Ensuring Meat Authenticity: Real-Time PCR and Thiamine as Tools for Detecting Adulteration

Document Type : Review article

Authors

1 Department of Food Science and Technology, Faculty. of Agriculture, Fayoum University, Fayoum, Egypt

2 Chemistry Department, Faculty of Science, Beni-Suef University, Beni-Suef 62511, Egypt

Abstract

Meat adulteration is a common problem that can lead to moral loss, religious infractions, and major public health hazards. Technologies for rapid detection are essential for monitoring this problem. This article explores the economic issue of food adulteration, particularly in meat products, and the detection methods for beef and pork adulteration, focusing on thiamine content determination and real-time RTPCR methods. Therefore, combining thiamine quantification with (Real-Time PCR) analysis provides a robust and complementary approach to meat authenticity testing. These methods not only enhance the reliability of food labeling but also support compliance with religious and health standards. It is recommended that these techniques be further developed and routinely implemented as part of comprehensive food safety and meat inspection systems. In parallel, (Real-Time PCR) offers high sensitivity and specificity in detecting species-specific DNA, even in thermally processed meat products. This makes it a powerful tool for identifying undeclared meat components and verifying label claims.

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