Molecular detection of adulteration in commercial buffalo meat products by multiplex PCR assay

• Autor(a) principal: WANG,Lanping
• Data de Publicação: 2019
• Outros Autores: HANG,Xinru, GENG,Rongqing
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200344
• topic: buffalo meat; commercial fraud; adulteration; multiplex PCR; cytochrome oxidase I gene

Abstract Authentication of commercial buffalo meat products has become a market concern. This study intended to develop and validate a highly species-specific multiplex PCR assay for authentication of buffalo meat products. Four pairs of species-specific primers were used to target mitochondrial cytochrome oxidase I (COI) gene. The assay generated the expected PCR products of 313, 255, 294 and 177 bp for buffalo meat, cattle meat, pork meat and duck meat, respectively. The multiplex PCR assay was sensitive enough to detect 1 pg pure DNA and 0.1% (w/w) adulterated meat under mixed matrices. Market survey revealed about 35.3% of buffalo meat products are adulterated with cattle meat, pork meat or duck meat in China. The adulteration was found in all food product types including minced meat, frozen rolls, boiled meat, meat ball, vacuum-packed meat and jerky. These findings showed that multiplex PCR assay are potentially reliable techniques for detection of adulteration in raw and processed buffalo meat products.