Biblioteca Digital do Instituto Politécnico de Bragança   Instituto Politécnico de Bragança

Biblioteca Digital do IPB >
Escola Superior de Tecnologia e Gestão >
Tecnologia Química e Biológica >
DTQB - Publicações em Proceedings Indexadas ao ISI >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/5065

Título: The use of model samples to estimate the level of fraudulent addition of pork meat in poultry meat by real-time PCR
Autor: Soares, Sónia
Amaral, J.S.
Mafra, I.
Oliveira, M.B.P.P.
Palavras-chave: Meat
Authenticity
Species identification
Pork
PCR
Poultry
Traceability
Issue Date: 2010
Editora: V. Cadavez, D. Thiel
Citação: Soares, S.; Amaral, J.S.; Mafra, I.; Oliveira, M.B.P.P (2010) - The use of model samples to estimate the level of fraudulent addition of pork meat in poultry meat by real-time PCR. In Book of Proceedings of the FOODSIM’2010 Conference. Bragança. ISBN 978-90-77381-56-4. p.171-174
Resumo: The undeclared presence of meat species in grounded and comminuted meat products is a concern because it represents an economic fraud, but also for public health, ethical and religious reasons. Meat species identification allows detecting adulterations such as the fraudulent substitution of cheaper meats for more expensive ones. In this work, model samples were prepared at the laboratory containing poultry meat added with known amounts of pork meat. DNA was extracted from the model samples and a real-time polymerase chain reaction (PCR) technique using the SYBR Green I fluorescent dye coupled to melting curve analysis was proposed to obtain a predicting model to estimate the level of possible fraudulent addition of pork meat. The addition of pork meat was detected in the range of 0.1% to 25%, with a high correlation coefficient and PCR efficiency. Calibration curves were obtained with the cycle threshold (Ct) values by using the ΔΔCt method. The application of the approach to blind samples demonstrated the suitability of the proposed methodology for estimating the level of porcine DNA in meat mixtures.
Arbitragem científica: yes
URI: http://hdl.handle.net/10198/5065
ISBN: 978-90-77381-56-4
Appears in Collections:DTQB - Publicações em Proceedings Indexadas ao ISI

Files in This Item:

File Description SizeFormat
FOODSIM Soares.pdf2,89 MBAdobe PDFView/Open
Restrict Access. You can request a copy!
FOODSIM Soares - resumo.pdf1,43 MBAdobe PDFView/Open
Statistics
FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpaceOrkut
Formato BibTex mendeley Endnote Logotipo do DeGóis 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 


  © Instituto Politécnico de Bragança - Biblioteca Digital - Feedback - Statistics
  Estamos no RCAAP Governo Português separator Ministério da Educação e Ciência   Fundação para a Ciência e a Tecnologia

Financiado por:

POS_C UE