Quantitative determination of pork meat residue in cattle meat mixtures using droplet digital PCR

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dc.authorid0000-0003-3610-2706
dc.authorid0000-0001-5650-1320
dc.authorid0000-0002-4901-9787
dc.authorid0000-0001-7419-4221
dc.contributor.authorMilli, Nursel Söylemez
dc.contributor.authorEren, Ömer
dc.contributor.authorBıçakcı Gülsüme
dc.contributor.authorErge, Aydın
dc.date.accessioned2024-09-25T20:00:01Z
dc.date.available2024-09-25T20:00:01Z
dc.date.issued2023
dc.departmentBAİBÜ, Rektörlük, Bilimsel Endüstriyel ve Teknolojik Uygulama ve Araştırma Merkezi en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentBAİBÜ, Ziraat Fakültesi, Kanatlı Hayvan Yetiştiriciliği Bölümü
dc.description.abstractMeat adulteration is an important economic and social problem worldwide. Therefore, the accurate identification and quantification methods for species substitutions in meat products are needed. In this study, a precise quantitative method was performed to identify the minimum content of pork (Sus scrofa) meat in the mixture of pork: cattle (Sus scrofa :Bos taurus) using the droplet digital Polymerase Chain Reaction (ddPCR) method. Experiments were conducted by using a series of dilutions for heat-treated and raw meat mixtures. The detection limits in DNA fragments of this study were 0.65 copies/mu L for heat-treated and 0.1 copies/mu L for raw meat samples. Based on these results, the sensitivity explaining minimum pork meat in meat mixtures was 0.1% for heat-treated and 0.001% for raw samples. The results showed that the ddPCR method is effective for identifying and quantifying pork meat in meat products and has potential to be applied for other meat species also.en_US
dc.description.sponsorshipScientific Research Projects at BAIB University [2012.09.01.528]en_US
dc.description.sponsorshipThis work was supported by research grant 2012.09.01.528 from Scientific Research Projects at BAIB University. O. E. was the project coordinator. The authors would like to thank Scientific Industrial and Technological Application and Research Center for using some laboratory opportunities.en_US
dc.identifier.doi10.34302/crpjfst/2023.15.4.9
dc.identifier.endpage125en_US
dc.identifier.issn2066-6845
dc.identifier.issn2344-5459
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85188147322en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage113en_US
dc.identifier.urihttps://doi.org/10.34302/crpjfst/2023.15.4.9
dc.identifier.urihttps://hdl.handle.net/20.500.12491/14039
dc.identifier.volume15en_US
dc.identifier.wosWOS:001167418500009en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorMilli, Nursel Söylemez
dc.institutionauthorEren, Ömer
dc.institutionauthorBıçakcı Gülsüme
dc.institutionauthorErge, Aydın
dc.institutionauthorid0000-0003-3610-2706
dc.institutionauthorid0000-0001-5650-1320
dc.institutionauthorid0000-0002-4901-9787
dc.institutionauthorid0000-0001-7419-4221
dc.language.isoenen_US
dc.publisherNorth Univ Center Baia Mareen_US
dc.relation.ispartofCarpathian Journal of Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzYK_20240925en_US
dc.subjectSpecies Identificationen_US
dc.subjectDroplet Digital PCRen_US
dc.subjectAuthenticationen_US
dc.subjectQuantificationen_US
dc.subjectPork Meaten_US
dc.titleQuantitative determination of pork meat residue in cattle meat mixtures using droplet digital PCRen_US
dc.typeArticleen_US

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Bilimsel Endüstriyel ve Teknolojik Uygulama ve Araştırma Merkezi
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