Identifying of meat species using Polymerase Chain Reaction (PCR)

Chow Ming Foong, Norrakiah Abdullah Sani

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Meat has been widely consumed as an important protein source in daily life of human. Furthermore, with busy and intense urban lifestyle, processed food is now one of the main protein sources of one's diet. Consumers rely on the food labeling to decide if the meat product purchased is safe and reliable. Therefore, it is important to ensure the food labeling is done in a correct manner to avoid consumer fraud. More consumers are now concern about the food quality and safety as compared to before. This study described the meat species identification and detection method using Polymerase Chain Reaction (PCR) in 8 types of meats (cattle, buffalo, goat, sheep, chicken, duck, pork and horse). The objective of this study is to decide on the specificity of oligonucleotide sequences obtained from previous study. There were 5 proposed oligonucleotide primer in this study. The main important finding in this work is the specificity of oligonucleotide primers to raw meats. It if found that the oligonucleotide primers proposed were not specific to the local raw meat species. Therefore, further study is needed to obtain a species-specific oligonucletide primers for PCR, in order to be applied in food product testing.

Original languageEnglish
Title of host publicationAIP Conference Proceedings
Pages680-686
Number of pages7
Volume1571
DOIs
Publication statusPublished - 2013
Event2013 UKM Faculty of Science and Technology Post-Graduate Colloquium - Selangor
Duration: 3 Jul 20134 Jul 2013

Other

Other2013 UKM Faculty of Science and Technology Post-Graduate Colloquium
CitySelangor
Period3/7/134/7/13

Fingerprint

polymerase chain reaction
primers
food
oligonucleotides
marking
cattle
goats
sheep
proteins
horses
diets
chickens
products
safety

Keywords

  • Authenticity
  • Identification
  • Meat
  • Polymerase Chain Reaction (PCR)
  • Species specific

ASJC Scopus subject areas

  • Physics and Astronomy(all)

Cite this

Identifying of meat species using Polymerase Chain Reaction (PCR). / Foong, Chow Ming; Abdullah Sani, Norrakiah.

AIP Conference Proceedings. Vol. 1571 2013. p. 680-686.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Foong, CM & Abdullah Sani, N 2013, Identifying of meat species using Polymerase Chain Reaction (PCR). in AIP Conference Proceedings. vol. 1571, pp. 680-686, 2013 UKM Faculty of Science and Technology Post-Graduate Colloquium, Selangor, 3/7/13. https://doi.org/10.1063/1.4858733
Foong, Chow Ming ; Abdullah Sani, Norrakiah. / Identifying of meat species using Polymerase Chain Reaction (PCR). AIP Conference Proceedings. Vol. 1571 2013. pp. 680-686
@inproceedings{0941887ce9164dad93b2119c84e08a9b,
title = "Identifying of meat species using Polymerase Chain Reaction (PCR)",
abstract = "Meat has been widely consumed as an important protein source in daily life of human. Furthermore, with busy and intense urban lifestyle, processed food is now one of the main protein sources of one's diet. Consumers rely on the food labeling to decide if the meat product purchased is safe and reliable. Therefore, it is important to ensure the food labeling is done in a correct manner to avoid consumer fraud. More consumers are now concern about the food quality and safety as compared to before. This study described the meat species identification and detection method using Polymerase Chain Reaction (PCR) in 8 types of meats (cattle, buffalo, goat, sheep, chicken, duck, pork and horse). The objective of this study is to decide on the specificity of oligonucleotide sequences obtained from previous study. There were 5 proposed oligonucleotide primer in this study. The main important finding in this work is the specificity of oligonucleotide primers to raw meats. It if found that the oligonucleotide primers proposed were not specific to the local raw meat species. Therefore, further study is needed to obtain a species-specific oligonucletide primers for PCR, in order to be applied in food product testing.",
keywords = "Authenticity, Identification, Meat, Polymerase Chain Reaction (PCR), Species specific",
author = "Foong, {Chow Ming} and {Abdullah Sani}, Norrakiah",
year = "2013",
doi = "10.1063/1.4858733",
language = "English",
isbn = "9780735411999",
volume = "1571",
pages = "680--686",
booktitle = "AIP Conference Proceedings",

}

TY - GEN

T1 - Identifying of meat species using Polymerase Chain Reaction (PCR)

AU - Foong, Chow Ming

AU - Abdullah Sani, Norrakiah

PY - 2013

Y1 - 2013

N2 - Meat has been widely consumed as an important protein source in daily life of human. Furthermore, with busy and intense urban lifestyle, processed food is now one of the main protein sources of one's diet. Consumers rely on the food labeling to decide if the meat product purchased is safe and reliable. Therefore, it is important to ensure the food labeling is done in a correct manner to avoid consumer fraud. More consumers are now concern about the food quality and safety as compared to before. This study described the meat species identification and detection method using Polymerase Chain Reaction (PCR) in 8 types of meats (cattle, buffalo, goat, sheep, chicken, duck, pork and horse). The objective of this study is to decide on the specificity of oligonucleotide sequences obtained from previous study. There were 5 proposed oligonucleotide primer in this study. The main important finding in this work is the specificity of oligonucleotide primers to raw meats. It if found that the oligonucleotide primers proposed were not specific to the local raw meat species. Therefore, further study is needed to obtain a species-specific oligonucletide primers for PCR, in order to be applied in food product testing.

AB - Meat has been widely consumed as an important protein source in daily life of human. Furthermore, with busy and intense urban lifestyle, processed food is now one of the main protein sources of one's diet. Consumers rely on the food labeling to decide if the meat product purchased is safe and reliable. Therefore, it is important to ensure the food labeling is done in a correct manner to avoid consumer fraud. More consumers are now concern about the food quality and safety as compared to before. This study described the meat species identification and detection method using Polymerase Chain Reaction (PCR) in 8 types of meats (cattle, buffalo, goat, sheep, chicken, duck, pork and horse). The objective of this study is to decide on the specificity of oligonucleotide sequences obtained from previous study. There were 5 proposed oligonucleotide primer in this study. The main important finding in this work is the specificity of oligonucleotide primers to raw meats. It if found that the oligonucleotide primers proposed were not specific to the local raw meat species. Therefore, further study is needed to obtain a species-specific oligonucletide primers for PCR, in order to be applied in food product testing.

KW - Authenticity

KW - Identification

KW - Meat

KW - Polymerase Chain Reaction (PCR)

KW - Species specific

UR - http://www.scopus.com/inward/record.url?scp=84897786957&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84897786957&partnerID=8YFLogxK

U2 - 10.1063/1.4858733

DO - 10.1063/1.4858733

M3 - Conference contribution

AN - SCOPUS:84897786957

SN - 9780735411999

VL - 1571

SP - 680

EP - 686

BT - AIP Conference Proceedings

ER -