Rapid species identification in meat by using satellite DNA probes

Jacob B. Buntjer; Johannes A. Lenstra; Nel Haagsma

doi:10.1007/BF01201589

Rapid species identification in meat by using satellite DNA probes

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

^*Corresponding author for this work

Utrecht University
Institute of Infectious Diseases and Immunology
Section Chemistry

Research output: Contribution to journal › Article › Academic › peer-review

Abstract

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 language	English
Pages (from-to)	577-582
Number of pages	6
Journal	Zeitschrift fur Lebensmittel -Untersuchung und -Forschung
Volume	201
Issue number	6
DOIs	https://doi.org/10.1007/BF01201589
Publication status	Published - 1 Nov 1995

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title = "Rapid species identification in meat by using satellite DNA probes",

abstract = "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.",

author = "Buntjer, \{Jacob B.\} and Lenstra, \{Johannes A.\} and Nel Haagsma",

year = "1995",

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doi = "10.1007/BF01201589",

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AU - Buntjer, Jacob B.

AU - Lenstra, Johannes A.

AU - Haagsma, Nel

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Y1 - 1995/11/1

N2 - 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.

AB - 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.

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SN - 0044-3026

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JF - Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

IS - 6

ER -

Rapid species identification in meat by using satellite DNA probes

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