Species identification in meat products: A new screening method based on high resolution melting analysis of cyt b gene

• Published in: Food chemistry Vol. 237; pp. 701 - 706
• Main Authors: Lopez-Oceja, A., Nuñez, C., Baeta, M., Gamarra, D., de Pancorbo, M.M.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.12.2017
• Subjects: adulterated products; Animals; cattle; chickens; Coturnix; Coturnix coturnix; Cytochrome B; Cytochromes b - genetics; DNA; DNA Primers; genes; High resolution melting; Horses; Meat; Meat Products; Meleagris gallopavo; melting; Mitochondrial DNA; Oryctolagus cuniculus; screening; sheep; Species identification; swine; traceability; Transition Temperature; High resolution melting; Mitochondrial DNA; Cytochrome B; Species identification

•Meat species identification is an important issue due to food adulteration.•The cyt b 148 bp universal primer used is capable to identify all the species analized.•Eight meat species have been identified by rtPCR and HRM profiles.•Five meat mixtures have been identified and approximate DNA percenta...