Animal species authentication in meat products using polymerase chain reaction technique

Animal species authentication in meat products is crucial for ensuring food safety, quality and compliance with labeling regulations, it nvolves verifying the species origin of meat to prevent adulteration, fraud and ensure consumer trust. In this study Forty-five samples of meat products were collected, including 15 samples each from luncheon meat, sausage, and minced meat from different companies. DNA from each sample was extracted (using QIAamp DNA mini kit) directed to PCR using (according to Emerald Amp GT PCR master mix) and special Oligonucleotide primers for the cattle species (Beef cytochrome-b), the equine species (Equine mtDNA), the poultry species (Chicken cytochrome-b) and the pig species (Porcine 12S Rrna-tRNA Val). The results showed that all samples contained cattle species additionally 80% of the luncheon meat samples, 100% of the sausage samples, and 90% of the minced samples contained poultry species. PCR based method provide robust and reliable approach of authenticating animal species in meat products. Contributing significantly to food safety, quality assurance and regulatory compliance.