کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2450052 1109617 2013 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods
چکیده انگلیسی


• Porcine DNA detection by real-time PCR in meat and meat products
• Adulteration of traditional Turkish meat products
• Survey of authenticity of raw and different types of processed meat products

The method performance characteristics of commercially available PCR kits for animal species identification were established. Comminuted meat products containing different levels of pork were prepared from authentic beef, chicken, and turkey. These meat products were analysed in the raw state and after cooking for 20 min at 200 °C. For both raw and cooked meats, the PCR kit could correctly identify the animal species and could reliably detect the addition of pork at a level below 0.1%. A survey of 42 Turkish processed meat products such as soudjouk, salami, sausage, meatball, cured spiced beef and doner kebap was conducted. Thirty-six samples were negative for the presence of pork (< 0.1%) and four were found to be correctly labelled as containing pork. However, one sausage sample was labelled as containing 5% beef, but beef DNA was not detected and a meatball sample labelled as 100% beef was found to contain chicken. Another turkey meatball sample was predominantly chicken.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 94, Issue 3, July 2013, Pages 280–284
نویسندگان
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