The Indian Journal of Nutrition and Dietetics

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Effect of Meat Processing and Cooking on DNA Extraction and Detection of Meat Adulteration in Mutton Rista (Kashmiri Meat Product)


Affiliations
1 Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir (J&K), 190 006, India
2 Department of Livestock Products Technology, Arawali Veterinary College, (Affiliated with Rajasthan University of Veterinary and Animal Sciences, Bikaner), Sikar-332 001, Rajasthan, India
3 Department of Veterinary Microbiology, Arawali Veterinary College, (Affiliated with Rajasthan University of Veterinary and Animal Sciences, Bikaner), Sikar-332 001, Rajasthan, India
     

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The processing and cooking of meat, during meat product preparation, affects the DNA quality and its concentration during DNA isolation. In this study, the effect of processing and cooking, during Rista preparation, on meat speciation of beef and buffalo meat in mutton Rista was studied. The study material involved three types of meat i.e. unprocessed meat, Rista emulsion and the final cooked Rista product. In each type of meat, pure meat samples of mutton, beef and buffalo meat were studied along with the adulterated mutton sample having 10% beef and 10% buffalo meat adulteration level. The meat samples were subjected to mtDNA isolation and multiplex PCR analysis. The results of this study showed that processing and cooking decreases the concentration of extracted DNAs but does not affect the detection of beef and buffalo meat in adulterated mutton Rista (unprocessed, processed and cooked) at 10% level of adulteration.

Keywords

Adulteration, DNA, PCR, Rista.
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  • Effect of Meat Processing and Cooking on DNA Extraction and Detection of Meat Adulteration in Mutton Rista (Kashmiri Meat Product)

Abstract Views: 340  |  PDF Views: 2

Authors

Mohammad Mansoor Bhat
Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir (J&K), 190 006, India
Heena Jalal
Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir (J&K), 190 006, India
Parveez Ahmad Para
Department of Livestock Products Technology, Arawali Veterinary College, (Affiliated with Rajasthan University of Veterinary and Animal Sciences, Bikaner), Sikar-332 001, Rajasthan, India
Subha Ganguly
Department of Veterinary Microbiology, Arawali Veterinary College, (Affiliated with Rajasthan University of Veterinary and Animal Sciences, Bikaner), Sikar-332 001, Rajasthan, India

Abstract


The processing and cooking of meat, during meat product preparation, affects the DNA quality and its concentration during DNA isolation. In this study, the effect of processing and cooking, during Rista preparation, on meat speciation of beef and buffalo meat in mutton Rista was studied. The study material involved three types of meat i.e. unprocessed meat, Rista emulsion and the final cooked Rista product. In each type of meat, pure meat samples of mutton, beef and buffalo meat were studied along with the adulterated mutton sample having 10% beef and 10% buffalo meat adulteration level. The meat samples were subjected to mtDNA isolation and multiplex PCR analysis. The results of this study showed that processing and cooking decreases the concentration of extracted DNAs but does not affect the detection of beef and buffalo meat in adulterated mutton Rista (unprocessed, processed and cooked) at 10% level of adulteration.

Keywords


Adulteration, DNA, PCR, Rista.

References