PCR-based identification of animal species in commercial sausage products using cytochrome b gene markers

Abstract

Background and Aim. Authentication of meat species in processed products is important for food quality control and consumer protection. This study evaluated the applicability of a PCR assay targeting the mitochondrial cytochrome b (Cyt b) gene for species identification in commercial sausage products.
Materials and Methods. Reference samples of horse, cattle, sheep, pig, and chicken meat were analyzed together with 15 commercial sausage products. Total DNA was extracted and amplified using species-specific Cyt b primers. PCR products were analyzed by agarose gel electrophoresis and selected amplicons were confirmed by sequencing.
Results. Species-specific amplification products corresponding to the expected fragment sizes were obtained for all investigated animal species. Analysis of commercial sausage products revealed both agreement and discrepancies between declared and detected meat species composition. Sequencing confirmed the identity of selected PCR products.
Conclusion. The Cyt b-based PCR assay proved suitable for qualitative identification of animal species in thermally processed meat products and may be useful for routine authenticity testing of meat products.