Comparing methodologies of DNA extraction for analysis of raw and cooked meats
Sohail Ahmed, C Siva Swetha, A Jagadeesh Babu, S Vijaya Lakshmi, P Ramya, M Venkata Lakshmi, PV Siddartha and Naswar Khan Pathan
The adulteration of meat stands as a pressing concern within the meat industry, exerting far-reaching impacts on the realms of health, economy, and the deeply rooted religious and ethical convictions of consumers. Addressing this issue hinges significantly upon meat speciation, with DNA-based methodologies emerging as cutting-edge and remarkably dependable, marked by their exquisite specificity and sensitivity. Diverse techniques are available for extraction of DNA from meat specimens. In this investigation, we have encompassed three distinct methodologies including, Phenol-Chloroform-Isoamyl alcohol, PCI-Isopropanol, and the commercial kit for extraction of DNA from both raw and cooked chicken, mutton, beef and pork samples. The efficiency of these three approaches was meticulously assessed through a battery of parameters encompassing gel electrophoresis, purity, concentration and PCR assay using species-specific primers targeting the mitochondrial genes of the species under study. The thermal processed samples were also tested to gauge the resilience of DNA integrity under harsh temperature conditions. Our findings underscore that the PCI and PCI-Isopropanol methods represent cost-effective alternatives, providing robust DNA extraction from both raw and cooked samples, thereby offering a viable substitute to the more expensive commercially available kit procedures.
How to cite this article:
Sohail Ahmed, C Siva Swetha, A Jagadeesh Babu, S Vijaya Lakshmi, P Ramya, M Venkata Lakshmi, PV Siddartha and Naswar Khan Pathan. Comparing methodologies of DNA extraction for analysis of raw and cooked meats. The Pharma Innovation Journal. 2023; 12(9S): 2040-2047.