The determination of meat species by PCR-RFLP method using mitochondrial ND4 gene in pastirma, a traditional dry cured meat product

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dc.authoridGungor, Candan/0000-0002-4321-2770
dc.authoridgonulalan, zafer/0000-0002-3935-6296
dc.authoridERTAS ONMAZ, Nurhan/0000-0002-4679-6548
dc.authoridHIZLISOY, Harun/0000-0003-3391-0185
dc.authoridAL, Serhat/0000-0003-2721-9275
dc.authoridKaradal, Fulden/0000-0002-5113-5883
dc.contributor.authorAl, Serhat
dc.contributor.authorHizlisoy, Harun
dc.contributor.authorErtas Onmaz, Nurhan
dc.contributor.authorKaradal, Fulden
dc.contributor.authorGungor, Candan
dc.contributor.authorYildirim, Yeliz
dc.contributor.authorGonulalan, Zafer
dc.date.accessioned2024-11-07T13:31:41Z
dc.date.available2024-11-07T13:31:41Z
dc.date.issued2020
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractPastirma is a high value, traditional, dry cured, and edible coated meat product. For economic and sociocultural reasons, it is important to know which meat species are used in pastirma. The present study aims to carry out the determination of the meat species in pastirma. A total of 144 pastirma samples were collected from different stores. After genomic DNA isolation, the total DNAs obtained were subjected to polymerase chain reaction (PCR) using specially designed novel primers amplifying the mitochondrial ND4 (MT-ND4) gene region, specific for cattle (Bos taurus), water buffalo (Bubalus bubalis), horse (Equus caballus), and donkey (Equus asinus) species. For the identification of the meat species, gel purified 952 bp PCR products were digested with fast digest SaqAI restriction enzymes selected based on preliminary in silico analyses. The results of the present study revealed that all of the pastirma samples were made from cattle meat. Cross-reactions and false-positive identifications are serious problems in routine determination of the meat species in food control laboratories. It is important to perform fast, inexpensive determination with high sensitivity and specificity for the identification of meat species. This study has shown that meat species can be detected with high specificity in products such as pastirma, which uses large pieces of meat cuts.
dc.identifier.doi10.3906/vet-1907-116
dc.identifier.endpage41
dc.identifier.issn1300-0128
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85083371535
dc.identifier.scopusqualityQ3
dc.identifier.startpage35
dc.identifier.trdizinid334608
dc.identifier.urihttps://doi.org/10.3906/vet-1907-116
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/334608
dc.identifier.urihttps://hdl.handle.net/11480/14964
dc.identifier.volume44
dc.identifier.wosWOS:000513771900005
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherTubitak Scientific & Technological Research Council Turkey
dc.relation.ispartofTurkish Journal of Veterinary & Animal Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectMeat adulteration
dc.subjectconsumer demand
dc.subjectsensitive detection
dc.titleThe determination of meat species by PCR-RFLP method using mitochondrial ND4 gene in pastirma, a traditional dry cured meat product
dc.typeArticle

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