Development of a PCR based genotyping procedure to identify the adulterations to beef in Sri Lankan meat market
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
Meat is consumed by the Sri Lankan people as a major source of dietary protein. Meat contains
over 20 different proteins with a high biological value and contains almost all the essential
amino acids (Vercoe et al., 1997). Substitution of an expensive meat type with a cheaper or
unaccepted meat type is a major problem associated with the meat industry. Therefore, the
determination of food authenticity and the detection of adulteration are important to protect
consumer rights (Gupta et al., 2012). Identification of the species of origin of the meat sample is
relevant to consumers for several reasons such as possible economic loss due to fraudulent
adulterations, medical requirements of individuals who might have specific allergies and
religious reasons (Miguel et al., 2004).
The beef industry in Sri Lanka is relatively small scale when compared with other countries.
The per-capita availability of beef was 1.71 Kg/year in 2011 (Department of Animal Production
and Health, 2011). However, a considerable amount of the Sri Lankan population consumes
beef and the potential for beef to be substituted by other meat types is higher. Buffaloes are
considered as a protected species in Sri Lanka and therefore slaughtering is banned (Animal act,
1958). However, Buffalo meat is often used to adulterate beef. This is mainly because Buffalo
meat is comparable to beef in many of the physicochemical, nutritional, functional properties
and palatable attributes (Anjaneyulu et al., 1990). Apart from taking buffalo meat as a possible
adulterant of beef, this study also tried to distinguish goat meat and dog meat from beef as well
using DNA fingerprinting approaches.
Methodology
Sample collection and DNA extraction: blood samples from Cattle, Goat and Dog and a Buffalo
meat sample was obtained. Blood samples were stored at 4°C and meat samples were stored at -
20°C. DNA was extracted from blood samples using the Phenol-Chloroform-Isoamyl alcohol
method with modifications (Sambrook and Russell, 2001). DNA was extracted from the meat
sample using the Promega Wizard SV Genomic DNA Purification System. DNA samples were
quantified using UV absorption spectrophotometer at 260 nm. By using the quantified DNA
solutions, working DNA solutions with the concentration of 60 ng/µl were prepared.
Description
Keywords
Animal Sciences, Meat, Meat Consumption, Biotechnology, Molecular Biology, Agriculture