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Method for quickly identifying categories of meat and dried meat products of five domestic animals

A technology of dried meat and products, which is applied in the high-biology field, can solve problems such as no public reports, and achieve the effect of preventing commercial fraud

Inactive Publication Date: 2010-05-26
KUNMING INST OF ZOOLOGY CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Through document retrieval, do not see the public report identical with the inventive method

Method used

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  • Method for quickly identifying categories of meat and dried meat products of five domestic animals
  • Method for quickly identifying categories of meat and dried meat products of five domestic animals

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Example 1: Identification of five kinds of fresh meat from pigs, goats, yellow cattle, buffaloes and yaks

[0024] 1. Genetic marker selection and primer design

[0025] According to the results of a large number of literature reports, the mitochondrial 12S rRNA gene was selected as a genetic marker for identifying five livestock meat species: pig, goat, cattle, buffalo and yak. The primer has good versatility (see SEQ ID No.1 and SEQ ID No.2 in the sequence listing for the nucleotide sequence of the primer), can be used to amplify different species at the same time, and the predicted length of the amplified fragment is 440bp. Primers were synthesized by Shanghai Handsome Biotechnology Co., Ltd.

[0026] 2. Restriction enzyme design

[0027] According to the mitochondrial 12S rRNA gene sequences of pigs, goats, cattle, buffaloes, and yaks reported in GenBank, the Primer 5.0 software was used to search for restriction endonuclease recognition sites, and two restriction...

Embodiment 2

[0048] Embodiment 2: Identification of commercialized beef jerky

[0049] The steps of the method for identification of commercialized beef jerky are basically the same as in Example 1. The difference is:

[0050] 1. Purchase a total of 8 pieces of beef jerky marked as yak or yellow beef in the supermarket, divided into five flavors, barbecue flavors, curry flavors, spicy flavors, and sauce-lo-flavored types.

[0051] 2. Using guanidine hydrochloride cleavage method to extract genomic DNA from beef jerky.

[0052] 3. When digested with AluI endonuclease, all samples showed two enzyme-cut bands (91bp and 349bp), and when digested with BfaI endonuclease, 4 samples showed two enzyme-cut bands (130bp and 349bp). 310bp), which is yak meat; the remaining 4 samples showed three enzyme-cleaved bands (48bp, 82bp and 310bp), which were yellow beef.

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Abstract

The invention relates to a method for identifying categories of meat and dried meat products of five domestic animals (namely a pig, a goat, an ox, a buffalo and a yak), which is based on genetic variation of a 440bp gene segment of a chondriosome 12S rRNA gene, adopts a PCR-restriction fragment length polymorphism (PCR-RFLP) technique, and belongs to the field of biological high technology. The identification method of the invention comprises the following main steps: genomic DNA extraction of a sample, PCR amplification, restriction endonuclease digestion, endonuclease product detection and sample identification. The identification method of the invention has the characteristics of quickness, simpleness, economy and accuracy, which can be applied to massive detection of fresh meat and commercialized dried meat samples. The establishment of the method has important significance in the aspects of animal food inspection and quarantine, business fraud prevention and food backtracking system creation.

Description

Technical field: [0001] The present invention relates to a kind of genetic variation based on the 440bp fragment of mitochondrial 12S rRNA gene, adopting PCR-restriction fragment length polymorphism (PCR-RFLP) technology, rapid identification of pig, goat, cattle, buffalo, yak five kinds of livestock meat and A method for dried meat products belongs to the field of biological high technology. It is of great significance in animal food inspection and quarantine, preventing commercial fraud, and establishing a food traceability system. Background technique: [0002] With the improvement of people's living standards, the output and consumption of meat products in my country are showing an increasing trend year by year. At the same time, due to the increase in consumption capacity and the change in consumption habits, the demand for healthy green meat products has also greatly increased. Corresponding to this is that my country's meat food processing and supervision levels are...

Claims

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Application Information

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IPC IPC(8): C12Q1/68
Inventor 姚永刚陈仕毅刘益平
Owner KUNMING INST OF ZOOLOGY CHINESE ACAD OF SCI
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