Meat species identification

Meat Species(Identification) P,M Allergens ("non-meat, nroteinsl LR.E 0.5-5% 81,82... 

Hitchcock CHS, Crimes AA (1985). Methodology for meat species identification a review. Meat Sci., 15 215-224. 

Hsieh YHP (2004). Meat species identification. In Flandbook of Food Science, Technology and Engineering, vol. I. 

CE has also been successfully apphed to the study of muscle proteins, and some of these applications have been recently reviewed. - - Methods for the determination of muscle proteins were based on CZE, SDS-CE, or isoelectric focusing (CEIF). Meat species identification was carried out by analyzing sarcoplasmic or myofibrillar proteins by a replaceable polymer-filled SDS-CE method (Table 30.8). However, the analysis of sarcoplasmic protein profiles allowed better differentiation among beef, pork, and turkey meat (Figure 30.8). The importance of sample preparation in the established method was highlighted since sarcoplasmic proteins extracted by simply homogenizing meat with cold bidistilled water were most useful for meat species identification when protein profiles were examined by linear discriminant analysis. On the other hand, myofibrillar proteins extracted with 0.6 M NaCl/0.01 M phosphate buffer with 0.5% polyphosphates (pH 6.0) were not useful for raw meat species identification, although they may be of importance in the identification of heat-processed meats. ... 

Vallejo-Cordoba, B., and Cota-Rivas, M., Meat species identification by linear discriminant analysis of capillary electrophoresis protein profiles, J. Cap. Elec., 5, 171, 1998. 

In the case of comminuted meat (e.g., burgers), the purpose of analysis is to characterize the main constituents (moisture, protein, fat, ash) and also to determine to what extent it differs from the intact meat. For example, typical analyses applied to comminuted meat samples might include meat species identification and determination of collagen and carbohydrate content. As the meat products move further away from the original entire meat, a range of analyses is used to characterize the food, particularly assays for nonmeat proteins, for additives such as salts, and for preservatives. In the case of cured meat and cured meat products, the important analyses are for salt, nitrite and nitrate, and other additives such as sugars and phosphorus (polyphosphates). 

The determination of the animal species contributing to the meat(s) in a meat product is important for marketing purposes. It may be necessary, in some cases, to ensure the absence of meat of a particular species, such as pork. A number of methods for meat species identification are used which are based on immunological antigen-antibody reactions, on protein isolation techniques, such as electrophoresis, or on DNA analysis. 

Agar gel immunodiffusion methods have been produced as commercial kits and a further development is dipstick assays for meat species identification. The immunoreagents are immobilized on a dipstick and a color change, occurring in less than 1 h, identifies the presence of a particular meat species, with a detection limit of 1 % lean meat. 

Enzyme-linked immunosorbent assays (ELISAs) in kit form are most widely used giving relatively rapid and inexpensive methods for multispecies identification. A typical format for such an ELISA is to coat different strips of the normal 12 x 8-well plate with antisera formed against serum albumin of the various species of interest. An extract of the meat product is added to the antibody-coated wells, incubated to ensure antibody binding of the serum albumin, and, after washing, a second antibody coupled with enzyme is introduced. The sandwich is visualized by addition of a substrate to the enzyme. ELISAs have been developed, also, for meat species identification in cooked meat products. These ELISAs are quite specific and sensitive ( 1% of each species can be detected) but are qualitative, or at best, semiquanti-tative. 

Methods for meat species identification based on DNA analysis benefit from the heat stability of the DNA molecule and its high specificity. Originally, DNA methods consisted of immobilization of partially purified and denatured DNA, extracted from the meat product sample, on a nylon membrane, followed by hybridization of a species-specific segment of labeled (colorimetric, fluorescent, or chemiluminescent) DNA with any complementary sequences of DNA present on the membrane. More recently, a DNA amplification method - the polymerase chain reaction - has been used, but this is a relatively expensive and technically demanding technique. 

Ahmed, M.U., Hasan, Q., Mosharraf Hossain, M. et al (2010) Meat species identification based on the loop mediated isothermal amplification and electrochemical DNA sensor. Food Control, 21 (5), 599-605. 

Meat proteins comprise a water-soluble fraction (containing the muscle pigment myoglobin and enzymes), a salt-soluble fraction composed mainly of contractile proteins, and an insoluble fraction comprising connective tissue proteins and membrane proteins. As reviewed by Dierckx and Huyghebaert [107], HPLC analysis of meat proteins has been successfully applied to evaluate heat-induced changes in the protein prohle, to detect adulterations (addition of protein of lower value, the replacement of meat from high-value species with meat from lower-value species, etc.), and for specie identification in noncooked products (also for fish sample). 

Matsunaga T, Chikuni K, Taabe R, et al. (1999). A quick and simple method for the identification of meat species and meat products by PCR assay. Meat Set, 51 143-148. 

The need for high-throughput screening methods of human mutations has stimulated the development of CE-based methods for SSCP analysis. For detection of ssDNA, PCR is carried out with primers labeled at the 5 site with fluorescence dyes. Two different labels may be used for identification of the forward and reverse strands. Advantages of CE-SSCP are speed of electrophoresis (ca. 10 min), high sensitivity, reproducibility, and the possibility of automation (Andersen et al., 2003 Hestekin et al., 2006). In food analysis, CE-SSCP has been used to identify bacteria (see Section 5.4.4) but, to the knowledge of the author, not to species identification of meat, fish, or other food up to now. 

Chikuni K, Tabata T, Saito M, Monma M (1994). Sequencing of mitochondrial cytochrome b genes for the identification of meat species. Anim. Sci. Technol. (Jpn.), 65 571-579. 

Giovannacci I, Guizard C, Carlier M, Duval V, Martin J-L, Demeulemester C (2004). Species identification of meat products by ELISA. Int. J. Food Sci. TechnoL, 39 863-867. 

Hsieh Y-H, ChenF-C, DjurdjevicN, (1999). Monoclonal antibodies against heat-treated muscle proteins for the species identification and endpoint temperature determination of cooked meats. In Xiong Y-L, HoCT, Shsh diV t6L ),Quality Attributes ofMuscleFoods, Plenum, New York, pp. 287-307. 

Chikuni, K. et al.. Species identification of cooked meats by DNA hybridization assay. Meat Sci., 27,119, 1990. 

Martinez, I. and Yman, I.M., Species identification in meat products by RAPD analysis. Food Res. Int., 31,459, 1999. 

Muscle proteins are an important component of meat and can be classified according to solubility as sarcoplasmic (water soluble), myofibrillar (salt soluble), or stromal (insoluble) proteins. The application of CE to the analysis of meat proteins has been predominantly for separation of sarcoplasmic proteins in aqueous extracts from fish, bovine, and chicken muscle. The sarcoplasmic proteins that are present are mainly metabolic enzymes and therefore their separation profiles are useful for the purpose of species identification. Some reports also exist of the simultaneous separation of sarcoplasmic and myofibrillar meat proteins using SDS-CGE. 

J. McElhinney, G. Downey, T. Feam. Chemomelric processing of visible and near infrared reflectance spectra for species identification in selected raw homogenised meats. J Near Infrared Spectrosc 7 145-154, 1999. 

Giri, A., Osako, K., and Ohshima, T. (2010a). Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem. 120, 621-631. 

According to P. Goodwin (81) for species content identification in foods, the preferred technique should be capable of testing processed meat, raw, cooked and heat-treated samples, dairy foods and other commodities in meat samples. Different immunoassay techniques have been used for meat specification (see Table 1). For more details one can refer to articles by Kangethe (82) and others (12,13). 

Verbeke, R. and de Brabander, H. (1980) Identification of animal fat species, in Proceedings of the 26th European Meeting of Meat Research Workers, 1, 150-153. 

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