FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (8): 249-252.doi: 10.7506/spkx1002-6630-201308054

Previous Articles     Next Articles

Quick Identification of Five Species of Meat by PCR Assay

LI Tong,YIN Yan, WANG Hai,JIANG Yan-bin,HOU Dong-jun,YUAN Qi-peng, YU Lei   

  1. 1. Quality Control and Inspection Center for Domestic Animal Products, Ministry of Agriculture, Beijing 100125, China;2. College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China
  • Received:2011-12-22 Revised:2013-03-11 Online:2013-04-25 Published:2013-05-07
  • Contact: Lei Yu E-mail:yulei0229@hotmail.com

Abstract: A new method was established to identify five species of meat such as beef, mutton, pork, chicken and duck through polymerase chain reaction (PCR). Using specific primers and total DNA from each species of meat as the template, fragments with sizes of 494, 716, 611, 259 bp and 350 bp were obtained, respectively. Our results were further confirmed through the digestion of restriction enzymes. In addition, mutton with 1% added beef, pork, chicken and duck was identified using the designed primers. The detection limit of this method was 1%. Quick and accurate identification of meat can be achieved using it.

Key words: polymerase chain reaction, meat identification, mixed meat, beef, mutton

CLC Number: