Biotechnological Uses in Assessment of Some Meat Products Adulteration with Equine MeatMohamed M. Mousa, Nashwa, M. Helmy, Mohamed M. Nasser.
Meat adulteration constitutes an important problem in Egypt. Adulteration of meat may occur by substitution of low priced or even banned meat species for that high priced one. In this study, polymerase chain reaction (PCR) techniques were applied for detection of different meat products adulteration with equine meat. One hundred samples from different meat products (luncheon, hot dog, Sausage and minced meat) 25 of each were collected randomly from popular areas in Alexandria city. The results obtained revealed that the incidence of adulteration in luncheon, hot dog, sausage and minced were 6 (24%), 2 (8%), 16 (64%) and 14 (56%), respectively. For application of PCR technique specific primers for equine was prepared; their molecular weights were 439 bp Deoxyribonucleic acid (DNA) was extracted from tested samples for detection of the equine meat in these tested samples. It is concluded that PCR could be useful for fast, easy, and reliable control of adulterated consumer raw and processed meat products with equine meat.
Meat products, PCR
American Journal of Diagnostic Imaging
SUBMIT YOUR ARTICLE NOW