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Journals / Bornova Veteriner Kontrol ve Araştırma Enstitüsü Dergisi (. Bornova Veteriner Bilimleri Dergisi) / 2009 / Cilt: 31 - Sayı: 45

Detection of presence of fraudulent meat in consumed some meat products by PCR technique

Tüketime sunulan et ürünlerinde hile amaçlı yabancı et türü varlığının PCR yöntemi ile belirlenmesi

Uğur GÜNŞEN
Mehmet Yılmaz KARACA
Meral KAYGISIZ
Ali ÖZCAN
Pages
21–27
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

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

Results showed that 3 (12.5 %) of 24 fresh meat samples and 2 (5.26 %) of 38 fermented sausage samples gave positive results for horse meat, and 1 (2.63 %) of 38 fermented sausage samples were mixed with pork meat.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, a total of 110 meat samples (beef portions), minced meat, meatball, beef donair, fermented sausage, sausage, salami) obtained from some markets and butcher's shops in the center of Bursa Province were investigated for determining the fraud possibility, such as mixing with order animal meats other than allowed or not specified on their labels by using meat species specific primers for Polymerase Chain Reaction (PCR).
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Key Findings & Data:Results showed that 3 (12.5 %) of 24 fresh meat samples and 2 (5.26 %) of 38 fermented sausage samples gave positive results for horse meat, and 1 (2.63 %) of 38 fermented sausage samples were mixed with pork meat.
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Conclusion & Impact:Fraud ratio in total of 248 analysis was found to be as 6.05 % (15 samples).
🔬Design:Research Article
📍Scope:15 samples
⚙️Variables:Domain Parameters

Abstract

In this study, a total of 110 meat samples (beef portions), minced meat, meatball, beef donair, fermented sausage, sausage, salami) obtained from some markets and butcher's shops in the center of Bursa Province were investigated for determining the fraud possibility, such as mixing with order animal meats other than allowed or not specified on their labels by using meat species specific primers for Polymerase Chain Reaction (PCR). Results showed that 3 (12.5 %) of 24 fresh meat samples and 2 (5.26 %) of 38 fermented sausage samples gave positive results for horse meat, and 1 (2.63 %) of 38 fermented sausage samples were mixed with pork meat. Although it was not marked in the label contents, 8 (53.33 %) of 15 and 1 (7.69 %) of 13 minced meat, fermented sausage, sausage and salami samples were found as positive for chicken and turkey meats, respectively. Fraud ratio in total of 248 analysis was found to be as 6.05 % (15 samples).

Özet

Bu çalışmada, Bursa'daki bazı market ve kasaplarda tüketime sunulan çeşitli et ürünlerini (parçalanmış sığır eti, kıyma, köfte, döner (sığır eti), fermente sucuk, sosis, salam) temsilen elde edilen toplam 110 adet örnekte, etiketlerinin üzerinde belirtilen et türleri dışında hile amaçlı bulunabilecek yabancı et türlerinin varlığı türe spesifik primerler ile Polimeraz Zincir Reaksiyon (PCR) metodu kullanılarak incelendi. Sonuç olarak, 24 parçalanmış sığır eti örneğinin 3 (% 12.5)'ünde ve 38 fermente sucuk örneğinin 2 (% 5.26)'sinde at, 1 (% 2.63)'inde ise domuz eti varlığına rastlanıldı. Ayrıca etiket bilgisinde yer almamasına rağmen, analiz edilen toplam 15 adet kıyma, fermente sucuk, sosis ve salam örneğinin 8 (% 53.33)'inde tavuk eti ve yine aynı örneklerin toplam 13 adedinin 1 (% 7.69)'inde ise hindi etinin bulunduğu belirlendi. Yapılan toplam 248 analize ait hile oranı 15 (% 6.05) olarak tespit edildi.

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Cite This Article

GÜNŞEN, U., KARACA, M. Y., KAYGISIZ, M., ÖZCAN, A. (2022). Detection of presence of fraudulent meat in consumed some meat products by PCR technique. Bornova Veteriner Kontrol ve Araştırma Enstitüsü Dergisi (. Bornova Veteriner Bilimleri Dergisi), Cilt: 31 - Sayı: 45, 21–27. https://ajindex.com/articles/468206

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