Evaluation of High Resolution Melting (HRM) Analysis for Meat Species Identification of Raw and Cooked Meat

Peyman Gholamnezhad,Seyed Amir Ali Anvar,Abbasali Motallebi,Gholamreza Nikbakht Brujeni,Hamed Ahari

doi:10.3390/separations8080116

Peyman Gholamnezhad, Seyed Amir Ali Anvar + Show 3 more

Open Access

https://doi.org/10.3390/separations8080116

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Abstract

The current study aimed to examine a real-time PCR assay with high-resolution melting (HRM) analysis for the species identification of minced meat samples. Meat samples from several animal species were purchased and minced separately or as a mixture of two species. DNA was extracted from all meat samples and subjected to real-time PCR assay by amplifying species-specific mitochondrial cytochrome b regions. Regarding the meat mixtures, two separate melting curves with specific melt peak temperatures (Tm) were detected. Additionally, DNA from each species was quantified, based on the calibration curves. The results showed that a real-time PCR assay with HRM analysis is suitable for the species identification of meat products, and could be used for the detection of meat frauds.

Highlights

Since ancient times, meat has been considered a primary food source in people’s daily diet
The quantitative PCR (qPCR) data showed that the primers, explicitly designed for cytochrome b fragments of beef, mutton, chicken, and turkey meat, were adequately efficient
Our results indicate the sensitivity and specificity of a real-time polymerase chain reaction (PCR) assay with high-resolution melting (HRM)

Summary

Introduction

Meat has been considered a primary food source in people’s daily diet. It is recognized as a valuable source of proteins, including all essential amino acids necessary for human health. Minced or ground meat of different animal species (mainly beef) is one of the most popular meat products, and is widely used in many recipes, including pizza, hamburgers, sausages, and kebabs around the world [3]. Among different meat products, minced meat is most commonly subjected to adulteration, since after chopping and mixing with other ingredients, it is not possible to distinguish all of the raw components. Due to the increasingly common use of minced meat in processed foods, especially in modern societies, manufacturers must correctly label their meat products

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