Research On The Identification Of Species Of Processed Meat Products In Livestock And Poultry

In recent years, events of meat products adulteration occurred frequently. For instance, “horseflesh scandal”, which was happened in Europe in 2013. In the same year, “fake mutton” was happened in inland. These “hangs sheep head sell vinegar” behavior greatly harm physical and mental health of consumers. Therefore, it is of vital significance to identify accurately species of ingredients of animal origin in food. At present, there are two kinds of methods for identifying the species in meat and meat products, protein identification and PCR identification with electrophoresis analysis. However, each of the two methods has a fatal weakness. On the one hand, the former method can only identify fresh meat instead of meat products which have been processed. On the other hand, there are false positive results with the latter method sometimes. By contrast, DNA Barcoding can identify accurately the species of processed meat products.It is the first time to identify the species of meat products of livestock and poultry by DNA Barcoding base on two genes(double markers method, for short) in this study. The method takes COI and 16 S rRNA as target genes at the same time. Firstly, genomic DNA of measured meat or meat products will be extracted, then DNA will be sequenced after PCR amplification. Secondly, the DNA sequences will be compared with standard database of NCBI. Thirdly, confirming the species of meat or meat products according to the compared results.Six kinds of livestock and poultry(pig, beef, mutton, chicken, duck and goose) fresh meat and commercial beef jerks are objects of this study. Evaluating the identifying results according to electrophoretogram of genomic DNA, PCR products and figure of DNA sequencing. This study researches the influence of identifying results with high temperature, adulterating processing, as well as identifies the species of ingredients of animal origin in commercial beef jerks.This study found that the genomic DNA of fresh meat after processing with high temperature were destroyed seriously, but these meat which were processed within five minutes still can be identified by DNA Barcoding; and Mixed meat can be identified according to the figure of DNA sequencing, yet the species of every ingredients can not be identified at the same time. This study also found that most of commercial beef jerks usually are made up of buffbeef, which are fake beef instead of true beef. It turned out that DNA Barcoding could not only judge the true or false of meat and meat products, but also identify the species of ingredients of animal origin in meat and meat products. As a molecular biological technique, DNA Barcoding has many advantages such as extensive applicability, high accuracy and low demand of professional background. Therefore, it is feasible to identify the species of processed livestock and poultry meat products by DNA Barcoding.