raw meat, or on meat products which were not submitted to technological operations of smoking, salting, changes of pH etc., where much of the DNA is degraded, leading to a scenario in which the DNA of one species can be amplified more efficiently than that of the other.…”

An Eva Green Real-Time PCR Assay for Porcine DNA Analysis in Raw and Processed Foods

“…Various intercalating dye-based qPCR techniques for analyzing porcine DNA in raw and processed food products have been successfully developed. Using SYBR ® Green dye, Han et al [22] successfully identified pig meat in commercial sausages. In another study, SYBR ® Green I-based qPCR assay was able to detect pork in processed food [23].…”

Características fisicoquímicas, textura, color y atributos sensoriales de salchichas comerciales de pollo

“…Además, cumplen un papel importante en la emulsión cárnica, apariencia deseable, exquisitez, aceptabilidad de la textura y una sensación de saciedad. Por lo tanto, la información declarada por el fabricante en la etiqueta del producto es importante, para que el consumidor realice una elección inteligente, en razón a sus necesidades y un mejor control en la cadena de comercialización, por lo que se hace necesario contener la información sobre todos los componentes del producto, incluida la fuente de carne (Han et al 2016).…”