International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 2 (2017)

Identification of meat products by using mitochondrial DNA hypervariable region


Mada Mansour Nasser AL-Qurashi, Hassan Abdel Meguid Ibrahim Ramadan, Jumana Yousuf AL-Aama

Many techniques were developed to detect and identify the type of meat used in industrial meat products. This issue is very important for many points of view including, health, religion and detection of adulteration. In the present study, we used a simple system for species identification. It is based on size variations of the amplified mitochondrial DNA hyper variable regions among species. DNA samples from meat products and fresh meat control for each species were extracted. Samples collected from market include 10 cow, 10 sheep and 10 chicken products. Amplification of the hyper variable region was done using two primer sets specific for mammals and birds. The differences in the sizes of the polymerase chain reaction (PCR) products compared to a ladder for size identification permitted us to identify species. In case of second band appearance the identification is done by size and confirmed by sequencing. The extra band was cut from gel, purified and sequenced. The obtained sequences were submitted to GenBank sequences database (BLAST analysis) for species identification. The results showed the appearance of single band in case of samples collected from cows and chicken. In case of sheep samples, in addition of the normal sheep band in most samples, some showed an extra band. This band was identified as cow meat which reflects meat mixing.
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