Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods

Ulca P., Balta H., Cagin I., Senyuva H. Z.

MEAT SCIENCE, vol.94, no.3, pp.280-284, 2013 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 94 Issue: 3
  • Publication Date: 2013
  • Doi Number: 10.1016/j.meatsci.2013.03.008
  • Journal Name: MEAT SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.280-284
  • Keywords: Halal authentication, Real-time PCR, Turkish traditional meat products, Pork, POLYMERASE-CHAIN-REACTION, PORK ADULTERATION, BEEF
  • Middle East Technical University Affiliated: No


The method performance characteristics of commercially available PCR kits for animal species identification were established. Comminuted meat products containing different levels of pork were prepared from authentic beef, chicken, and turkey. These meat products were analysed in the raw state and after cooking for 20 mm at 200 degrees C. For both raw and cooked meats, the PCR kit could correctly identify the animal species and could reliably detect the addition of pork at a level below 0.1%. A survey of 42 Turkish processed meat products such as soudjouk, salami, sausage, meatball, cured spiced beef and doner kebap was conducted. Thirty-six samples were negative for the presence of pork (<0.1%) and four were found to be correctly labelled as containing pork. However, one sausage sample was labelled as containing 5% beef, but beef DNA was not detected and a meatball sample labelled as 100% beef was found to contain chicken. Another turkey meatball sample was predominantly chicken. (C) 2013 Elsevier Ltd. All rights reserved.