SavedAdd your journal

Journals / Livestock Studies / 2018 / Cilt: 58 - Sayı: 2

Determination of the Fraud of Processed Meat Products by ELISA

Süleyman KÖK
Sertaç ATALAY
Pages
95–98
Publication Date
2018-12-27
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Although it was detected horse-meat in two toasts, no pork was detected in samples.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Determination of meat origin is important for consumer rights, religious beliefs and national laws.
📊
Key Findings & Data:Enzyme-Linked Immuno Sorbent Assay (ELISA) is widely used technique for in detecting meat product authenticity because of its specificity, simplicity and sensitivity. 155 fast food samples (77 toasts, 38 hamburgers and 40 pizzas) sold as 100% beef products collected randomly from fast food restaurants in İstanbul, Tekirdağ and Edirne were analyzed by using ELISA.
💡
Conclusion & Impact:Although it was detected horse-meat in two toasts, no pork was detected in samples.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Meat product · animal species · fraudulent meat

Özet

Determination of meat origin is important for consumer rights, religious beliefs and national laws. Nowadays, people demand reliable information about the food they consume. The consumer’s choice is greatly influenced by the food composition detailed in labeling. In the case of processed meat products, this is going to be especially important because fraud cannot be visually assayed understood. Consumers cannot take measures except to trust the label information on the product. Enzyme-Linked Immuno Sorbent Assay (ELISA) is widely used technique for in detecting meat product authenticity because of its specificity, simplicity and sensitivity. 155 fast food samples (77 toasts, 38 hamburgers and 40 pizzas) sold as 100% beef products collected randomly from fast food restaurants in İstanbul, Tekirdağ and Edirne were analyzed by using ELISA. Fraudulent meat products were found in 53 (34.2%) of 155 fast food samples. Although it was detected horse-meat in two toasts, no pork was detected in samples.

🔖

Cite This Article

KÖK, S., ATALAY, S. (2018). Determination of the Fraud of Processed Meat Products by ELISA. Livestock Studies, Cilt: 58 - Sayı: 2, 95–98. https://ajindex.com/articles/228316

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (14)

  1. Ali ME, Hashim U, Mustafa S, Man YBC (2012): SwineSpecific PCR-RFLP assay targeting Mitochondrial Cytochrome B gene for semiquantitative detection of pork in commercial meat products. Food Analytical Methods, 5, 613-623
  2. Anonymous (2016): Agricultural Products Markets-Red meat. TURKSTAT and TEPGE Calculations-2015-2016,https://arastirma.tarim.gov.tr/tepge/Belgeler/./2018-Ocak%20Kırmızı %20Et. pdf, Accessed: 11/09/2018
  3. Anonymous (2018): Turkish Food Codex Communiqué on Meat and Meat Products, Notification No. 2012/74. Official Journal Number: 28488, 05.12.2012,
  4. Arun O, Ciftcioglu G, Sandikci Altunatmaz S, Atalay S, Savasçı M., Eken HS (2014): Effect of Processing on PCR Detection of Animal Species in Meat Products. Kafkas Univ Vet Fac Jrnl, 20(6), 945950
  5. Asensio L, González I, García T, Martín R (2008): Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA). Food control, 19(1), 1-8
  6. Ballin NZ (2010): Authentication of meat and meat products. Meat Sci, 86(3), 577-587
  7. Ballin NZ., Vogensen FK., Karlsson AH (2009): Species determination–Can we detect and quantify meat adulteration? Meat Sci, 83(2), 165-174
  8. Cawthorn DM, Steinman HA, Hoffman LC (2013): A high incidence of species substitution and mislabelling detected in meat products sold in South Africa. Food control, 32(2), 440-449
  9. Cerit H, Dumen E, Sezgin FH, Ergin S, Bayrakal GM (2015): PCR Assay for Identification of Animal Species in Different Ready to Eat Raw Meat Samples. Kafkas Univ Vet Fac Jrnl, 21(5), 777-779
  10. Ekici K, Akyüz N (2003): A Study with SDS-PAGE Technique for the Species Identification of Raw Meat Van Vet. Jrnl, 14(2), 78-82
  11. Günşen U, Aydın A, Ovalı BB, Coşkun Y (2006): Detection of different meat species in raw meat and cooked meat products using ELISA technİque. J Fac Vet Istabul U, 32(2), 45-52
  12. İlhak Oİ, Güran HŞ (2015): Authentication of Meat Species in Sucuk by Multiplex PCR. J. Fac. Vet. Med. Istanbul Univ., 41 (1), 6-11. doi: 10.16988/iuvfd.2015.81917 13. Kamber U, Özalp E (2009): Determination of Meat Origins in Turkish Fermented Sausage Using Indirect Competitive ELISA. Erciyes Univ Vet Fac Jrnl, 6(1), 21-29
  13. Koh MC, Lim CH, Chua SB, Chew ST, Phang STW (1998): Random amplified polymorphic DNA (RAPD) fingerprints for identification of red meat animal species. Meat Science, 48, 275285
  14. Mane BG, Mendiratta SK, Tiwari AK, Sharma BD, Bhilegaokar KN, Anjaneyulu ASR (2011): Det