Breed-Specific Detection of Mangalica Meat in Food Products
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Breed-Specific Detection of Mangalica Meat in Food Products R. Szántó-Egész 1 & A. Jánosi 2 & A. Mohr 1 & G. Szalai 3 & E. Koppányné Szabó 2 & A. Micsinai 1 & R. Sipos 1 & J. Rátky 4 & I. Anton 4 & A. Zsolnai 4
Received: 8 April 2015 / Accepted: 12 July 2015 # Springer Science+Business Media New York 2015
Abstract A fast and reliable diagnostic system has been developed for the detection of Mangalica meat in foods. This qualitative test is based on a recombinase polymerase amplification which can be performed on the field, in situ, where it may be necessary to determine Mangalica content in food products at once. The required equipments for the procedure are pipettes, a portable homogenizer and a portable thermostat. DNA amplification is carried out at a constant temperature, and the detection is based on antibody reaction. The detection limit is one copy of the target sequence in 1 μl reaction volume. The test can be used for uncovering falsification of local brands on the spot within a very short (25–45 min) period of time. The present approach can be adopted for the detection of other food ingredients, if the species-specific target DNA sequence is known, e.g. in case of chicken, turkey, horse, and cattle.
Keywords DNA . Pork . Food composition . Breed identification . Recombinase polymerase amplification
* A. Zsolnai [email protected] 1
Biomi Ltd., Szent-Györgyi Albert út 4., Gödöllő 2100, Hungary
2
NARIC-Food Science Research Institute, Herman Ottó út 15., Budapest 1022, Hungary
3
Peromyscus Genetic Stock Center, University of South Carolina, 715 Sumter Street, Columbia, SC 29208, USA
4
NARIC-Research Institute for Animal Breeding Nutrition and Meat Science, Gesztenyes u. 1., Herceghalom 2053, Hungary
Introduction The swine variety of Mangalica was established by crossing Hungarian and Mediterranean pig breeds in the nineteenth century (Egerszegi et al. 2003) that are now extinct. This breed was kept in very large numbers between the late 1800s and mid-1900s. After a dramatic decrease, the Mangalica population is considerably growing again in Hungary nowadays. This is due to the high quality of meat and meat products which is favoured in a particular cuisine, since tenderness and juiciness are positively correlated with intramuscular fat content and the type of fat (Straadt et al. 2013). Previously, a real-time PCR method based on TaqMan probe was developed (Zsolnai 2013) for detection of Mangalica meat in food products. The application of this method requires specialized laboratory environment with several accessories and different kinds of equipment. Samples must be collected and transferred to the laboratory where qualitative and quantitative determinations are performed. If there is only suspicion that a meat product is not made of the species declared, people tend to walk away from that product. To overcome this attitude, we have developed a qualitative detection system, which can be used outside of a laboratory, right on the spot. There are countless efforts to produce handheld-size, p
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