Rapid species identification in meat by using satellite DNA probes

Jacob B. Buntjer*, Johannes A. Lenstra, Nel Haagsma

*Corresponding author for this work

    Research output: Contribution to journalArticleAcademicpeer-review


    A fast procedure for species identification in heated meat is described. Deoxyribonucleic acid (DNA) was isolated from meat samples by an alkaline extraction method and hybridized to a conjugate of a specific oligonucleotide and alkaline phosphatase. The oligonucleotide probes are based on satellite DNA, tandem-repeated sequences, which are highly specific for species. Probes are developed for the identification of meat from cattle, sheep/goat, horse, deer, pig, chicken and turkey. Differentiation between closely related species like chicken and turkey is possible. Admixtures of 1-5% of meat of one species in another could be detected. The complete assay of up to 50 samples takes 4 h. Heated meat samples could be analysed.

    Original languageEnglish
    Pages (from-to)577-582
    Number of pages6
    JournalZeitschrift für Lebensmittel-Untersuchung und Forschung
    Issue number6
    Publication statusPublished - 1 Nov 1995


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