Identification of pork in raw meat using porcine-specific polymerase chain reaction assay

Citation

Khairil Mokhtar, Nur Fadhilah and Mustafa, Shuhaimi and Sazili, Awis Qurni and Nordin, Rumaisa and Che Man, Yaakob (2009) Identification of pork in raw meat using porcine-specific polymerase chain reaction assay. In: 3rd IMT-GT International Symposium on Halal science and Management 2009, 21-22 Dec. 2009, KLIA Sepang, Malaysia. (pp. 101-104).

Abstract

The porcine-specific polymerase chain reaction (PCR) assay was developed to detect the presence of pork in raw meat either in pure or in a mixture with different meat species. A porcine-specific DNA fragment could be amplified using porcine-specific primer designed based on a porcine specific sequence of mitochondrial D-loop gene. Amplification of porcine DNA produced 174 bp porcine-specific DNA fragment and no PCR products detected when assay applied to DNA of other meat species confirming the specificity of the primers. The assay has a high potential to be employed in detection of pork in raw meat products.

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Additional Metadata

Item Type:	Conference or Workshop Item (Paper)
Divisions:	Halal Products Research Institute
Publisher:	Halal Products Research Institute, Universiti Putra Malaysia
Keywords:	Porcine-specific PCR assay; Mitochondrial D-loop gene; Specificity; Detection limit; Sensitivity
Depositing User:	Samsida Samsudin
Date Deposited:	29 Apr 2013 03:15
Last Modified:	03 Aug 2018 08:36
URI:	http://psasir.upm.edu.my/id/eprint/19938
Statistic Details:	View Download Statistic

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