Comparison of different methods for identification of meat species in meat products
<b>Aim:</b> Objective of this study were identification of animal species in meat products marketed in Sivas province using different methods and comparison of these methods.<p> <b>Materials and Methods:</b> Sucuk, salami, sausage, meatball and braised meat samples were...
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| Format: | Article |
| Language: | English |
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Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
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| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=1102 |
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| author | Yusuf Özşensoy Seyda Şahin |
| author_facet | Yusuf Özşensoy Seyda Şahin |
| author_sort | Yusuf Özşensoy |
| collection | DOAJ |
| description | <b>Aim:</b> Objective of this study were identification of animal
species in meat products marketed in Sivas province using
different methods and comparison of these methods.<p>
<b>Materials and Methods:</b> Sucuk, salami, sausage, meatball
and braised meat samples were collected for the investigation
from marketed in Sivas province with random samples
methods in 2014. The identification of meat species in meat
products was investigated using Agar Gel Immunodiffusion
(AGID), and Enzyme-Linked Immunosorbent Assay (ELISA)
and Polymerase Chain Reaction (PCR) methods.<p>
<b>Results:</b> All of AGID, ELISA and PCR methods detected positivity
for cattle meat in same samples. Three samples (two
salami and one sucuk) were detected negative for cattle meat
with ELISA. According to the PCR results, total of 11 different
samples together these three samples were detected as small
ruminants (sheep/goat) residues. And there samples were
detected as poultry (chicken) residues. None of the samples
were detected as positive for pig, horse and carnivore (cat)
meats by all three methods.<p>
<b>Conclusions:</b> Besides three methods used being compatible
with each other, the PCR method was found more sensitive.
The absence of residues of unwanted species in meat products
which are commonly consumed in Sivas province, it is
important for public health; also sensitivity of companies to
provide reliable products and it may be related with intensity
of inspections and applying of Meat and Meat Products
Notification since March 1, 2013. |
| format | Article |
| id | doaj-art-66d543eb18834737ad8a4ece33e89d0e |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-66d543eb18834737ad8a4ece33e89d0e2025-02-03T11:25:40ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-195332130351102Comparison of different methods for identification of meat species in meat productsYusuf Özşensoy0Seyda Şahin1Cumhuriyet Üniversitesi, Veteriner Fakültesi, Biyometri ve Genetik Anabilim Dalı, Sivas, TürkiyeCumhuriyet Üniversitesi, Veteriner Fakültesi, Besin/Gıda Hijyeni ve Teknolojisi Anabilim Dalı, Sivas, Türkiye<b>Aim:</b> Objective of this study were identification of animal species in meat products marketed in Sivas province using different methods and comparison of these methods.<p> <b>Materials and Methods:</b> Sucuk, salami, sausage, meatball and braised meat samples were collected for the investigation from marketed in Sivas province with random samples methods in 2014. The identification of meat species in meat products was investigated using Agar Gel Immunodiffusion (AGID), and Enzyme-Linked Immunosorbent Assay (ELISA) and Polymerase Chain Reaction (PCR) methods.<p> <b>Results:</b> All of AGID, ELISA and PCR methods detected positivity for cattle meat in same samples. Three samples (two salami and one sucuk) were detected negative for cattle meat with ELISA. According to the PCR results, total of 11 different samples together these three samples were detected as small ruminants (sheep/goat) residues. And there samples were detected as poultry (chicken) residues. None of the samples were detected as positive for pig, horse and carnivore (cat) meats by all three methods.<p> <b>Conclusions:</b> Besides three methods used being compatible with each other, the PCR method was found more sensitive. The absence of residues of unwanted species in meat products which are commonly consumed in Sivas province, it is important for public health; also sensitivity of companies to provide reliable products and it may be related with intensity of inspections and applying of Meat and Meat Products Notification since March 1, 2013.http://eurasianjvetsci.org/pdf.php3?id=1102agidelisameat productspcrspecies identification |
| spellingShingle | Yusuf Özşensoy Seyda Şahin Comparison of different methods for identification of meat species in meat products Eurasian Journal of Veterinary Sciences agid elisa meat products pcr species identification |
| title | Comparison of different methods for identification of meat species in meat products |
| title_full | Comparison of different methods for identification of meat species in meat products |
| title_fullStr | Comparison of different methods for identification of meat species in meat products |
| title_full_unstemmed | Comparison of different methods for identification of meat species in meat products |
| title_short | Comparison of different methods for identification of meat species in meat products |
| title_sort | comparison of different methods for identification of meat species in meat products |
| topic | agid elisa meat products pcr species identification |
| url | http://eurasianjvetsci.org/pdf.php3?id=1102 |
| work_keys_str_mv | AT yusufozsensoy comparisonofdifferentmethodsforidentificationofmeatspeciesinmeatproducts AT seydasahin comparisonofdifferentmethodsforidentificationofmeatspeciesinmeatproducts |