Investigation of pork meat in chicken- and beef-based commercial products by ELISA and real-time PCR sold at retail in Kosovo

Gecaj, Rreze M.; Muji, Skender; Ajazi, Flutura C; Berisha, Bajram; Kryeziu, A.; Ismaili, Muharrem

doi:10.17221/164/2020-cjfs

Cited by 8 publications

(5 citation statements)

References 19 publications

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“…Distribution of adulteration detected in meat products produced from beef by province. In another study, conducted by Gecaj et al (2021), the levels of pork in commercial beef and poultry products marketed in Kosovo were investigated by ELISA and two confirmatory real-time PCR approaches. The results of this study proved that ELISA was faster than both real-time PCR approaches, but it was also found to be more challenging when handling a high number of specimens.…”

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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

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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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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

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“…Numerous studies on analytical techniques that can identify the difference between porcine and bovine gelatins have been published. For instance, real-time PCR [2,3,4,5,6,7,8].…”

Section: Research Backgroundmentioning

confidence: 99%

“…The developed technique is precise and trustworthy for acknowledging gelatin sources in food and pharmaceutical procedures [9]. Bovine and porcine gelatins can also be distinguished by amino acid analysis and enzyme-linked immunosorbent assay (ELISA) [2,4,6,7]. However, both techniques require repeated results and experience because the sample preparation is so difficult and sensitive.…”

Section: Literature Reviewmentioning

confidence: 99%

“…However, as damaged proteins and nucleic acids result from prolonged heat processing, it can be challenging to recover high-quality DNA, a necessary need. The unfortunate thing about this method is that it comes from the cost of detection-the sample preparation is also one of many disadvantages things in PCR-based analyses [2,3,4,5,6,7,8].…”

Section: Literature Reviewmentioning

confidence: 99%

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The Rapid Detection of Pork Gelatin in Hard Shell Capsule on Supplement Products Using FTIR and PCA

Badrul,

Munir,

Riani

et al. 2023

ajarcde

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This study aimed to develop a fast and low-cost detection method to determine the difference between hard shell capsule on supplement products containing pork or non-pork gelatin by using Fourier Transform Infrared (FTIR) spectroscopy and Partial Component Analysis (PCA). Twelve samples of hardshell capsules were used, among which Eight samples were pure made from pork and some of them adulterated with cow. The samples were detected before using real-time PCR to determine the identity of the samples. All the gelatin samples were measured with the FTIR spectrophotometer in the reﬂection mode. Spectra were collected in the wavenumber range from 4000-650 cm-1. The results show that the PCA model with the data were pre-processed before PCA was performed. The absorbance data from FTIR were pre-processed using Savitsky-Golay smoothing technique and continued with normalization by peak normalize before subjected to PCA. This newly developed method is fast, involves simple sample preparation and is low cost.

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“…Their disadvantage resides in poor repeatability, dependence on taster's experience and difficulties in quantitative interpretation of results. Objective methods include various laboratory tests that evaluate physical and chemical properties of meat, including electrophoresis [7], enzyme-linked immunosorbent assay (ELISA) [8], mass-spectrometric methods [9], gas chromatography-mass spectrometry [10], high performance liquid chromatography (HPLC) [11,12] and methods based on the polymerase chain reaction (PCR) [13,14,15]. Although PCR and ELISA are the most specific and sensitive methods, they require expensive equipment and highly qualified specialists, which restricts their use.…”

Section: Introductionmentioning

confidence: 99%

Raman spectroscopic techniques for meat analysis: A review

Пчелкина

Чернуха

Fedulova

et al. 2022

Teor. prakt. pererab. mâsa (Print)

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Raman spectroscopy (vibrational spectroscopy) proved to be an effective analytical approach in the field of geology, semiconductors, materials and polymers. Over the past decade, Raman spectroscopy has attracted the attention of researchers as a non-destructive, highly sensitive, fast and eco-friendly method and has demonstrated the unique capabilities of food analysis. The use of Raman spectroscopic methods (RSMs) to assess the quality of meat and finished products is rapidly expanding. From the analysis of one sample, you can get a large amount of information about the structure of proteins, the composition of fatty acids, organoleptic parameters, autolysis and spoilage indicators, authentication of raw materials, technological properties. An important advantage of the method is the comparability of the results obtained with the data of traditional analytical methods. Traditional methods of determining the quality of meat are often time-consuming, expensive and lead to irreversible damage to a sample. It is difficult to use them in production conditions directly on the meat processing lines. Technological advances have made it possible to develop portable Raman spectroscopes to use directly in production. The article presents the basic principles of Raman spectroscopy, system atizes the results of the use of RSMs for the analysis of meat quality from different types of slaughter animals and provides tools for analyzing the data of the obtained spectra. Raman spectra have many dependent variables, so chemometric assays are used to work with them. Literature analysis has shown that currently there is no unified database of meat spectra in the world, standardized protocols for conducting research and processing the obtained results. In Russia, the use of RSMs is a new,

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Investigation of pork meat in chicken- and beef-based commercial products by ELISA and real-time PCR sold at retail in Kosovo

Cited by 8 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

The Rapid Detection of Pork Gelatin in Hard Shell Capsule on Supplement Products Using FTIR and PCA

Raman spectroscopic techniques for meat analysis: A review

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