Rapid detection of meat source in cooked meat products (PCR method)

[Detection significance]

In the meat product market, some units and individuals use chicken to pretend to be pork and pork to pretend to be beef and mutton in pursuit of their own interests, and use low-priced and inferior meat to pretend to be high-quality and high-quality meat, which greatly damages the interests and health of consumers

At present, the quality of processed cooked meat products on the market is difficult to identify.

The detection of meat sources in feed and raw meat products based on PCR methods has received more attention and research

[Sampling location]

Supermarkets, regular deli shops, small vendors

[Experimental reagents and materials]

A nucleic acid extraction kit, DNA marker, ethidium bromide (EB) staining solution, Tap DNA enzyme, PCR kits and the like

Pork, chicken, beef, lamb, ham, sausage and so on

[experimental method]

(1) Extraction of DNA from the sample.

(2) In the PCR test, the designed primers were respectively subjected to PCR amplification reactions with the extracted cooked pork, cooked beef, cooked mutton, and cooked chicken DNA, and the products were detected (see Table 5-1)

Table 5-1 Primers of different species of animals

Take the reaction of beef DNA with each primer as an example

Table 5-2 Cycle parameters of PCR detection method

(3) Electrophoresis analysis Due to the difference of primers, templates, and reaction systems, the cycle parameters will slightly fluctuate during the specific PCR process