Exploring the Extraction of Genomic DNA from Cooked meats and their Amplification

Abstract

AbstractMislabeling of meat products is a type of food fraud that can result in economic deception as well as interference with dietary restrictions due to allergens or religious beliefs. The purpose of this study is to describe an efficient DNA extraction method from processed meat. This work devised a procedure for genomic DNA isolation from the cooked meat of mammal species including goat, sheep, cow and buffalo. The predicted PCR products of 658 base pair (bp) were produced by PCR amplification using DNA that was extracted from cooked and processed meat samples. In this research, a high quality DNA was obtained from cooked meat of goat, sheep, cow and buffalo samples and analysis of whole genomic DNA has been carried out in agarose gel. The PCR results showed that the primers employed in this investigation generated bands with sizes between 650 and 700 bp at the annealing temperature of 55°C for all species. The extracted genomic DNA is of high quality to allow precise and accurate PCR amplification of cytochromecoxidase subunit 1 barcode. In this way, potential adulteration in a variety of meat products will be effectively detected using this technique.