Direct and highly species-specific detection of pork meat and fat in meat products by PCR amplification of mitochondrial DNA.
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.
Montiel-Sosa
J F
JF
Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Universidad de Zaragoza, E-50013 Zaragoza, Spain.
Ruiz-Pesini
E
E
Montoya
J
J
Roncalés
P
P
López-Pérez
M J
MJ
Pérez-Martos
A
A
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
D004272:DNA, Mitochondrial