Identification of Meat Species by DNA Detection

This technical report outlines the methodology for identifying meat species through DNA detection techniques. The document describes the use of three commercial processed meat samples and the preparation process involving the addition of a sample dissolving solution, followed by crushing the samples and inactivating Proteinase K. It emphasizes the importance of meat species identification for food safety and compliance with regulations such as the Food Sanitation Law and JAS Law. The report details two primary identification methods: protein-based and gene-based, with a focus on the advantages of gene-based methods, particularly PCR. The workflow for sample preparation to meat identification is presented, including the PCR conditions and electrophoresis results. The findings demonstrate the effectiveness of combining MultiNA II and Ampdirect Plus for accurate meat species identification, highlighting the ability to analyze processed meat products and confirm the species against product labeling.