Quantitative Detection of Beef and Beef Meat Products Adulteration by the Addition of Duck Meat Using Micro Drop Digital Polymerase Chain Reaction

Quantitative Detection of Beef and Beef Meat Products Adulteration by the Addition of Duck Meat Using Micro Drop Digital Polymerase Chain Reaction

A single-copy specific primer was designed based on beef and duck samples and through drop digital polymerase chain reaction (ddPCR) for the quantitative analysis. Results revealed that the primers had no specific amplification with sheep, chicken, pork, or other species. Both the relationships betw...

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Main Authors: Chen Chen, Jia Chen, Yan Zhang, Yongbo Li, Zan Wang, Xian Li, Wei Zhou, Zhisheng Zhang
Format: Article
Language:English
Published: Hindawi-Wiley 2020-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2020/2843056
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spelling doaj-da802a07b5d04d01845805f0345b4ac82020-11-25T03:27:48ZengHindawi-WileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/28430562843056Quantitative Detection of Beef and Beef Meat Products Adulteration by the Addition of Duck Meat Using Micro Drop Digital Polymerase Chain ReactionChen Chen0Jia Chen1Yan Zhang2Yongbo Li3Zan Wang4Xian Li5Wei Zhou6Zhisheng Zhang7College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, ChinaHebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Shijiazhuang 050071, ChinaHebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Shijiazhuang 050071, ChinaHebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Shijiazhuang 050071, ChinaHebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Shijiazhuang 050071, ChinaHebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Shijiazhuang 050071, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, ChinaA single-copy specific primer was designed based on beef and duck samples and through drop digital polymerase chain reaction (ddPCR) for the quantitative analysis. Results revealed that the primers had no specific amplification with sheep, chicken, pork, or other species. Both the relationships between meat weight and DNA weight and between DNA weight and DNA copy number (C) were nearly linear within the dynamic range. To calculate the original meat weight from the DNA copy number, the DNA weight was used as the intermediate value to establish the following formulae: Mbeef = 0.058C − 1.86; Mduck = 0.0268C − 7.78. To achieve a good quantitative analysis, all species used in the experiment were made of lean meat. The accuracy of the method was verified by artificial adulteration of different proportions. Testing of the commercial samples indicated that adulteration is present in the market. The established digital PCR method provided an effective tool for monitoring the adulterated meat products and reducing the adulteration in the market.http://dx.doi.org/10.1155/2020/2843056
collection DOAJ
language English
format Article
sources DOAJ
author Chen Chen
Jia Chen
Yan Zhang
Yongbo Li
Zan Wang
Xian Li
Wei Zhou
Zhisheng Zhang
spellingShingle Chen Chen
Jia Chen
Yan Zhang
Yongbo Li
Zan Wang
Xian Li
Wei Zhou
Zhisheng Zhang
Quantitative Detection of Beef and Beef Meat Products Adulteration by the Addition of Duck Meat Using Micro Drop Digital Polymerase Chain Reaction
Journal of Food Quality
author_facet Chen Chen
Jia Chen
Yan Zhang
Yongbo Li
Zan Wang
Xian Li
Wei Zhou
Zhisheng Zhang
author_sort Chen Chen
title Quantitative Detection of Beef and Beef Meat Products Adulteration by the Addition of Duck Meat Using Micro Drop Digital Polymerase Chain Reaction
title_short Quantitative Detection of Beef and Beef Meat Products Adulteration by the Addition of Duck Meat Using Micro Drop Digital Polymerase Chain Reaction
title_full Quantitative Detection of Beef and Beef Meat Products Adulteration by the Addition of Duck Meat Using Micro Drop Digital Polymerase Chain Reaction
title_fullStr Quantitative Detection of Beef and Beef Meat Products Adulteration by the Addition of Duck Meat Using Micro Drop Digital Polymerase Chain Reaction
title_full_unstemmed Quantitative Detection of Beef and Beef Meat Products Adulteration by the Addition of Duck Meat Using Micro Drop Digital Polymerase Chain Reaction
title_sort quantitative detection of beef and beef meat products adulteration by the addition of duck meat using micro drop digital polymerase chain reaction
publisher Hindawi-Wiley
series Journal of Food Quality
issn 0146-9428
1745-4557
publishDate 2020-01-01
description A single-copy specific primer was designed based on beef and duck samples and through drop digital polymerase chain reaction (ddPCR) for the quantitative analysis. Results revealed that the primers had no specific amplification with sheep, chicken, pork, or other species. Both the relationships between meat weight and DNA weight and between DNA weight and DNA copy number (C) were nearly linear within the dynamic range. To calculate the original meat weight from the DNA copy number, the DNA weight was used as the intermediate value to establish the following formulae: Mbeef = 0.058C − 1.86; Mduck = 0.0268C − 7.78. To achieve a good quantitative analysis, all species used in the experiment were made of lean meat. The accuracy of the method was verified by artificial adulteration of different proportions. Testing of the commercial samples indicated that adulteration is present in the market. The established digital PCR method provided an effective tool for monitoring the adulterated meat products and reducing the adulteration in the market.
url http://dx.doi.org/10.1155/2020/2843056
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