What is it about?

The study develops a useful and feasible tool to detect meat adulteration and differentiate species present in mix meat for beef, pork, buffalo, quail, chicken, goat, and rabbit. The tool analyses mitochondrion DNA of different types of meat using polymerase chain reaction (PCR)-restriction fragment length polymorphism (RFLP).

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Why is it important?

A reliable meat differentiation and identification tool greatly benefit Food Forensic and Halal Authentication fields. PCR-RFLP proves to be an inexpensive yet accurate method to trace genetic differences in multiple meat species in large scales. The genetic differences serve as valuable genetic markers to identify the presence of beef and pork meat in food for Halal Authentication.


Food product traceability has increasingly gained the attention of regional and international legislation due to the rising food safety awareness and consumer concerns. Halal Authentication is prominent mainly among Muslim consumers all over the world as it is part of their religious rules. Hence, creating a demand for a reliable and rapid method in raw material identification in food products. There is a need for reliable and rapid methods to identify animal species in food. An accurate method for the differentiation of meat species is also of great importance in forensic science cases. Law in many countries requires that products should be labeled with official names. Regulation by the EC legislation on food traceability requires all stakeholders within the food supply chain must be able to identify the source of all raw materials.

Dr Maimunah Mustakim
Universiti Teknologi MARA

Read the Original

This page is a summary of: Meat species identification and Halal authentication analysis using mitochondrial DNA, Meat Science, September 2009, Elsevier,
DOI: 10.1016/j.meatsci.2009.03.015.
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