Halal authentication of raw meats using PCR amplification of mitchondrial DNA

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

Chicken (Gallus gallus), cattle (Bos taurus), goat (Capra hircus), pig (Sus scrofa domestica) and wild boar (Sus scrofa linneus) raw meats were examined using PCR amplification of mitchondrial DNA. Three oligoprimers were used to amplified mitochondria DNA (mtDNA) of cytochrome b (two types of primers) and mitochondrial 12s rRNA (mt-12s rDNA) (one type of primer) gene for vertebrate-specific. The amplification PCR products of 359 bp and 531 bp were successfully amplified from the cyt b gene of pig and wild boar meats using two type of mtDNA. None of the band was observed for chicken, cattle and goat. While, the amplification product of all meats using mt-12S rDNA gene were successfully produced a single band with molecular size of 456 bp, which were as expected due to all animals were veterbrate-specific. Thus, this primer could not be used to detect the pig DNA in raw meat samples. In the present work, the PCR amplification of mtDNA of cytochrome b has been shown as a suitable tool for rapid detection of pig DNA in foods.

Original languageEnglish
Pages (from-to)1489-1491
Number of pages3
JournalInternational Food Research Journal
Volume18
Issue number4
Publication statusPublished - 2011

Fingerprint

raw meat
Meat
Sus scrofa
Polymerase Chain Reaction
DNA
Swine
swine
Goats
Chickens
Mitochondria
mitochondria
wild boars
Ribosomal DNA
cytochrome b
cattle
Cytochrome b Group
goats
meat
chickens
Genes

Keywords

  • Halal authentication
  • Mitochondrial DNA (mtDNA)
  • PCR amplification

ASJC Scopus subject areas

  • Food Science

Cite this

Halal authentication of raw meats using PCR amplification of mitchondrial DNA. / Abd. Mutalib, Sahilah; Norhayati, Y.; Abdullah Sani, Norrakiah; Abdullah, Aminah; Wan Mustapha, Wan Aida.

In: International Food Research Journal, Vol. 18, No. 4, 2011, p. 1489-1491.

Research output: Contribution to journalArticle

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