title: Identification of species origin of meat and meat products on the DNA basis: a review.
abstract: The adulteration/substitution of meat has always been a concern for various reasons such as public health, religious factors, wholesomeness, and unhealthy competition in meat market. Consumer should be protected from these malicious practices of meat adulterations by quick, precise, and specific identification of meat animal species. Several analytical methodologies have been employed for meat speciation based on anatomical, histological, microscopic, organoleptic, chemical, electrophoretic, chromatographic, or immunological principles. However, by virtue of their inherent limitations, most of these techniques have been replaced by the recent DNA-based molecular techniques. In the last decades, several methods based on polymerase chain reaction have been proposed as useful means for identifying the species origin in meat and meat products, due to their high specificity and sensitivity, as well as rapid processing time and low cost. This review intends to provide an updated and extensive overview on the DNA-based methods for species identification in meat and meat products.
authors.affiliation: a Division of Livestock Products Technology , Indian Veterinary Research Institute , Izatnagar, Bareilly , 243122 , Uttar Pradesh , India.
authors.forename: Arun
authors.initials: A
authors.lastname: Kumar
authors.forename: Rajiv Ranjan
authors.initials: RR
authors.lastname: Kumar
authors.forename: Brahm Deo
authors.initials: BD
authors.lastname: Sharma
authors.forename: Palanisamy
authors.initials: P
authors.lastname: Gokulakrishnan
authors.forename: Sanjod Kumar
authors.initials: SK
authors.lastname: Mendiratta
authors.forename: Deepak
authors.initials: D
authors.lastname: Sharma
mesh_terms: D000818:Animals; D004247:DNA / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D016133:Polymerase Chain Reaction; D013045:Species Specificity
chemical_list: D004247:DNA
keywords: Meat speciation; PCR; adulteration; authentication; meat products