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Detection of Chicken and Turkey Meat in Meat Mixtures by Using Real‐Time PCR Assays
Author(s) -
Kesmen Zulal,
Yetiman Ahmet E.,
Şahin Fikrettin,
Yetim Hasan
Publication year - 2012
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02536.x
Subject(s) - taqman , real time polymerase chain reaction , polymerase chain reaction , food science , raw meat , microbiology and biotechnology , chemistry , biology , chromatography , biochemistry , gene
  In this study, TaqMan‐based real‐time Polymerase Chain Reaction (PCR) techniques were developed for the detection of chicken and turkey meat in raw and heat‐treated meat mixtures. Primers and TaqMan probe sets were designed to amplify 86 bp and 136 bp fragments for the chicken and turkey species, respectively, on the mitochondrial NADH dehydrogenase subunit 2 gene. In the results, it was possible to detect each species at the level of 0.1 pg template DNA with the TaqMan probe technique without any cross‐reactivity with nontarget species (bovine, ovine, donkey, pork, and horse) while the detection level was 1 pg template DNA using conventional PCR. The TaqMan probe assays used in this study allowed the detection of as little as 0.001% level of both species in the experimental meat mixtures, prepared by mixing chicken and turkey meat with beef at different levels (0.001% to 10%). In conclusion, TaqMan probe assays developed in this research are promising tools in the specific identification and sensitive quantification of meat species even in the case of heat‐treated meat products, and suitable for a rapid, automated, and routine analysis.

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