Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages

Ivona Djurkin Kušec, Danijela Samac, Vladimir Margeta, Žarko Radišić, Dragutin Vincek and Goran Kušec
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Ivona Djurkin Kušec: Faculty of Agriculture, J.J. Strossmayer University of Osijek, Osijek, Croatia
Danijela Samac: Faculty of Agriculture, J.J. Strossmayer University of Osijek, Osijek, Croatia
Vladimir Margeta: Faculty of Agriculture, J.J. Strossmayer University of Osijek, Osijek, Croatia
Žarko Radišić: Faculty of Agriculture, J.J. Strossmayer University of Osijek, Osijek, Croatia
Dragutin Vincek: Department of Agriculture, Varaždin County, Varaždin, Croatia
Goran Kušec: Faculty of Agriculture, J.J. Strossmayer University of Osijek, Osijek, Croatia

Czech Journal of Food Sciences, 2017, vol. 35, issue 5, 386-391

Abstract: The purpose of this investigation was the identification of chicken, beef and sheep meat in pork sausages using PCR-RFLP and PCR with pecies-specific primers. Six dry fermented pork sausages were produced by adding beef, sheep and chicken meat to each in the amount of 1 and 5%. DNA was extracted from five regions of each sausage and PCR-RFLP together with PCR using species-specific primers was performed. PCR-RFLP analysis was successful only for chicken meat, while species-specific PCR was effective for identification of chicken, eef and sheep meat in all ratios and from all regions of the sausages. The results of our study show that discovering adulteration using PCR-RFLP is suitable only for chicken meat in the investigated products, while for detection of beef and sheep meat use of species-specific oligonucleotides is more effective.

Keywords: DNA; traceability; meat species; dry fermented product (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:243-2016-cjfs

DOI: 10.17221/243/2016-CJFS

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