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

Date

2013-07-01

Author

Ulca, Pelin
Balta, Handan
Cagin, Ilknur
Senyuva, Hamide Z.

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

35
views

0
downloads

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.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/67485

Journal

MEAT SCIENCE

DOI

https://doi.org/10.1016/j.meatsci.2013.03.008

Collections

Unclassified, Article

Suggestions

OpenMETU
Core

Effects of High Hydrostatic Pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor Bolat, Berkay; Ugur, Ahmet Erdem; Öztop, Halil Mecit; Alpas, Hami (Elsevier BV, 2021-03-01) © 2020 Elsevier LtdIn this study, two edible insect species; Acheta domesticus (house cricket) and Tenebrio molitor (yellow mealworm) were defatted using different extraction methods and characterized afterwards. The main goal of the study was to see the effect of High Hydrostatic Pressure (HHP) extraction at different temperatures on the functional properties of the insect powders. Protein content, solubility, water and oil binding capacity; total phenolic content and antioxidant activity were all effected...
Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation Tatar, Feyza; Tunc, Merve Tugce; DERVİŞOĞLU, MUHAMMET; Çekmecelioğlu, Deniz; KAHYAOĞLU, TALİP (Elsevier BV, 2014-03-01) In this study, hemicellulose-based coatings were assessed for use in microencapsulated fish oil. The fish oil emulsions were prepared using the solutions of gum arabic (GA), gum arabic-hemicellulose (GA-HC) and hemicellulose (HC) as the coating materials, amended with maltodextrin as a cheap filler material. The fish oil was then encapsulated with these emulsions using the spray drying method. The effects of the hemicelluloses on the emulsions and the formed microcapsules were evaluated by physical and chem...
Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity YILDIRIM, Simge Tutku; Öztop, Halil Mecit; Soyer, Yeşim (Elsevier BV, 2017-10-01) The goal of this study was to formulate stable cinnamon oil nanoemulsions (NEs) exhibiting high anti-microbial activity by using the low-energy approach: spontaneous emulsification (SE) and compare it with two high-energy methods. To prepare the nanoemulsions by SE, oil phase containing cinnamon oil (CO) and carrier oil (coconut oil (CNO)) at different ratios (2:8-10:0) and surfactant (Tween 80) at 10% (w/w) was titrated into an aqueous phase (distilled water). For antimicrobial activity, agar disc diffusio...
Application of novel Fe3O4-g-GO-g-RAFT agent nanoabsorbents for D-SPME of biogenic amines in smoked fish Molaei, Rahim; Tajik, Hossein; Moradi, Mehran; Forough, Mehrdad (Elsevier BV, 2020-04-01) Herein, a dispersive solid phase microextraction (D-SPME) approach based on magnetic nanoabsorbents was developed for the simultaneous extraction of histamine, cadaverine, putrescine, and tyramine in smoked fish. The desired magnetic nanocomposite was prepared with surface modification of Fe3O4 nanoparticles with graphene oxide via surface reversible addition fragmentation chain transfer (RAFT) copolymerization. Preparation, size, morphology, surface functional groups and magnetic properties of as-synthesiz...
Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility Güven, Özge; Şensoy, İlkay (Elsevier BV, 2018-01-01) Although herbal ingredients could be used to increase bioactive compounds in food products, it is more crucial to investigate the effect of processing on their bioaccessibility and their content. In this study, artichoke leaf powder (ALP) was added to wheat flour (WF) at ratios of 0:100, 3:97, 6:94 and 9:91 g ALP:g WF on dry basis. The effect of extrusion process on the bioactive compounds themselves and in vitro bioaccessibilities of cynarin and cynaroside, which are found in ALP, were investigated. Total ...

Citation Formats

P. Ulca, H. Balta, I. Cagin, and H. Z. Senyuva, “Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods,” MEAT SCIENCE, pp. 280–284, 2013, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/67485.