| Summary: | Identification of the origin of meat used in processed meat products has
always been a concern for a variety of reasons including wholesomeness,
adulteration, religious factors, and control of unfair-market competition in the
meat industry. Hence, preventive fraudulence (falsification) has been always been
a vital part to check a food product regulation. The issue to mixed pork in food
product is an especially crucial of Halal authentication, of food product. The
availability of sensitive and accurate method is essential for monitoring in food
product regulation. This research was aimed to detect pork existence at level of
1%. The polymerase chain reaction (PCR) method was assessed with respect to
sensitivity and specifity for identification of the origin of meat used in processed
meat products.
A polymerase chain reaction–restriction fragment length polymorphism
(PCR–RFLP) method had been developed for the identifying pork in mixture to
process product including boiling, autoclaving, roasting, frying and detecting of
pork in fresh mixture beef, goat meats and chicken meats at level of 1% . The
primers L14841 and H15149 were designed in the mitochondrial cytochrome b
(cyt b) gene and to produce of amplified fragment was 359 bp. To distinguish
between the species of pork from third the meat above, the amplified PCR
products were cut with restriction enzyme BseDI fragment 131 and 228 bp. The
cyt b PCR-RFLP species identification assay yielded excellent results to know
pork existence. This method could be done continuously for detection of pork
from other meats for Halal authentication a meat or food.
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