Random amplified polymorphic DNA (RAPD) fingerprints for identification of red meat animal species

The random amplified polymorphic DNA (RAPD) method was used to generate fingerprint patterns for 10 meat species: wild boar, pig, horse, buffalo, beef, venison, dog, cat, rabbit and kangaroo. A total of 29 10-nucleotide primers, with GC contents ranging from 50–80%, were evaluated for their specific...

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Published inMeat science Vol. 48; no. 3; pp. 275 - 285
Main Authors Koh, M.C., Lim, C.H., Chua, S.B., Chew, S.T., Phang, S.T.W.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.03.1998
Elsevier
Subjects
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
Polymerase chain reaction
Analysis method
Genetic marker
Random amplified polymorphic DNA
Fingerprint method
Quality control
Meat product
Identification
Adulteration
Species
Meat
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Summary:The random amplified polymorphic DNA (RAPD) method was used to generate fingerprint patterns for 10 meat species: wild boar, pig, horse, buffalo, beef, venison, dog, cat, rabbit and kangaroo. A total of 29 10-nucleotide primers, with GC contents ranging from 50–80%, were evaluated for their specificity and efficiency. The fingerprint patterns that were generated were found in some cases to be species-specific, i.e. one species could be differentiated from another. The advantages and disadvantages of using RAPD-PCR for the identification of red meat species are also discussed.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(97)00104-6