Identification of pork in raw meat using porcine-specific polymerase chain reaction assay

Identification of pork in raw meat using porcine-specific polymerase chain reaction assay

The porcine-specific polymerase chain reaction (PCR) assay was developed to detect the presence of pork in raw meat either in pure or in a mixture with different meat species. A porcine-specific DNA fragment could be amplified using porcine-specific primer designed based on a porcine specific sequen...

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Bibliographic Details
Main Authors: Khairil Mokhtar, Nur Fadhilah, Mustafa, Shuhaimi, Sazili, Awis Qurni, Nordin, Rumaisa, Che Man, Yaakob
Format: Conference or Workshop Item
Language:English
Published: Halal Products Research Institute, Universiti Putra Malaysia 2009
Online Access:http://psasir.upm.edu.my/id/eprint/19938/1/73-14.pdf
Description
Summary:The porcine-specific polymerase chain reaction (PCR) assay was developed to detect the presence of pork in raw meat either in pure or in a mixture with different meat species. A porcine-specific DNA fragment could be amplified using porcine-specific primer designed based on a porcine specific sequence of mitochondrial D-loop gene. Amplification of porcine DNA produced 174 bp porcine-specific DNA fragment and no PCR products detected when assay applied to DNA of other meat species confirming the specificity of the primers. The assay has a high potential to be employed in detection of pork in raw meat products.

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