Identification of meat species by polymerase chain reaction (PCR) technique

2.ABSTRACT Meat species can be determined by methods based on sensory attributes, anatomical differences, histological structure of hair, characteristics of adipose tissue, and glycogen content of muscle tissue as well as by immunological, electrophoretical, and hybridization methods. These methods are of concern for a food laboratory since they are time consuming and may not provide reliable results. There has been a need for a fast, simple, and accurate method due to the difficulties and disadvantages involve in methods mentioned above. In this study, origin of meats from horse, dog, cat, bovine, sheep, porcine, and goat was determined by Polymerase Chain Reaction (PCR) technique using species-specific primers. Confirming that the primers did not cross react between species, test mixtures of meat were prepared by adding 5%, 2.5, 1, 0.5 and 0.1 levels of pork, horse, cat or dog meats to each of beef, sheep and goat meat. Samples taken from these combinations were analysed by PCR for species determination. Mitochondrial DNA (mtDNA) fragments of 439, 322, 274, 271, 225, 212, and 157 bp for horse, dog, cat, bovine, sheep, porcine, and goat meats, respectively, were amplified. PCR were conducted at 30 cycles for mixtures at 5%, 2.5, 1, and 0.5 levels while at 35 cycles for mixture at 0.1% level. The PCR products were seperated by electrophoresis on 1.5% agarose gel and stained by ethidium bromide to visualize under UV light. Are results indicated that meat species were accurately determined in all combinations in a shorter period of time by PCR. It is concluded that PCR can be useful for fast, easy, and reliable control of adulteration of consumers. Key Words: Meat species, Origin, mtDNA, PCR