Quantitative Detection of Beef and Beef Meat Products Adulteration by the Addition of Duck Meat Using Micro Drop Digital Polymerase Chain Reaction

Chen Chen,Zan Wang,Jia Chen,Yongbo Li,Yan Zhang,Xian Li,Zhisheng Zhang,Wei Zhou

doi:10.1155/2020/2843056

Abstract

A single-copy specific primer was designed based on beef and duck samples and through drop digital polymerase chain reaction (ddPCR) for the quantitative analysis. Results revealed that the primers had no specific amplification with sheep, chicken, pork, or other species. Both the relationships between meat weight and DNA weight and between DNA weight and DNA copy number (C) were nearly linear within the dynamic range. To calculate the original meat weight from the DNA copy number, the DNA weight was used as the intermediate value to establish the following formulae: Mbeef = 0.058C − 1.86; Mduck = 0.0268C − 7.78. To achieve a good quantitative analysis, all species used in the experiment were made of lean meat. The accuracy of the method was verified by artificial adulteration of different proportions. Testing of the commercial samples indicated that adulteration is present in the market. The established digital PCR method provided an effective tool for monitoring the adulterated meat products and reducing the adulteration in the market.

Highlights

At present, many businesses that aspire economic benefits sell cheap meat as high-priced meat
Extraction and Determination of Genomic DNA from Beef and Duck Samples. e genomic DNA was extracted from pure meat samples of different qualities, and the results were determined by using NanoDrop 2000. is experiment measured optical density (OD) ratio, and the ratios were all in the range of 1.8 to 2.0, which was commonly accepted as good indicator for pure DNA [28]. ree replicates were performed in this step. e quality of the raw meat and the DNA content of the beef and duck samples displayed a good linear relationship within the gradient range of the weighed meat samples of different qualities (Figures 2 and 3)
Food types are complex and diverse, and different tissues vary considerably: (1) In this study, the two selected species were tested based on the advantages of digital PCR (dPCR) for trace analysis and the design of the primers on single copies of the species. e primers exhibited good specificity. is article established the relationship between raw meat quality and copy number curve

Summary

Introduction

Many businesses that aspire economic benefits sell cheap meat (e.g., pork, chicken, and duck) as high-priced meat (e.g., beef and mutton). Such business behavior deceives consumers and affects the credibility of businesses. Adulteration with inedible meat is harmful to human health. E identification of adulterated meat cannot be done by the naked eye and requires technical approaches. Ese technical strategies include five types: chromatography, electrophoresis, spectroscopy, immunochemical techniques including enzyme-linked immunosorbent assay (ELISA) kits, and deoxyribonucleic acid- (DNA-) based techniques [1]. DNA testing is a commonly used method of testing meat. Microscopic observation and protein detection are hindered by their uncertainty, long processing time, and heavy workload.

Methods

Results

Conclusion