Identification meat products authentication

There are different ways to assess the label of meat products with their actual contents. The aim of this study was to compare the authenticity of meat with labels on the product and to assess and improve the accuracy of identification techniques are applied. Thirty-five meat samples were obtained from three brands of raw meat (minced meat), prepared products (hamburger) and processed meat (sausage) from Isfahan, Tabriz and Tehran. As well as the 30, 40 and 50 percent of the raw meat of any horses, pigs and donkey with cattle/sheep consciously mixed and processed products containing samples 30 and 40 percent of the samples in accordance with the sausage-grinding process. DNA extraction was performed on all samples and then multiplex-PCR was performed. DNA fragments of 153,145,227 and 104 respectively to identify four species of meats (horse, donkey, pig and cattle/sheep), and polymerase chain reaction with the proposed two programs for samples used where the results were evaluated. Then the accuracy and specificity of primers were evaluated using principle program. Finally valid commercial samples of meat species were tested. Limit of determined to 0/001 ng of DNA was promoted. Of those 35 samples, 6(17%) cases of fraud detected. Among 6 frauds 4(11%) cases were horse meat and 2 (6%) donkey. Most of frauds were in low percentage of meat products (sausage 40% and 50 Findings showed that fraud occurred in meat products. This disturbs public health, religious faith and fair- trade economic. Therefore, Food and Drug Association must watch the application quality control guidelines by meat producers.