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KMID : 0881720120270010068
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Journal of Food Hygiene and Safety
2012 Volume.27 No. 1 p.68 ~ p.73
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Identification of Raw Materials in Processed Meat Products by PCR Using Species-Specific Primer
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Park Yong-Chjun
Ahn Chi-Young
Jin Sang-Ook
Lim Ji-Young
Kim Kyu-Heon
Lee Jae-Hwang
Cho Tae-Yong
Lee Hwa-Jung
Yoon Hae-Seong
Park Kun-Sang
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Abstract
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In this study, a method was developed using molecular biological technique to distinguish an authenticity of meats for processed meat products. The genes for distinction of species about meats targeted at 12S or 16S genes in mitochondrial DNA and the species-specific primers were designed by that PCR products' size was around 200bp for applying to processed products. The target materials were 10 species of livestock products and it checked whether expected PCR products were created or not by electrophoresis after PCR using species-specific primers. The results of PCR for beef, pork, goat meat, mutton, venison, and horse meat were 131, 138, 168, 144, 191, and 142 bp each. The expected PCR products were confirmed at 281, 186, 174, and 238 bp for chicken, duck, turkeymeat,and ostrich. Also, non-specific PCR products were not detected in similar species by species-specific primers. The method using primers developed in this study confirm to be applicable for composite seasoning including beefs and processed meat products including pork and chicken. Therefore, this method may apply to distinguish an authenticity of meats for various processed products.
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KEYWORD
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EMA (Economically Motivated Adulteration), PCR (Polymerase Chain Reaction), processed meat product, species-specific primer
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