Identification of meat species in some meat products in Assiut city

Meat adulteration constitutes an important problem in Egypt. Adulteration of meat may occur by substitution of low priced or even banned meat species for that high priced one. In this study, agar gel immunodiffusion test [AGID] and polymerase chain reaction [PCR] techniques were applied for detection of meat adulteration. Meat extract from beef, chicken, pork and donkey were prepared. Hyperimmune sera were prepared in rabbits by subcutaneous injection of meat extracts and blood was collected to get the specific antisera. Positive results indicated by appearance of clear precipitation line between the antibody and the corresponding antigen with assurance that no cross reaction occurred between species. Two hundred samples from beef meat products [50 minced meats, 50 raw kofta, 50 sausages and 50 beef burger] were subjected to analysis by AGID technique. The incidence of adulteration of minced meat with each of chicken and pork were 6%. The rate of adulteration was 34% and 26% in raw kofta, 32% and 14% in sausage and 32% and 2% in beef burger, respectively. Donkey meat was detected only in beef burger at rate of 2%. For application of PCR technique specific primers for chicken, pork and donkey meat species were prepared; there molecular weights were 420, 343, and 350 bp, respectively. Deoxyribonucleic acid [DNA] was extracted from tested samples for detection of the previous species in these tested samples. Out of suspected and negative adulterated samples examined by AGID technique, fifty samples were reanalyzed by PCR technique. By using PCR technique the adulteration rates with chicken were 57%, 63.7%, 66.7% and 69% in minced meat, raw kofta, sausages and beef burger, respectively. The adulteration rates with pork were 35.7%, 45.5%, 41.7% and 23% in minced meat, raw kofta, sausages and beef burger, respectively. The adulteration rates with donkey meat were 7%, 18%, 8% and 7.7% in minced meat, raw kofta, sausages and beef burger, respectively

Detection of motive and modified soybean in sowed meat products lp4 Assiut city, Egypt

High metry prices prompted the meat industries in Egypt to produce various meat brands extended with soybean protiens. Genetically modified foods are often in the news. Much of the world has expreniced strong and increasing resistance to the introduction of and genetically modified foods ot the market place.Agar gel immunodiffusion[AGID] and polymerase chain reaction [PCR] were used to detect soybeans in some meat products [minced meat, raw kofta, sausage and beef burger]. PCR was applied due to stability of deoxyribonucleic acid [DNA] at high temprature and high conserved structure of DNA within all tissues of an individual. soybean was detected with AGID at 12%. 30% and 20% in raw kofta, sausage and beef burger, respectively, but not detected in minced meat.By using PCR native and modified soybeans were detcted in 100% and 69%, respectively in beed burger and at lower rates in other products

Detection of native and modified soybean in some meat production in Assiut city, Egypt

High meat prices prompted the meat industries in Egypt to produce various meat brands extended with soybean proteins. Genetically modified foods are often in the news. Much of the world has experienced strong and increasing resistance to the introduction of any genetically modified foods to the market place. Agar gel immunodiffusion [AGID] and polymerase chain reaction [PCR] were used to detect soybeans in some meat products [minced meat, raw kofta, sausage and beef burger]. PCR was applied due to stability of deoxyribonucleic acid [DNA] at high temperature and highly conserved structure of DNA within all tissues of an individual. Soybean was detected with AGID at 12%, 30% and 20% in raw kofta, sausage and beef burger, respectively, but not detected in minced meat. By using PCR native and modified soybeans were detected in 100% and 69%, respectively in beef burger and at lower rates in other products