Species identification in meat by using PCR-generated satellite probes

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Abstract
A convenient DNA-based identification system is described for testing the species origin of meat samples. Probes are generated by PCR with primers binding to species-specific satellite DNA and hybridized to DNA purified from meat. This method is more robust and versatile than methods based on oligonucleotide hybridization. With the exception of a slight cross-reaction of mutton and beef, each probe only recognized the species from which it was derived. Purifying the DNA with a DNA-binding resin improved the sensitivity. Admixtures of 0.1–0.5% can be detected in raw meat and 0.5–5% in autoclaved meat samples. The method can be adapted to detect any eukaryotic species for which species-specific DNA sequences are available. This method has proven its value in the routine inspection of meat samples by revealing more cases of deliberate or accidental species substitution and admixture than conventional techniques.

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