Development of a PCR/RLB Test for Meat Source Authentication in Processed Meat and Meat Products

Authors

  • Ibrahim Abbasi Department of Biological Sciences, Al-Quds University, Jerusalem
  • Al-Shareef Abdel-Kareem Department of Biological Sciences, Al-Quds University, Jerusalem
  • Matouk Imad Department of Biological Sciences, Al-Quds University, Jerusalem
  • Akkawi Muataz Department of Biological Sciences, Al-Quds University, Jerusalem

DOI:

https://doi.org/10.24925/turjaf.v3i4.216-220.227

Keywords:

Meat source identification, PCR, RLB, DNA, Food

Abstract

Concern over food authenticity has increased as a result of an increase in the consumption of processed foods containing meat or animal products. This raises a number of issues where the presence of pork in such foods is considered unacceptable in most Muslim and Jewish communities around the world. It also applied to the prohibition of beef consumption among Hindus. In order to ensure the absence of unwished meat products or mixing of meats from different sources in processed foods, a specific and sensitive test is essential. For this purpose we developed a molecular test based on DNA amplification by polymerase chain reaction (PCR) of the cytochrome b gene followed by reverse line blot analysis (RLB). Using this method many samples may be treated simultaneously and meat origins can easily be detected from processed foods or foods containing mixed meat sources; also, added pork components such as fat may be identified by this methodology. The PCR/RLB method is considered to be a sensitive and specific technique; it can detect one nucleotide change within the PCR-amplified DNA segment.

Author Biography

Ibrahim Abbasi, Department of Biological Sciences, Al-Quds University, Jerusalem

Associate Professor, Biology Department

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Published

13.01.2015

How to Cite

Abbasi, I., Abdel-Kareem, A.-S., Imad, M., & Muataz, A. (2015). Development of a PCR/RLB Test for Meat Source Authentication in Processed Meat and Meat Products. Turkish Journal of Agriculture - Food Science and Technology, 3(4), 216–220. https://doi.org/10.24925/turjaf.v3i4.216-220.227

Issue

Section

Food Technologies