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Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers

The identification of pork in commercially processed meats is one of the most crucial issues in the food industry because of religious food ethics, medical purposes, and intentional adulteration to decrease production cost. This study therefore aimed to develop a method for the detection of pork adu...

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Autores principales: Ha, Jimyeong, Kim, Sejeong, Lee, Jeeyeon, Lee, Soomin, Lee, Heeyoung, Choi, Yukyung, Oh, Hyemin, Yoon, Yohan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516074/
https://www.ncbi.nlm.nih.gov/pubmed/28747833
http://dx.doi.org/10.5851/kosfa.2017.37.3.464
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author Ha, Jimyeong
Kim, Sejeong
Lee, Jeeyeon
Lee, Soomin
Lee, Heeyoung
Choi, Yukyung
Oh, Hyemin
Yoon, Yohan
author_facet Ha, Jimyeong
Kim, Sejeong
Lee, Jeeyeon
Lee, Soomin
Lee, Heeyoung
Choi, Yukyung
Oh, Hyemin
Yoon, Yohan
author_sort Ha, Jimyeong
collection PubMed
description The identification of pork in commercially processed meats is one of the most crucial issues in the food industry because of religious food ethics, medical purposes, and intentional adulteration to decrease production cost. This study therefore aimed to develop a method for the detection of pork adulteration in meat products using primers specific for pig mitochondrial DNA. Mitochondrial DNA sequences for pig, cattle, chicken, and sheep were obtained from GenBank and aligned. The 294-bp mitochondrial DNA D-loop region was selected as the pig target DNA sequence and appropriate primers were designed using the MUSCLE program. To evaluate primer sensitivity, pork-beef-chicken mixtures were prepared as follows: i) 0% pork-50% beef-50% chicken, ii) 1% pork-49.5% beef-49.5% chicken, iii) 2% pork-49% beef-49% chicken, iv) 5% pork-47.5% beef-47.5% chicken, v) 10% pork-45% beef-45% chicken, and vi) 100% pork-0% beef-0% chicken. In addition, a total of 35 commercially packaged products, including patties, nuggets, meatballs, and sausages containing processed chicken, beef, or a mixture of various meats, were purchased from commercial markets. The primers developed in our study were able to detect as little as 1% pork in the heat treated pork-beef-chicken mixtures. Of the 35 processed products, three samples were pork positive despite being labeled as beef or chicken only or as a beef-chicken mix. These results indicate that the developed primers could be used to detect pork adulteration in various processed meat products for application in safeguarding religious food ethics, detecting allergens, and preventing food adulteration.
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spelling pubmed-55160742017-07-26 Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers Ha, Jimyeong Kim, Sejeong Lee, Jeeyeon Lee, Soomin Lee, Heeyoung Choi, Yukyung Oh, Hyemin Yoon, Yohan Korean J Food Sci Anim Resour Article The identification of pork in commercially processed meats is one of the most crucial issues in the food industry because of religious food ethics, medical purposes, and intentional adulteration to decrease production cost. This study therefore aimed to develop a method for the detection of pork adulteration in meat products using primers specific for pig mitochondrial DNA. Mitochondrial DNA sequences for pig, cattle, chicken, and sheep were obtained from GenBank and aligned. The 294-bp mitochondrial DNA D-loop region was selected as the pig target DNA sequence and appropriate primers were designed using the MUSCLE program. To evaluate primer sensitivity, pork-beef-chicken mixtures were prepared as follows: i) 0% pork-50% beef-50% chicken, ii) 1% pork-49.5% beef-49.5% chicken, iii) 2% pork-49% beef-49% chicken, iv) 5% pork-47.5% beef-47.5% chicken, v) 10% pork-45% beef-45% chicken, and vi) 100% pork-0% beef-0% chicken. In addition, a total of 35 commercially packaged products, including patties, nuggets, meatballs, and sausages containing processed chicken, beef, or a mixture of various meats, were purchased from commercial markets. The primers developed in our study were able to detect as little as 1% pork in the heat treated pork-beef-chicken mixtures. Of the 35 processed products, three samples were pork positive despite being labeled as beef or chicken only or as a beef-chicken mix. These results indicate that the developed primers could be used to detect pork adulteration in various processed meat products for application in safeguarding religious food ethics, detecting allergens, and preventing food adulteration. Korean Society for Food Science of Animal Resources 2017 2017-06-30 /pmc/articles/PMC5516074/ /pubmed/28747833 http://dx.doi.org/10.5851/kosfa.2017.37.3.464 Text en Copyright © 2017, Korean Society for Food Science of Animal Resources http://creativecommons.org/licences/by-nc/3.0 This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Ha, Jimyeong
Kim, Sejeong
Lee, Jeeyeon
Lee, Soomin
Lee, Heeyoung
Choi, Yukyung
Oh, Hyemin
Yoon, Yohan
Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers
title Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers
title_full Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers
title_fullStr Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers
title_full_unstemmed Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers
title_short Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers
title_sort identification of pork adulteration in processed meat products using the developed mitochondrial dna-based primers
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516074/
https://www.ncbi.nlm.nih.gov/pubmed/28747833
http://dx.doi.org/10.5851/kosfa.2017.37.3.464
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