Species identification and animal authentication in meat products: a review

Alikord, Mahsa; Momtaz, Hassan; Keramat, Javad; Kadivar, Mehdi; Rad, Aziz Homayouni

doi:10.1007/s11694-017-9625-z

Cited by 55 publications

(33 citation statements)

References 88 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The banding pattern is dependent on the restriction enzymes used for digestion. The method is very fast, simple, inexpensive and suitable for both raw and cooked animal tissues, albeit only pure and not mixed with other species (Farag et al 2015;Alikord et al 2018).…”

Section: Discussionmentioning

confidence: 99%

PCR-RFLP identification of meat from red deer, sika deer, roe deer, fallow deer, mouflon, wild boar, hare and cattle

2019

View full text Add to dashboard Cite

Meat authentication is currently a key topic in relation to the quality and safety of food of animal origin at all levels of production and the global distribution chain. New polymerase chain reaction-restriction fragment length polymorphisms (PCR-RFLP) based on digestion of PCR products with two restriction enzymes, MboII and AciI, have been developed for the specific identification of raw and heat-processed meat from red deer (Cervus elaphus), sika deer (Cervus nippon), roe deer (Capreolus capreolus), fallow deer (Dama dama), mouflon (Ovis musimon), wild boar (Sus scrofa), hare (Lepus europaeus) and cattle (Bos taurus). The PCR primers were targeted in a well-conserved region of the cytochrome b (CytB) gene to amplify a 378 bp region of all the analysed species. This simple, rapid and cost-effective method is suitable for identification of the meat of game species and their possible substitution by beef.

show abstract

Section: Discussionmentioning

confidence: 99%

PCR-RFLP identification of meat from red deer, sika deer, roe deer, fallow deer, mouflon, wild boar, hare and cattle

2019

View full text Add to dashboard Cite

show abstract

“…Consumers have generally been concerned about the composition of food they consume, particularly due to the preference on meat products, religious beliefs, as well as health issues (Alikord et al 2017;Ballin 2010;Farag et al 2015). Over the past decade, adulteration in meat products has also been widely reported (Kane and Hellberg 2016;Pinto et al 2015).…”

Section: Introductionmentioning

confidence: 99%

“…These activities may negatively affect consumers' trust on food quality and safety. Therefore, accurate labelling of food products will not only help to protect the consumers from fraudulent actions, but also promote fair trades in local and international levels (Alikord et al 2017; Barakat et al 2014;Nešić et al 2017). For this reason, approaches for identification of meat species has been of great interest in order to support the food industry and to help customers in making decision on food products.…”

Section: Introductionmentioning

confidence: 99%

Combination of loop-mediated isothermal amplification and AuNP-oligoprobe colourimetric assay for pork authentication in processed-meat products

Thangsunan¹,

Temisak²,

Morris³

et al. 2020

Preprint

View full text Add to dashboard Cite

Pork adulteration is a major concern for Muslims and Jews whose diets are restricted by religious beliefs, as well as those who are allergic to pork meat and its derivatives. Accurate pork authentication is of great importance to assist this demographic group of people in making decision on their product purchase. The aim of this study was to develop a new analytical method for pork authentication in processed-meat products based on a combination of loop-mediated isothermal amplification (LAMP) and AuNP-nanoprobe colourimetric assay. The LAMP conditions were first optimised to obtain the highest yield of amplified DNA products within the shortest time. Oligoprobe-functionalised AuNPs were then hybridised with LAMP-DNA amplicons, and subsequently challenged with MgSO4 at a high concentration to induce AuNP aggregation. In the presence of pork DNA, the colloidal AuNPs-probe remained unchanged in its red colour, which indicates the dispersion of AuNPs. In contrast, in the absence of pork DNA, the colour was changed to colourless as a result from the aggregation of AuNPs. The LAMP-AuNP nanoprobe assay offers a high sensitivity with a limit of detection as low as 100 pg of pork DNA. The assay is highly specific to pork content without crossreactivity with the other meat species tested. The assay developed herein can become a simple, inexpensive, precise, and rapid analytical tool for small laboratories or the general public interested in halal food authentication. Keywords: pork authentication; pork adulteration; halal food authentication; loop-mediated isothermal amplification; AuNP-nanoprobe colourimetric assay

show abstract

“…Compared with NIR and HPLC-based methods, nucleic acid amplification has obvious advantage, such as simple, rapid, highly sensitivity and great specificity. 10 Various methods based on nucleic acid amplification were used for beef identification, such as multiplex real-time PCR, 11 the real-time polymerase chain reaction (RT-PCR), 12 digital dPCR, 13 and common primer multiplex-PCR (CP-M-PCR). 14 However, these methods based on PCR amplification still require expensive equipment and consume time.…”

Section: Introductionmentioning

confidence: 99%

On-site Method for Beef Detection Based on Strand Exchange Amplification

et al. 2018

View full text Add to dashboard Cite

Meat screening plays a significant role in human health and religion. But the identification methods for beef were little reported. In this work, a simple colorimetric method based on denaturation bubble-mediated strand exchange amplification (SEA) was developed for the rapid and sensitive identification of beef. The whole strategy was performed on a portable metal bath and the distinguishable color between positive and negative controls was observed directly by the naked eyes. The feasibility using crude extraction samples by a heating treatment in PBS for 2 min was evaluated in duck spiked by beef. The result demonstrated that the developed method could identify as low as 1% (w/w) beef/duck within 50 min. Meanwhile, the results showed the method had a good repeatability and specificity. Therefore, this assay allows for the rapid, sensitive, specific detection of beef, and can be recommended as an effective, promising strategy for on-site meat identification.

show abstract

Species identification and animal authentication in meat products: a review

Cited by 55 publications

References 88 publications

PCR-RFLP identification of meat from red deer, sika deer, roe deer, fallow deer, mouflon, wild boar, hare and cattle

PCR-RFLP identification of meat from red deer, sika deer, roe deer, fallow deer, mouflon, wild boar, hare and cattle

Combination of loop-mediated isothermal amplification and AuNP-oligoprobe colourimetric assay for pork authentication in processed-meat products

On-site Method for Beef Detection Based on Strand Exchange Amplification

Contact Info

Product

Resources

About