Detection of Chicken and Turkey Meat in Meat Mixtures by Using Real-Time PCR Assays

Authors

  • Zulal Kesmen,

    1. Authors Kesmen, Yetiman, and Yetim are with Food Engineering Dept., Faculty of Engineering, Erciyes Univ., 38039 Kayseri, Turkey. Author Şahin is with Bioengineering Dept., College of Engineering, Yeditepe Univ., 34755 Istanbul, Turkey. Direct inquiries to author Kesmen (E-mail: zkesmen@erciyes.edu.tr).
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  • Ahmet E. Yetiman,

    1. Authors Kesmen, Yetiman, and Yetim are with Food Engineering Dept., Faculty of Engineering, Erciyes Univ., 38039 Kayseri, Turkey. Author Şahin is with Bioengineering Dept., College of Engineering, Yeditepe Univ., 34755 Istanbul, Turkey. Direct inquiries to author Kesmen (E-mail: zkesmen@erciyes.edu.tr).
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  • Fikrettin Şahin,

    1. Authors Kesmen, Yetiman, and Yetim are with Food Engineering Dept., Faculty of Engineering, Erciyes Univ., 38039 Kayseri, Turkey. Author Şahin is with Bioengineering Dept., College of Engineering, Yeditepe Univ., 34755 Istanbul, Turkey. Direct inquiries to author Kesmen (E-mail: zkesmen@erciyes.edu.tr).
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  • Hasan Yetim

    1. Authors Kesmen, Yetiman, and Yetim are with Food Engineering Dept., Faculty of Engineering, Erciyes Univ., 38039 Kayseri, Turkey. Author Şahin is with Bioengineering Dept., College of Engineering, Yeditepe Univ., 34755 Istanbul, Turkey. Direct inquiries to author Kesmen (E-mail: zkesmen@erciyes.edu.tr).
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Abstract

Abstract:  In this study, TaqMan-based real-time Polymerase Chain Reaction (PCR) techniques were developed for the detection of chicken and turkey meat in raw and heat-treated meat mixtures. Primers and TaqMan probe sets were designed to amplify 86 bp and 136 bp fragments for the chicken and turkey species, respectively, on the mitochondrial NADH dehydrogenase subunit 2 gene. In the results, it was possible to detect each species at the level of 0.1 pg template DNA with the TaqMan probe technique without any cross-reactivity with nontarget species (bovine, ovine, donkey, pork, and horse) while the detection level was 1 pg template DNA using conventional PCR. The TaqMan probe assays used in this study allowed the detection of as little as 0.001% level of both species in the experimental meat mixtures, prepared by mixing chicken and turkey meat with beef at different levels (0.001% to 10%). In conclusion, TaqMan probe assays developed in this research are promising tools in the specific identification and sensitive quantification of meat species even in the case of heat-treated meat products, and suitable for a rapid, automated, and routine analysis.

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