Direct and highly species-specific detection of pork meat and fat in meat products by PCR amplification of mitochondrial DNA |
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Authors: | Montiel-Sosa J F Ruiz-Pesini E Montoya J Roncalés P López-Pérez M J Pérez-Martos A |
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Institution: | Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Universidad de Zaragoza, E-50013 Zaragoza, Spain. |
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Abstract: | Highly species-specific primers for pork D-loop mtDNA have been designed. Use of these and restrictive PCR amplification conditions has improved a reliable and rapid method for detecting a PCR-amplified 531 bp band from pork. It has been proved useful for detecting both pork meat and fat in meat mixtures, including those dry-cured and heated by cooking. Absence of response in PCR-amplified samples or mixtures from bovine, ovine, chicken, and human was also demonstrated. Furthermore, wild boar and pork samples can be also easily distinguished by a simple AvaII restriction analysis. |
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