Biotechnological uses in assessment of some meat products adulteration with equine meat

Abstract EN

Meat adulteration constitutes an important problem in Egypt.

Adulteration of meat may occur by substitution of low priced or even banned meat species for that high priced one.

In this study, polymerase chain reaction (PCR) techniques were applied for detection of different meat products adulteration with equine meat by using equine specific primers.

One hundred samples from different meat products (luncheon, hot dog, Sausage and minced meat) 25 of each were collected randomly from popular areas in Alexandria city.

Samples were considered positive when a single band of DNA at 439 bp were evident in the ethidium bromide stained gels compared with the known molecular DNA size marker.

The results obtained revealed that the incidence of adulteration in luncheon, hot dog, sausage and minced meat were 6 (24%), 2 (8%), 16 (64%) and 14 (56%), respectively.

It is concluded that PCR could be useful for fast, easy, and reliable control of adulterated consumer raw and processed meat products with equine meat