Volume: 49 Issue: 2
Year: 2018, Page: 34-39,
Received: Aug. 7, 2017 Accepted: Aug. 22, 2017 Published: July 1, 2018
Adulteration of higher quality meat with cheaper or inferior quality meat is prevalent in the meat industry. Identification of meat from closely related meat species based on morphological features of meat is very difficult and it becomes even worse if meat is cooked or processed. The present study investigated the use of polymerase chain reaction- restriction fragment length polymorphism analysis (PCRRFLP) of the mitochondrial cytochrome b (cyt-b) gene sequence for identification of fresh and pressure-cooked meats of cattle, buffalo, sheep, goat and pig. PCR amplification yielded a 609 bp fragments from both fresh as well as pressure cooked meat of all these species. The amplicons were digested with TaqI and AluI restriction enzymes, resulting a pattern that could identify and differentiate each of above species. Pressure cooking of meat did not affect the RFLP patterns of above species.
Keywords: fresh meat, pressure cooked meat, mitochondrial DNA, cyt-b gene, PCR-RFLP
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© 2018 Ajith et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.