DETERMINATION OF BEEF, SHEEP AND GOAT MEAT BY PCR

Abstract

In Azerbaijan, all traditional dishes contain meat, which is considered a sign of a healthy life. The purpose of study was the identification of meat species and the presence of cow, sheep and goat meat in the composition of sausages. For this purpose, multiplex real-time PCR kits were used. The one of baselines of the study was to observe the cross reaction between sheep and goat meat, given their similarities. Also, ussualy sausage manufacturers write on labels that the composition includes cow and sheep meat, which is very important for the Muslim population. We used the PCR kit, based on four channels reading: FAM, JOE, ROX and CY5. The results have shown, though the manufactered company not include the presence of goat meat to the labels, the goat meat has been determined. The research confirmed, that the PCR method is the one of the sensitive techniques for determination of meat species' origin.