Quantitative detection of chicken meat routine mislabeling in emulsion type sausages and burgers by SYBR green real time PCR assay

Today, the authenticity of meat products with less costly and desirable species has increased. Therefore and considering religious, economicalor public health concerns, proper actions should be taken to prevent such frauds. In this study, real time PCR assay was applied for rapid, sensitive and specific identification and quantification of chicken tissue in meat products. Specific primers were designed on the 16SrRNA chicken mitochondrial genes. The conventional PCR and SYBR Green RT-PCR were employed on DNA extracted from 150 samples, sausages and burgers. The results showed the presence of misused chicken meat in the sausages and burgers were 84% and 26%, respectively. Additionally, the Q-PCR assay was able to detect estimate rates of 10% to 50% of chicken meat in the products. The detection limit of the method could be quantitatively used by regulation authorities to control the quality of meat products.