Title of article :
Analysis of raw meats and fats of pigs using polymerase chain reaction for Halal authentication
Author/Authors :
Aida، نويسنده , , A.A. and Che Man، نويسنده , , Y.B. and Wong، نويسنده , , C.M.V.L. and Raha، نويسنده , , A.R. and Son، نويسنده , , R.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2005
Abstract :
A method for species identification from pork and lard samples using polymerase chain reaction (PCR) analysis of a conserved region in the mitochondrial (mt) cytochrome b (cyt b) gene has been developed. Genomic DNA of pork and lard were extracted using Qiagen DNeasy® Tissue Kits and subjected to PCR amplification targeting the mt cyt b gene. The genomic DNA from lard was found to be of good quality and produced clear PCR products on the amplification of the mt cyt b gene of approximately 360 base pairs. To distinguish between species, the amplified PCR products were cut with restriction enzyme BsaJI resulting in porcine-specific restriction fragment length polymorphisms (RFLP). The cyt b PCR-RFLP species identification assay yielded excellent results for identification of pig species. It is a potentially reliable technique for detection of pig meat and fat from other animals for Halal authentication.
Keywords :
pork , Cytochrome b , lard , RFLP , PCR
Journal title :
Meat Science
Journal title :
Meat Science