DNA-based Authentication Method for Detection of Yak (Bos grunniens) in Meat Products

Abstract

Abstract A TaqMan probe real-time PCR method was developed for rapid detection of yak component in raw and cooked meat products. Specific primers and TaqMan probes of yak (Bos grunniens) were designed in the cytochrome b gene. The specificity of the method was evaluated using pure meat of eight yak breeds (Jiulong, Qinghai plateau, Maiwa, Gannan, Bazhou, Sibu, Zhongdian, and Jiali) samples and nine non-Bos grunniens animals (sheep, goat, pig, chicken, cattle, water buffalo, donkey, horse, and rabbit). DNA showed no cross-reaction with non-Bos grunniens animal DNA. This method proved to be sensitive in detecting the presence of low levels of target DNA obtained from 0.001% (w/w) component in a mixed meat sample. The method also successfully identified commercial yak meat products. The results showed that some yak meat might be involved in business fraud by using cattle meat (in this paper, cattle meat means meat of Bos taurus) instead of yak meat. In conclusion, real-time PCR assay used in this study was shown to be a rapid and sensitive method for detection of yak DNA in fresh meat and cooked meat products.