Real-time polymerase chain reaction (RT-PCR) for the authentication of raw meats

Chung, H.H (2018) Real-time polymerase chain reaction (RT-PCR) for the authentication of raw meats. International Food Research Journal, 25 (2). pp. 632-637. ISSN 2231 7546

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Meat adulteration has been a signifcant issue in today’s food industry as it intertwine with religious, social and economic values. PCR based techniques for the detection of meat species in a meat admixture are primarily used by the industry as a reliable approach due to its sensitivity and reliability. This paper describes the design and verifcation of real-time polymerase chain reaction (RT-PCR) based assay for the detection of meat from various non- target species by using species specifc oligonucleotides. Five sets of species-specifc primers have been developed to target small regions (≤ 150 bp) of the mitochondrial D-loop. The specifcity, sensitivity and reliability of each assay have been verifed by using SYBR Green based RT-PCR. By using a cut-off CT of 30 cycles, all assays show sensitivity down to 0.05% of the DNA spike level. When applied to DNA templates from raw meat admixtures, assays were able to detect the target species up to a level of 0.1%. Hence, this verify the potential applicability of these assays in the meat industry.

Item Type: Article
Uncontrolled Keywords: RT-PCR, D-loop, SYBR Green, Raw meat, Species-specific primers, unimas, university, universiti, Borneo, Malaysia, Sarawak, Kuching, Samarahan, ipta, education, Universiti Malaysia Sarawak
Subjects: Q Science > Q Science (General)
Q Science > QH Natural history
Q Science > QH Natural history > QH301 Biology
Divisions: Academic Faculties, Institutes and Centres > Faculty of Resource Science and Technology
Depositing User: Hui
Date Deposited: 06 Jul 2018 02:06
Last Modified: 12 Jul 2019 07:09

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