Molecular Genetic Approaches to Detect Meat Adulteration


Introduction

Many studies worldwide emphasized that adulteration of high-priced meat with cheaper meat, is one of the most common examples of fraudulence prevalent in meat industry without any consideration of economic, religious or health implications. Recent surveys in UK, using ELISA technique, have revealed that some meat sold as Halal contain pork. Numerous analytical methods that rely on protein analysis have been developed for identification of the meat-producing species. However, proteins are known to lose their biological activity following animal’s slaughter while their presence and characteristics depend on cell types, most of them are heat-affected. Thus, for species identification, a DNA, rather than a protein, analysis would be preferable. The proposed work aims at establishing a DNA based techniques to detect meat and meat products adulteration.

The proposed work involves 3 stages:

Stage I: focuses on collection and preservation of non-processed and processed meat samples. From which, mitochondrial and genomic DNA will be extracted.    

Stage II: related to fresh (non-processed) meat on which mitochondrial genes will be manipulated using PCR-RFLP and sequencing techniques to obtain data allowing the discrimination between species and identification of individual species.        

Stage III: deals with processed mixed meat on which genomic DNA will be manipulated to conduct the following:

  • Molecular genetic fingerprinting (using RAPD technique);
  • Specific characteristic band sequencing;
  • Primer designing;
  • primer specifitying Verification; and
  • Multiplex PCR.

Proposed Research Objectives

1- Introduce Sensitive, accurate and rapid molecular genetic technique for detection meat adulteration, which would contribute to the development meat diagnostic kit   

2- Detect the polymorphism of mt cytochrome b gene and 12SrRNA gene in some species commonly and not commonly used for producing meat and meat products for human consumption

3- Conduct fingerprinting for some species commonly or not commonly used for producing meat and meat products for human

Expected output

1- Molecular genetic fingerprints for some species    commonly and not commonly, or prohibitely used for producing meat and meat products for human consumption   

2- Sensitive, accurate and rapid molecular genetic   technique for detection meat adulteration kit.