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Food Chem. 2016 Nov 1;210:102-6. doi: 10.1016/j.foodchem.2016.04.084. Epub 2016 Apr 19.

Quantitative detection of pork in commercial meat products by TaqMan® real-time PCR assay targeting the mitochondrial D-loop region.

Author information

1
Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea.
2
Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea. Electronic address: hykim@khu.ac.kr.

Abstract

The TaqMan® real-time PCR assay using the mitochondrial D-loop region was developed for the quantitative detection of pork in processed meat products. The newly designed primers and probe specifically amplified pork without any cross-reactivity with non-target animal species. The limit of detection of the real-time PCR assay was 0.1pg of heat-treated pork meat and 0.1% (w/w) pork meat in beef and chicken meat mixtures. The quantitative real-time PCR assay was applied to analyze the pork meat content in 22 commercial processed meat products including jerkies, press hams, sausages, hamburger patties and steaks, grilled short rib patties, and nuggets. The developed real-time PCR method was able to detect pork meat in various types of processed meat products that declared the use of pork meat on their label. All processed meat products that declared no use of pork meat showed a negative result in the assay. The method developed in this study showed sensitivity and specificity in the quantification of pork meat in commercial processed meat products.

KEYWORDS:

Meat products; Mitochondrial D-loop region; Pork; Quantification; TaqMan real-time PCR

PMID:
27211626
DOI:
10.1016/j.foodchem.2016.04.084
[Indexed for MEDLINE]

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