title: Multiplex-PCR As a Rapid and Sensitive Method for Identification of Meat Species in Halal-Meat Products.
abstract: BACKGROUND
  Species identification and authentication in meat products are important subjects for ensuring the health of consumers. The multiplex-PCR amplification and species- specific primer set were used for the identification of horse, donkey, pig and other ruminants in raw and processed meat products.
  
  
  METHODS
  Oligonucleotid primers were designed and patented for amplification of species-specific mitochondrial DNA sequences of each species and samples were prepared from binary meat mixtures.
  
  
  RESULTS
  The results showed that meat species were accurately determined in all combinations by multiplex-PCR, and the sensitivity of this method was 0.001 ng, rendering this technique open to and suitable for use in industrial meat products. It is concluded that more fraud is seen in lower percentage industrial meat products than in higher percentage ones. There was also more fraud found in processed products than in raw ones.
  
  
  CONCLUSIONS
  This rapid and useful test is recommended for quality control firms for applying more rigorous controls over industrial meat products, for the benefit of target consumers.
authors.affiliation: Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz. Iran.
authors.forename: Mahsa
authors.initials: M
authors.lastname: Alikord
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Isfahan. Iran.
authors.forename: Javad
authors.initials: J
authors.lastname: Keramat
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Isfahan. Iran.
authors.forename: Mahdi
authors.initials: M
authors.lastname: Kadivar
authors.affiliation: Department of Microbiology, Faculty of Veterinary Medicine, Islamic Azad University Shahrekord Branch, Shahrekord, Chahar Mahaal and Bakhtia. Iran.
authors.forename: Hassan
authors.initials: H
authors.lastname: Momtaz
authors.affiliation: Department of Chemical Engineering, Mahidol University. Thailand.
authors.forename: Mohammad N
authors.initials: MN
authors.lastname: Eshtiaghi
authors.affiliation: Department of Food Science & Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz. Iran.
authors.forename: Aziz
authors.initials: A
authors.lastname: Homayouni-Rad
mesh_terms: D000818:Animals; D018397:Equidae / Q000235:genetics; D005504:Food Analysis / Q000379:methods*; D008460:Meat / Q000145:classification / Q000592:standards*; D060885:Multiplex Polymerase Chain Reaction / Q000379:methods / Q000662:veterinary*; D012067:Religion; D012418:Ruminants / Q000235:genetics; D013045:Species Specificity; D013552:Swine / Q000235:genetics
keywords: Halal; Identification; authentication; meat; multiplex-PCR; species