Species-specific identification of adulteration in cooked mutton Rista (a Kashmiri Wazwan cuisine product) with beef and buffalo meat through multiplex polymerase chain reaction

Abstract

Aim:Meat adulteration is a serious problem in the meat industry and needs to be tackled to ensure the authenticity of meat products and protect the consumers from being the victims. In view of such likely problem in indigenous meat products of Kashmiri cuisine (Wazwan), the present work was performed to study the detection of beef and buffalo meat in cooked mutton Rista by mitochondrial DNA (mtDNA) based multiplex polymerase chain reaction (PCR) method under laboratory conditions.Materials and Methods:Three experimental trials were conducted wherein the products were prepared from pure mutton, beef and buffalo meat, and their admixtures in the ratios of 60:20:20, 80:10:10, 90:05:05 and 98:01:01, respectively.Results:The primers used in the study amplified the cyt b gene fragments of sizes 124 bp, 472 bp and 585 bp for buffalo, cattle and sheep, respectively. It was possible to detect cattle and buffalo meat at the level of 1% in the mixed meat cooked Rista. The multiplex PCR successfully amplified cyt b gene fragments of mtDNA of the target species and thus produced characteristic band pattern for each species. The band intensities of cattle and buffalo in the mixed meat Rista progressively decreased corresponding to their decreasing level from 20% to 1%. Processing, cooking (moist heating) and non-meat formulation ingredients had no effect on detection of meat species adulteration.Conclusion:The multiplex PCR procedure standardized and developed in this study is simple, efficient, sensitive, reliable and highly specific for detecting falsification of cooked mutton product with beef and buffalo meat up to 1% level.

Molecular detection of adulteration in commercial buffalo meat products by multiplex PCR assay

“…Meat vendors often use cheaper meats to adulterate buffalo meat to meet the consumer demand and achieve monetary gain. On past researches, several investigators have used PCR-based approaches to identify buffalo meat from cattle meat and other animal meats targeting mitochondrial D-loop region (Karabasanavar et al, 2011;Mane et al, 2012;Girish et al, 2013), 12S rRNA gene (Patil et al, 2015), cytb gene (Gupta et al, 2011;Kumar et al, 2014;Bhat et al, 2016) and ND5 gene (Hossain et al, 2017). However, no multiplex PCR assay has been documented for the detection of commercial buffalo meat products.…”

Detection of the origin of animal species in kebab meat using mitochondrial DNA based -polymerase chain reaction (mtDNA-PCR)

“…Beef specific primer was also used by Mehdizadeh et al (27) and Kotowicz et al (25) for the detection of beef meat using PCR techniques. In application of PCR using the sheep specific primers (Figure 3), amplified product with the expected size (585 bp) produced in all the mixtures with a decrease in the intensity of the bands due to the decrease in the concentration of sheep meat from 70% to 30%, sheep specific primers were also used by Zarringhabaie et al (23) and also by Bhat et al (28) for detection of sheep meat in processed food using PCR. Consequently, the Mitochondrial DNA (mtDNA) based PCR procedure used in this study proved to be effective and reliable in detecting the animal origin of kebab meat.…”

Label-free rapid identification of cooked meat using MIP-quantum weak measurement

“…Furthermore, the rate of adulteration of cooked meat products is going higher as the processed meat products have undergone great changes in the morphology and processing, that consumers can't tell whether they are false or not. Therefore, detection of cooked meat is merging as an urgent need in the food safety detection (Alamprese, Amigo, Casiraghi, & Engelsen, 2016;Bhat et al, 2016;Montowska, Alexander, Tucker, & Barrett, 2014;Thienes et al, 2018Thienes et al, , 2019Ulca, Balta, Cagin, & Senyuva, 2013).…”

“…For example, Bhat. M. M. using PCR method to detect mutton Rista with beef and buffalo (Bhat et al, 2016). Barakat, El-Garhy, and Moustafa (2014) using species-specific PCR-QlAxcel procedure to detect pork adulteration in processed meat.…”