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Species identification by oligonucleotide hybridisation: the influence of processing of meat products

✍ Scribed by Buntjer, Jaap B; Lamine, Alex; Haagsma, Nel; Lenstra, Johannes A

Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
183 KB
Volume
79
Category
Article
ISSN
0022-5142

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✦ Synopsis

We have evaluated the inýuence of meat processing on the results obtained with a species identiücation test by DNA oligonucleotide hybridisation. Freezing and thawing of meat did not cause a substantial reduction in the hybridisation signal. Heating of meat at 100ÄC or 120ÄC, however, led to signal reduction caused by DNA degradation, but identiücation was still possible. The signal is highly inýuenced by the kind of tissues processed. Four extensively processed products with 50 g kg-1 species admixtures were tested. Admixtures could be detected in three products but no hybridisation signal was observed with corned beef. We conclude that the quantiücation of admixtures by hybridisation is not better than with most alternative methods of species identiücation, as the strength of the signal depends on factors such as tissue origin and sample processing.

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