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| Rural Industries |
Objective
To develop simple tests to identify both fresh and cooked meat from emu, ostrich, crocodile, buffalo and deer to maintain customer confidence that cheap meat from other species is not being substituted for these expensive meats.
Background
There is an expansion in the production of meats from non-traditional species to supply the tourist industry, local consumers and for export. There is a need to develop simple tests to determine the authenticity of both fresh and cooked non-traditional meats to protect consumers from unscrupulous substitution.
Research
The original aim of the project was to produce immunoassays
or DNA probes for identification of exotic meats. After phase
one of the project was approved, but prior to commencement, a
new technique for species identification was published from a
Canadian group.
Because this new technique appeared to offer a means of achieving the long term aims of the project, without the high cost of developing a wide range of immunoassays and DNA probes, it was decided to investigate its potential. If this technique worked then there would be no need for phase two of the project which would have taken over two years and at least $80,000. Equally important as the financial aspects, it would be possible to offer consumers and industry a test within a few months.
Outcome
The original objectives of the project have been
achieved at a much lower cost than was anticipated. With the application
of the new FINS (Forensically Informative Nucleotide Sequencing)
technique, it has been possible to develop a method to identify
the species of origin of any meat sample, cooked or fresh. The
technique involved extraction of DNA amplification of part of
the mitochondrial cytochrome b gene and automatic sequencing of
about 250 nucleotides.
Improvements were made to the original procedure.
With mixtures of meats the presence of more than one species can
be ascertained but, for quantification, some further refinements
are required.
Results have been published in the Proceedings of the 11th Australian Biotechnology Conference, in the international journal 'Bio Techniques' and in 'Australian Biotechnology'. The method was described to a meeting of the Royal Australian Institute (WA Branch) Analytical Chemistry Group and The Australian Institute of Food Science and Technology Ltd (WA Branch) in Perth and will be presented at the University of Berne in Switzerland in April. Copies of the Bio Techniques paper were distributed to emu farmers at their international meeting in Perth.
Implications
Tests are now available to identify substitution
of meats.
RIRDC Project No: UMU-10A
RESEARCHER: Professor P R Carnegie
ORGANISATION: Murdoch University
School of Biological and Environmental Sciences PERTH WA 6150PHONE: 09 360 2784
FAX: 09 310 7084PUBLICATIONS:
Forrest A R R & Carnegie P R 1993 Gourmet Meats, can you tell the difference? Proc of the 11th Aust Biotechnology Conference, Perth, p101-102.
Forrest A R R & Carnegie P R (1994) 'Identification of Gourmet Meat Using FINS (Forensically Informative Nucleotide Sequencing)', Bio Techniques 17:24-26.
Carnegie P R (1994) 'Quality control in the food industries with DNA technologies', Australasian Biotechnology 4:146-149.
Last updated: 10 October 1996
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