Differentiation of meat species by means of Polymerase Chain Reaction technique
by B.G. Mane, V.K. Tanwar, P.S. Girish, A.A. Sonawane, D. Sharma
International Journal of Food Safety, Nutrition and Public Health (IJFSNPH), Vol. 1, No. 1, 2008

Abstract: The present study was designed to investigate the efficiency of random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) technique in differentiating meat species viz cattle, buffalo, sheep, goat, pig and chicken. Different random primers were screened with DNA extracted from meat samples of cattle, buffalo, sheep, goat, pig and chicken. Characteristic species-specific bands of (1,661 and 1,268 bp) in buffalo and (1,201 and 407 bp) in pig were obtained by amplification of primer B13. These bands were not present in any of the other meat species used in present investigation. The buffalo and pig meat was clearly differentiated from other meat species by these species-specific bands. The results show RAPD-PCR to be reliable, specific and sensitive method for differentiating meat species that may be of great value for monitoring meat substitution/adulteration by food regulatory agencies/authorities.

Online publication date: Thu, 19-Jun-2008

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