Rapid species identification in meat by using satellite DNA probes.
A fast procedure for species identification in heated meat is described. Deoxyribonucleic acid (DNA) was isolated from meat samples by an alkaline extraction method and hybridized to a conjugate of a specific oligonucleotide and alkaline phosphatase. The oligonucleotide probes are based on satellite DNA, tandem-repeated sequences, which are highly specific for species. Probes are developed for the identification of meat from cattle, sheep/goat, horse, deer, pig, chicken and turkey. Differentiation between closely related species like chicken and turkey is possible. Admixtures of 1-5% of meat of one species in another could be detected. The complete assay of up to 50 samples takes 4 h. Heated meat samples could be analysed.
Buntjer
J B
JB
Department of the Science of Food and Animal Origin, Utrecht University, The Netherlands.
Lenstra
J A
JA
Haagsma
N
N
D000818:Animals; D001483:Base Sequence; D002417:Cattle; D002645:Chickens; D003296:Cooking; D015342:DNA Probes; D004276:DNA, Satellite / Q000032:analysis*; D003670:Deer; D006041:Goats; D006736:Horses; D008460:Meat / Q000145:classification*; D008969:Molecular Sequence Data; D015345:Oligonucleotide Probes; D012756:Sheep; D013045:Species Specificity; D013552:Swine; D014422:Turkeys
D015342:DNA Probes; D004276:DNA, Satellite; D015345:Oligonucleotide Probes