title: Direct and highly species-specific detection of pork meat and fat in meat products by PCR amplification of mitochondrial DNA.
abstract: Highly species-specific primers for pork D-loop mtDNA have been designed. Use of these and restrictive PCR amplification conditions has improved a reliable and rapid method for detecting a PCR-amplified 531 bp band from pork. It has been proved useful for detecting both pork meat and fat in meat mixtures, including those dry-cured and heated by cooking. Absence of response in PCR-amplified samples or mixtures from bovine, ovine, chicken, and human was also demonstrated. Furthermore, wild boar and pork samples can be also easily distinguished by a simple AvaII restriction analysis.
authors.affiliation: Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Universidad de Zaragoza, E-50013 Zaragoza, Spain.
authors.forename: J F
authors.initials: JF
authors.lastname: Montiel-Sosa
authors.forename: E
authors.initials: E
authors.lastname: Ruiz-Pesini
authors.forename: J
authors.initials: J
authors.lastname: Montoya
authors.forename: P
authors.initials: P
authors.lastname: Roncalés
authors.forename: M J
authors.initials: MJ
authors.lastname: López-Pérez
authors.forename: A
authors.initials: A
authors.lastname: Pérez-Martos
mesh_terms: D000818:Animals; D002417:Cattle; D004272:DNA, Mitochondrial / Q000737:chemistry*; D005784:Gene Amplification; D006801:Humans; D008461:Meat Products; D016133:Polymerase Chain Reaction; D013045:Species Specificity; D013552:Swine
chemical_list: D004272:DNA, Mitochondrial