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Article
Authentication of traditional meat products (Haleem) sold in India: a first report confirming species mislabelling
Traditional meat products like Haleem play a pivotal role in the culinary landscapes of Indian consumers, along with high economic value and business potential. Due to anticipated gains associated with adulter...
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Article
Duplex real-time PCR assay with high-resolution melt analysis for the detection and quantification of Listeria species and Listeria monocytogenes in meat products
Listeria contamination in foods of animal origin is one of the most concerning food safety issues. A duplex, SYBR green-based, real-time PCR assay was developed with high-resolution melting analysis-based differe...
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Article
Droplet Digital PCR Assay with Linear Regression Models for Quantification of Buffalo-Derived Materials in Different Food Matrices
Animal origin foods like buffalo meat and milk fat are often used to adulterate high-priced products like mutton/chevon products and cow ghee for economic gain. Existing molecular test methods are inadequate, ...
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Article
Development of a Touchdown—Duplex PCR Assay for Authentication of Sheep and Goat Meat
Authenticity in foods of animal origin like meat is an arduous task, since there are various cases of adulteration where morphological identification is not applicable. Several incidences of meat adulteration ...
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Article
Authentication of camel meat using species-specific PCR and PCR-RFLP
In India and some of the African countries, one of the unconventional meats receiving the latest attention in meat adulteration is camel meat. So, the objective of this study was to develop a species-specific ...
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Article
Species identification of cattle and buffalo fat through PCR assay
A method was standardized to isolate quality DNA from cattle and buffalo fat for species identification using QIAamp DNA stool mini kit. The quality of the DNA was sufficient enough to amplify universal primer...
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Article
Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties
Present study was conducted to evaluate the effect of addition of different levels of Moringa oleifera leaves extract (MLE) and butylated hydroxytoluene (BHT) in raw and cooked pork patties during refrigerated st...
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Article
Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature
In our study effect of different end point temperature (51 °C, 65 °C, 71 °C and 79 °C) on physicochemical and storage stability of mutton chops were evaluated. The L* (lightness) value and b* (yellowness) incr...
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Article
A rapid method for authentication of Buffalo (Bubalus bubalis) meat by Alkaline Lysis method of DNA extraction and species specific polymerase chain reaction
Buffalo (Bubalus bubalis) meat is a major item of export from India but export of beef i.e. meat from cattle (Bos indicus) is prohibited. Also, adulteration of buffalo meat with that of beef (meat from cattle) is...