DEVELOPMENT OF MULTIPLEX PCR FOR PORK AND BEEF IDENTIFICATION IN FOOD PRODUCTS

Abstract

Currently, meat products on the market are not strictly monitored. Several products are adulterated or mixed with cheaper ingredients to increase illegal profits. This problem is hardly solved due to the unprecise authentication when using traditonal methods. In the present study, multiplex PCR assay was developed and applied to distinguish between pork and beef and processed products. The method based on the gene detection of COI for pork and ND5 for beef. After optimization, the suitable parameters for muliplex PCR reactions are follows: DNA concentration at 50 ng/µL, primer concentration at 10 µM and annealing temperature at 57 ºC. Specific PCR amplifications for pork and beef are 294 bp and 106 bp, repectively. The established multiplex PCR were also applied successfully to confirm the adulteration of meat products on markets.

Keywords: Beef, pork, multiplex PCR, meat authentication, mixed meat.