Quantitative Detection of Poultry in Cooked Meat Products

Djurdjevic, N.; Sheu, Shyang-Chwen; Hsieh, Yun-Hwa Peggy

doi:10.1111/j.1365-2621.2005.tb08309.x

Cited by 6 publications

(3 citation statements)

References 13 publications

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“…Different products and consumption patterns require different adulteration identification techniques. At present, many approaches are established for meat authentication including biochemical methods, − immunological methods, , molecular methods, − and spectroscopic methods. − The greatest progress in species identification over the last 25 years was achieved by using DNA-based methods such as the polymerase chain reaction (PCR). DNA shows much better stability and is generally universally applicable, as all tissue samples contain DNA .…”

Section: Introductionmentioning

confidence: 99%

N-Glycan Profile as a Tool in Qualitative and Quantitative Analysis of Meat Adulteration

Shi

Yin

et al. 2019

J. Agric. Food Chem.

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Adulteration of meat and meat products causes concerns to consumers. It is necessary to develop novel robust and sensitive methods that can authenticate the origin of meat by qualitative and quantitative means to minimize the drawbacks of the existing methods. This study has shown that the protein N-glycosylation profiles of different meats are species specific and thus can be used for meat authentication. Based on the N-glycan pattern, the investigated five meat species (beef, chicken, pork, duck, and mutton) can be distinguished by principal component analysis, and partial least square regression was performed to build a calibration and validation model for the prediction of adulteration ratio. Using this method, beef samples adulterated with a lower-value duck meat could be detected down to the addition ratio as low as 2.2%. The most distinguishing N-glycans from beef and duck were elucidated for the detailed structures.

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Section: Introductionmentioning

confidence: 99%

N-Glycan Profile as a Tool in Qualitative and Quantitative Analysis of Meat Adulteration

Shi

Yin

et al. 2019

J. Agric. Food Chem.

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“…A recent investigation found meat from undeclared species in 22.0% of analysed meat products (Ayaz, Ayaz, & Erol, 2006). Because of their abundance and lower price, chicken and turkey are commonly present and undeclared in ground beef and pork products (Djurdjevic, Sheu, & Hsieh, 2005), as well as in sausages and cold cut samples (Ghovvati, Nassiri, Mirhoseini, Heravi Moussavi, & Javadmanesh, 2009). Moreover, a survey conducted on 323 samples of doner kebabs in UK and published in January of 2009 found that 35.1% of the labels listed different meat species than that actually contained in the kebab (LACORS, 2009).…”

Section: Introductionmentioning

confidence: 98%

Development and validation of fast Real-Time PCR assays for species identification in raw and cooked meat mixtures

2012

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“…The confirmation of halal status, an essential element of which is control over the absence of deliberately or accidentally added pork, is in demand among a significant number of consumers for religious reasons [10][11][12][13]. To replace declared expensive types of raw meat materials with cheaper alternatives, poultry products are generally used, primarily chicken meat, which is inexpensive [14][15][16]. Therefore, much attention has been paid to tools for controlling the pork and chicken adulteration of meat products, in terms of both practical monitoring and the development of new techniques.…”

Section: Introductionmentioning

confidence: 99%

Rapid Full-Cycle Technique to Control Adulteration of Meat Products: Integration of Accelerated Sample Preparation, Recombinase Polymerase Amplification, and Test-Strip Detection

et al. 2021

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Verifying the authenticity of food products is essential due to the recent increase in counterfeit meat-containing food products. The existing methods of detection have a number of disadvantages. Therefore, simple, cheap, and sensitive methods for detecting various types of meat are required. In this study, we propose a rapid full-cycle technique to control the chicken or pig adulteration of meat products, including 3 min of crude DNA extraction, 20 min of recombinase polymerase amplification (RPA) at 39 °C, and 10 min of lateral flow assay (LFA) detection. The cytochrome B gene was used in the developed RPA-based test for chicken and pig identification. The selected primers provided specific RPA without DNA nuclease and an additional oligonucleotide probe. As a result, RPA–LFA, based on designed fluorescein- and biotin-labeled primers, detected up to 0.2 pg total DNA per μL, which provided up to 0.001% w/w identification of the target meat component in the composite meat. The RPA–LFA of the chicken and pig meat identification was successfully applied to processed meat products and to meat after heating. The results were confirmed by real-time PCR. Ultimately, the developed analysis is specific and enables the detection of pork and chicken impurities with high accuracy in raw and processed meat mixtures. The proposed rapid full-cycle technique could be adopted for the authentication of other meat products.

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Quantitative Detection of Poultry in Cooked Meat Products

Cited by 6 publications

References 13 publications

N-Glycan Profile as a Tool in Qualitative and Quantitative Analysis of Meat Adulteration

N-Glycan Profile as a Tool in Qualitative and Quantitative Analysis of Meat Adulteration

Development and validation of fast Real-Time PCR assays for species identification in raw and cooked meat mixtures

Rapid Full-Cycle Technique to Control Adulteration of Meat Products: Integration of Accelerated Sample Preparation, Recombinase Polymerase Amplification, and Test-Strip Detection

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