engleski

Efficiency of PCR-RFLP and species specific PCR in identification of meat origin in dry sausages

The purpose of the investigation was the identification of chicken, beef and sheep meat in pork sausages using PCR-RFLP and PCR with species specific primers. Six dry fermented pork sausages were produced by adding beef, sheep and chicken meat to each in the amount of 1% and 5%. DNA was extracted from five locations of each sausage and PCR-RFLP together with PCR using species specific primers was performed. PCR-RFLP analysis was successful only for chicken meat, while species specific PCR was effective for identification of chicken, beef and sheep meat in all ratios and at all locations. The results of our study showed that in investigated products discovering of adulteration using PCR-RFLP is suitable only for chicken meat, while for detection of beef and sheep meat use of species specific oligonucleotides is more adequate.

traceability ; PCR ; PCR-RFLP ; species specific primer ; meat species ; dry fermented produc

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