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dc.contributor.authorMd. Eaqub, Ali
dc.contributor.authorUda, Hashim, Prof. Dr.
dc.contributor.authorShuhaimi, Mustafa, Assoc. Prof. Dr.
dc.contributor.authorYaacob, Che Man, Prof. Datuk Dr.
dc.contributor.authorMd. Abdul, Latif, Dr.
dc.contributor.authorKhondaker, Nurul Islam
dc.contributor.authorMd. Zuki, Abu Bakar, Prof. Dr.
dc.contributor.authorMd. Majibar, Rahman
dc.date.accessioned2013-03-05T08:22:06Z
dc.date.available2013-03-05T08:22:06Z
dc.date.issued2012
dc.identifier.citationJournal of Food and Nutrition Research, vol. 51 (1), 2012, pages 1-12en_US
dc.identifier.issn1336-8672
dc.identifier.urihttp://www.vup.sk/en/index.php?start&language=en&mainID=2&navID=34&version=2&volume=51&article=1834
dc.identifier.urihttp://dspace.unimap.edu.my/123456789/23933
dc.descriptionLink to publisher's homepage at http://www.vup.sk/en/en_US
dc.description.abstractA TaqMan real-time polymerase chain reaction was developed for the determination of pork adulteration in nuggets. The assay combined species-specific primers and TaqMan probe to target a 109 bp fragment of swine cytochrome b gene. Specificity test with 10 ng DNA of 11 different meat species yielded a quantification cycle (Cq) between 16.9 and 17.1 for pork, and negative results for other meats. Model experiment using chicken nuggets spiked with pork showed that the assay can quantify 100-0.01% of pork adulteration with a linear correlation (R 2 of 0.998, PCR efficiency of 91.1%, and relative error ≤ 5%). A plot of actual value against real-time PCR-predicted value yielded R2 of 0.999, and a very small (0.242) root mean square error of calibration. A strong correlation was found between the partial least square-predicted values and the values determined by real-time PCR. Random analysis of nuggets from pork, beef, chicken, mutton and chevon yielded Cq values between 18.2 and 18.6 for pork nuggets, and negative results for other meat nuggets. Finally, analysis of 27 commercial nuggets from each of the five common meat species revealed the presence of pork in 100%, 3.7%, 7.4%, 3.7% and 0% nuggets of pork, beef, mutton, chevon and chicken, respectively.en_US
dc.language.isoenen_US
dc.publisherVup Food Research Instituteen_US
dc.subjectAuthenticationen_US
dc.subjectFortified chicken nuggetsen_US
dc.subjectHalalen_US
dc.subjectKosheren_US
dc.subjectMeat emulsionen_US
dc.subjectTaqmanen_US
dc.titleTaqman real-time polymerase chain reaction for the determination of pork adulteration in meat nuggetsen_US
dc.typeArticleen_US
dc.contributor.urleaqubali@gmail.comen_US
dc.contributor.urluda@unimap.edu.myen_US
dc.contributor.urlshuhaimi@biotech.upm.edu.myen_US
dc.contributor.urlzuki@vet.upm.edu.myen_US


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