Analysis of pork contamination in Abon using mitochondrial D-Loop22 primers using real time polymerase chain reaction method

Sudjadi, . and Sismindari, . and Rohman A., . and Rahmawati, . and Raharjo T. J., . Analysis of pork contamination in Abon using mitochondrial D-Loop22 primers using real time polymerase chain reaction method. pp. 370-374. ISSN 2231-7546

The presence of pork in any meat products including abon (shredded meat) is not allowed for Islamic community. Therefore analysis of porcine is very essensial. One of the specific and sensitive methods for such analysis is DNA-based methods using polymerase chain reaction (PCR). The analysis was carried out by performing porcine DNA amplification using primers designed based on the D-loop mitochondrial region of pig. The primers can amplify the target DNA at 22nd-197th basal orders with the amplicon of 176 pb. The specificity test was done on fresh tissues of pig cow chicken goat and horse. The shredded meat was prepared from the mixture of pork- beef with the concentrations of pork are 0.5; 1; 3; 5 and 10. The detection limit test was done on 100 shredded pork (with the concentrations of 10000 1000 100 10 5 and 1 pg) and on the mixed shredded meat of pork-beef (with the concentrations of 0.5; 1; 3; 5 and 10 of pork). The repeatability test was done on 100 shredded pork and the mixed shredded meat of pork-beef with the same concentrations above. The results showed that the mitochondrial D-loop22 primers can specifically detect the target pig DNA on both fresh tissues and the mixed shredded meat of pork-beef. The detection limit of pig DNA on the shredded pork was 10 pg and 0.5 for the mixed shredded meat of pork-beef. Coefficient of variation (CV) for repeatibility on shredded pork was 16.28 while that on the mixed shredded meat of pork-beef was 7.46. The analysis of pig DNA on shredded beef in market did not show the presence of DNA amplification.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(01)%202016/(54).p...

Abstract

The presence of pork in any meat products including abon (shredded meat) is not allowed for Islamic community. Therefore analysis of porcine is very essensial. One of the specific and sensitive methods for such analysis is DNA-based methods using polymerase chain reaction (PCR). The analysis was carried out by performing porcine DNA amplification using primers designed based on the D-loop mitochondrial region of pig. The primers can amplify the target DNA at 22nd-197th basal orders with the amplicon of 176 pb. The specificity test was done on fresh tissues of pig cow chicken goat and horse. The shredded meat was prepared from the mixture of pork- beef with the concentrations of pork are 0.5; 1; 3; 5 and 10. The detection limit test was done on 100 shredded pork (with the concentrations of 10000 1000 100 10 5 and 1 pg) and on the mixed shredded meat of pork-beef (with the concentrations of 0.5; 1; 3; 5 and 10 of pork). The repeatability test was done on 100 shredded pork and the mixed shredded meat of pork-beef with the same concentrations above. The results showed that the mitochondrial D-loop22 primers can specifically detect the target pig DNA on both fresh tissues and the mixed shredded meat of pork-beef. The detection limit of pig DNA on the shredded pork was 10 pg and 0.5 for the mixed shredded meat of pork-beef. Coefficient of variation (CV) for repeatibility on shredded pork was 16.28 while that on the mixed shredded meat of pork-beef was 7.46. The analysis of pig DNA on shredded beef in market did not show the presence of DNA amplification.

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Item Type:	Article
AGROVOC Term:	Meat
AGROVOC Term:	Pork
AGROVOC Term:	Mitochondrial genetics
AGROVOC Term:	Polymerase chain reaction
AGROVOC Term:	DNA
AGROVOC Term:	Food sensitivity
AGROVOC Term:	Contamination
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22503

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