DETECTION OF PIG MEAT, LIVER AND LARD IN BEEF BY CE-SSCP
2015
Ádám Simon | Ákos Tisza | Ádám Csikós | András Jávor | Levente Czeglédi
Identification of animal species from foodstuffs is important in order to identify frauds to prevent substitutions and admixtures in animal products. In this paper we demonstrate the identification of cattle and pig species by polymerase chain reaction (PCR) capillary electrophoresis - single stranded conformation polymorphism (CE-SSCP) method. The procedure is based on the amplification of the 12S rRNA gene encoded in the mitochondrial DNA (mtDNA). Since mtDNA copy number is highly tissue dependent mixtures of different pig tissues in cattle meat were prepared, at a concentration of 1, 5, 10, 20 w/w% of pig lard, liver and loin. It was determined that regardless the tissue type pig DNA can be detected by CE-SSCP at each contamination level.
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