The aim of this study was to develop an ultra-fast method for meat identification using convection Palm PCR, based on the mitochondrial cytochrome b (Cyt b) gene. Amplicon size was designed to be different for beef, lamb, and pork. When these primer sets were used, each species-specific set detected the target meat species in singleplex and multiplex modes in a 24 min PCR run. The convection PCR method could detect as low as 1% of meat adulteration. The method work with both raw and processed meat. The approach can be used in the laboratory, and has potential for rapid on-site application. 

Read the abstract at: Rapid PCR meat species identification

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