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Asian Journal of Animal and Veterinary Advances
  Year: 2016 | Volume: 11 | Issue: 8 | Page No.: 505-510
DOI: 10.3923/ajava.2016.505.510
Meat Adulteration in Cooked Mutton Kebab with Cattle and Buffalo Meat and its Detection Using Mitochondrial DNA (mtDNA) Based Multiplex PCR
M. Mansoor Bhat, Imtiyaz A. Mantoo, Mir Salahuddin, Sheikh Adil and M. Ashraf Pal

Abstract:
Background and Objective: The incorrect labeling of meat products may have remarkable negative consequences on meat industry. The adulteration of meat needs to be taken care of in order to save the victimization of consumers. Keeping in view the adulteration chances in indigenous meat products of Kashmiri cuisine, the present study was carried out to study the detection of cattle and buffalo meat in cooked mutton kebab by mitochondrial DNA (mtDNA) based multiplex Polymerase Chain Reaction (PCR) method under laboratory conditions. Materials and Methods: Kebab was prepared as per the standardized processing schedule using pure mutton, cattle and buffalo meat and their admixtures in the ratios of 60:20:20, 80:10:10, 90:05:05 and 98:01:01, respectively. The trials were carried out in triplicate. The mtDNA from test samples was extracted as per the standard protocol. Various primers were used in the study for carrying out the PCR analysis. Results: The cyt b gene fragments of sizes 124, 472 and 585 bp for buffalo, cattle and sheep, respectively were amplified by the primers used in the study. In the mixed cooked kebab the detection of cattle and buffalo species was possible to a level of 1%. The characteristic band pattern for each species was achieved through successful amplification of cyt b gene fragments of mtDNA of the target species with band intensities of cattle and buffalo decreasing corresponding to their reduction level from 20-1%. Conclusion: In conclusion, the processing cooking (moist heating) and addition of non-meat ingredients showed no hindrance in the detection of meat species. Thus, the multiplex PCR procedure used in the present study proved to be effective and reliable in detecting the adulteration of cooked mutton kebab with cattle and buffalo meat up to 1% level.
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How to cite this article:

M. Mansoor Bhat, Imtiyaz A. Mantoo, Mir Salahuddin, Sheikh Adil and M. Ashraf Pal, 2016. Meat Adulteration in Cooked Mutton Kebab with Cattle and Buffalo Meat and its Detection Using Mitochondrial DNA (mtDNA) Based Multiplex PCR. Asian Journal of Animal and Veterinary Advances, 11: 505-510.

DOI: 10.3923/ajava.2016.505.510

URL: https://scialert.net/abstract/?doi=ajava.2016.505.510

 
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