"Enhanced Detection and Quantification of Pork Adulteration in Canned Beef Using Real-Time PCR and Thiamine Profiling: A Comparative Study" | ||||
| Egyptian Journal of Food Science | ||||
| Volume 52, Issue 2, November 2024, Page 217-229 PDF (1.19 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejfs.2024.315880.1191 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Samah Ahmed Abd-Eltawab   1; Nabil Hafez2; Khalil Ibrahim Khalil3; Nada Bakry4; Amany Abd-El Halim1
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| 1food science and technology, faculty of Agriculture, Fayoum university, Fayoum, Egypt. | ||||
| 2Food science and technology department, faculty of agric, Fayoum University, Fayoum, Egypt. | ||||
| 3Food Science and technology dept., Faculty of agric., Fayoum Universirt, Fayoum, Egypt. | ||||
| 4Home Economics Department, Faculty of Specific Education | ||||
| Abstract | ||||
| In Egypt, it is against the law to adulterate meat products, particularly those that are imported and frequently laced with fat or pork. However, it is challenging to identify pork flesh or fat. This study utilized two methods for identifying fat and pork meat in canned beef products. The first approach used high-performance liquid chromatography (HPLC) to estimate the thiamine concentration, and the second applied real-time polymerase chain reaction (RT‒PCR) to identify the pork DNA in the meat products. Forty arbitrary samples of local or imported canned beef items were collected from a nearby market in Fayoum Governorate, Egypt. Using RT‒PCR and thiamine screening methods, the results demonstrated that 50.0% and 25.0% of the samples that were collected were adulterated with pork flesh, respectively. Additionally, RT‒PCR was a more efficient approach for detecting adulteration of canned meat at a level up to > 5.0%, whereas the other methods could not detect adulteration at a level greater than 10.0%. | ||||
| Keywords | ||||
| Adulteration; Canned beef; Real-time PCR | ||||
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