Cargando…

Sensitivity of polymerase chain reaction in the detection of rat meat adulteration of beef meatballs in Indonesia

BACKGROUND AND AIM: Meatballs are a processed product of animal origin that is consumed cooked, usually with chicken, beef, or pork as the main ingredient. Unfortunately, some unscrupulous sellers in Indonesia may adulterate this product with rat meat to decrease production costs. Rat meat in any fo...

Descripción completa

Detalles Bibliográficos
Autores principales:	Suryawan, G. Y., Suardana, I. W., Wandia, I. N.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Veterinary World 2020
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7311886/ https://www.ncbi.nlm.nih.gov/pubmed/32636586 http://dx.doi.org/10.14202/vetworld.2020.905-908

Ejemplares similares

Identification of Pork Contamination in Meatballs of Indonesia Local Market Using Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) Analysis
por: Erwanto, Yuny, et al.
Publicado: (2014)

Species-specific identification of adulteration in cooked mutton Rista (a Kashmiri Wazwan cuisine product) with beef and buffalo meat through multiplex polymerase chain reaction
por: Bhat, M. Mansoor, et al.
Publicado: (2016)

Detection and characterization of meat adulteration in various types of meat products by using a high-efficiency multiplex polymerase chain reaction technique
por: Yang, Caijiao, et al.
Publicado: (2022)

Meat, the metabolites: an integrated metabolite profiling and lipidomics approach for the detection of the adulteration of beef with pork
por: Trivedi, Drupad K., et al.
Publicado: (2016)

An overview of factors affecting the quality of beef meatballs: Processing and preservation
por: Meng, Xiangren, et al.
Publicado: (2022)

Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid
por: Sayed Mostafa, Heba, et al.
Publicado: (2022)

Sequential use of real-time polymerase chain reaction and enzyme-linked immunosorbent assay techniques verifies adulteration of fermented sausages with chicken meat
por: Benli, Hakan, et al.
Publicado: (2021)

Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures
por: Amalia, Lia, et al.
Publicado: (2022)

Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs
por: Grasso, Simona, et al.
Publicado: (2019)

A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for the Rapid Detection of Pork Fat Adulterated in Heat-Processed Beef Meatballs
por: Kim, Sol-A, et al.
Publicado: (2023)

Application of real-time polymerase chain reaction using species specific primer targeting on mitochondrial cytochrome-b gene for analysis of pork in meatball products
por: Orbayinah, Salmah, et al.
Publicado: (2019)

Detection of Pork in Beef Meatballs Using LC-HRMS Based Untargeted Metabolomics and Chemometrics for Halal Authentication
por: Windarsih, Anjar, et al.
Publicado: (2022)

(1)H-NMR-Based Metabolomics: An Integrated Approach for the Detection of the Adulteration in Chicken, Chevon, Beef and Donkey Meat
por: Akhtar, Muhammad Tayyab, et al.
Publicado: (2021)

Species adulteration in raw milk samples using polymerase chain reaction-restriction fragment length polymorphism
por: Ewida, Rania M., et al.
Publicado: (2018)

Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs
por: Grasso, Simona, et al.
Publicado: (2019)

The Utility of Nonroutine Intraocular Fluid Polymerase Chain Reaction for Uveitis in Indonesia
por: Putera, Ikhwanuliman, et al.
Publicado: (2022)

Electronic nose dataset for pork adulteration in beef
por: Sarno, Riyanarto, et al.
Publicado: (2020)

Determination of Adulteration of Chicken Meat into Minced Beef Mixtures using Front Face Fluorescence Spectroscopy Coupled with Chemometric
por: Saleem, Asima, et al.
Publicado: (2022)

Identification of the Adulterated Asini Corii Colla with Cytochrome c Oxidase Subunit I Gene-based Polymerase Chain Reaction
por: Zuo, Hua-Li, et al.
Publicado: (2017)

Recombinase Polymerase Amplification Based Multiplex Lateral Flow Dipstick for Fast Identification of Duck Ingredient in Adulterated Beef
por: Fu, Ming, et al.
Publicado: (2020)

Detection of Meat Adulteration Using Spectroscopy-Based Sensors
por: Fengou, Lemonia-Christina, et al.
Publicado: (2021)

Multivariate Analysis Coupled with M-SVM Classification for Lard Adulteration Detection in Meat Mixtures of Beef, Lamb, and Chicken Using FTIR Spectroscopy
por: Siddiqui, Muhammad Aadil, et al.
Publicado: (2021)

Development of a multiplex polymerase chain reaction technique for detection and discrimination of Eimeria spp. in cattle in Indonesia
por: Ekawasti, Fitrine, et al.
Publicado: (2022)

Rapid Detection of Porcine DNA in Meatball Using Recombinase Polymerase Amplification Couple with Lateral Flow Immunoassay for Halal Authentication
por: Yusop, Mohd Hazim Mohd, et al.
Publicado: (2022)

Development of a droplet digital polymerase chain reaction tool for the detection of Toxoplasma gondii in meat samples
por: Mancusi, Andrea, et al.
Publicado: (2022)

Artificial bionic taste sensors coupled with chemometrics for rapid detection of beef adulteration
por: Lu, Biao, et al.
Publicado: (2021)

Detection and Quantification of Adulterated Beef and Mutton Products by Multiplex Droplet Digital PCR
por: He, Chuan, et al.
Publicado: (2022)

POLYMERASE CHAIN REACTION
por: Wages, J.M.
Publicado: (2005)

Identification of Listeria Spp. Strains Isolated from Meat Products and Meat Production Plants by Multiplex Polymerase Chain Reaction
por: Mazza, Roberta, et al.
Publicado: (2015)

Analysis of Food Safety Management Systems in the Beef Meat Processing and Distribution Chain in Uganda
por: Jeffer, Siya Balaam, et al.
Publicado: (2021)

Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs
por: Parvin, Rashida, et al.
Publicado: (2020)

Validation of real-time polymerase chain reaction versus conventional polymerase chain reaction for diagnosis of brucellosis in cattle sera
por: Abdel-Hamid, Nour H., et al.
Publicado: (2021)

Sensitive detection of occult Ewing's cells by the reverse transcriptase-polymerase chain reaction.
por: Peter, M., et al.
Publicado: (1995)

Allele-specific polymerase chain reaction for the discrimination of elite Korean cattle associated with high beef quality and quantity
por: Lee, Wonhee, et al.
Publicado: (2022)

Detection of coagulase gene in Staphylococcus aureus from several dairy farms in East Java, Indonesia, by polymerase chain reaction
por: Effendi, Mustofa Helmi, et al.
Publicado: (2019)

The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs
por: Öztürk, Kübra, et al.
Publicado: (2023)

Beef Tea and Meat Preparations: II. Beef Tea and Meat Preparations Compared
por: Dorman, Marcus R. P.
Publicado: (1902)

High Sensitivity Detection of Active Botulinum Neurotoxin by Glyco-Quantitative Polymerase Chain-Reaction
por: Kwon, Seok Joon, et al.
Publicado: (2014)

Rapid Full-Cycle Technique to Control Adulteration of Meat Products: Integration of Accelerated Sample Preparation, Recombinase Polymerase Amplification, and Test-Strip Detection
por: Ivanov, Aleksandr V., et al.
Publicado: (2021)

Molecular characteristic of Pasteurella multocida isolates from Sumba Island at East Nusa Tenggara Province, Indonesia
por: Narcana, I. K., et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_9rqpmnddr46dh0njf5vgrcsave