chicken (4)

10031480662?profile=RESIZE_400x

Russian scientists have developed a rapid test for chicken and pork in processed meat products, which takes 33 minutes to complete and can be done in-situ without the need of laboratory equipment. The test consists of a 3 min of crude DNA extraction, 20 min of recombinase polymerase amplification (RPA) at 39 °C, and 10 min of lateral flow assay (LFA) detection. The RPA–LFA assay is based on designed fluorescein and biotin-labelled primers developed from the cytochrome B gene, which can identify as little as 0.001% w/w  of the target meat component. The assay was tested on  processed meat products and to meat after heating, and the results were confirmed by real-time PCR.

You can read the full open access paper here

Read more…

M&S, Aldi and Lidl have suspended buying chicken from the 2 Sisters Food Group’s West Bromwich plant following a Guardian and ITV News investigation that it had changed slaughter dates, durability dates and even the origin of chicken. M&S and the FSA are conducting their own investigations after the revelations.

 

Read more…

This study evaluated the application of relative quantification of unique heat-stable species specific peptides in highly processed meat proteins. Using nano-LC-QTOF-MS/MS, 20 new, heat-stable peptide markers unique to chicken, duck and goose were identified. The method enabled detection of 1% (w/w) of chicken and 1% (w/w) pork in a mixture of the meat of three species, as well as 0.8% (w/w) beef proteins in commercial poultry frankfurters. This method includes a correction factor for each protein, based on the peptide MS detection probabilities, which are influenced by the physicochemical properties of the peptide. Considerable differences in abundance of myofibrillar and sarcoplasmic proteins were observed between samples and illegal proportions of ingredients were discovered.

Read the abstract at: Meat species quantification using peptide markers

Read more…