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Application of multiplex polymerase chain reaction technology in the authenticity detection of heat-processed meat products
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Qian-Qian LIU1, Hang-Zhen LAN2, Dao-Dong PAN2, *, Zhen-Dong CAI2, *
Journal of Food Safety & Quality | 2026, 17(10) : 99 - 109
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Journal of Food Safety & Quality | 2026, 17(10): 99-109
• Special Topic: Food Authenticity and Traceability •
Application of multiplex polymerase chain reaction technology in the authenticity detection of heat-processed meat products
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Qian-Qian LIU1, Hang-Zhen LAN2, Dao-Dong PAN2, *, Zhen-Dong CAI2, *
Affiliations
  • 1.School of Chemistry and Chemical Engineering, Huaibei Normal University, Huaibei 235000, China
  • 2.Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Ningbo University,Ningbo 315800, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251128005
Outline
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Objective

To establish n method for simultaneously identifying multiple meat species within a single reaction system by efficient multiplex polymerase chain reaction (PCR) technology.

Methods

Based on species-specific variations in animal mitochondrial gene sequences, primers were designed and screened using multiple bioinformatics tools, and an octuple PCR assay was developed for the simultaneous detection of 8 kinds of meat species, namely mutton, chicken, rabbit, pigeon, goose, turkey, ostrich and dog. The specificity of the amplification products was confirmed through reaction condition optimization and DNA sequencing. The sensitivity and applicability of the method were further evaluated by multi-species DNA mixtures and adulterated meat model samples.

Results

The octuple PCR assay enabled stable and simultaneous amplification of DNA from all 8 kinds of target species in a single reaction tube, with no nonspecific amplification observed. Sequencing results were consistent with the corresponding target species. Sensitivity analysis showed that, in both raw and heat-processed meat samples, the limits of detection for the target species ranged from 0.01 to 0.05 ng of genomic DNA. In adulterated samples, target meat components were detectable at levels as low as 0.10%.

Conclusion

The established octuple PCR method can be successfully applied to the authenticity assessment of commercially available meat products, allowing rapid and accurate identification of multiple meat species. This method demonstrates good practical applicability and provides effective technical support for food safety surveillance and market regulation.

multiplex polymerase chain reaction  /  species identification  /  sensitivity  /  adulteration detection  /  meat products
刘倩倩, 蓝航镇, 潘道东, 蔡振东. 多重聚合酶链式反应技术在热加工肉制品真实性检测中的应用. 食品安全质量检测学报, 2026 , 17 (10) : 99 -109 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251128005
Qian-Qian LIU, Hang-Zhen LAN, Dao-Dong PAN, Zhen-Dong CAI. Application of multiplex polymerase chain reaction technology in the authenticity detection of heat-processed meat products[J]. Journal of Food Safety & Quality, 2026 , 17 (10) : 99 -109 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251128005
Year 2026 volume 17 Issue 10
15
4
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251128005
  • Receive Date:2025-11-28
  • Online Date:2026-11-05
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History
  • Received:2025-11-28
Funding
Affiliations
    1.School of Chemistry and Chemical Engineering, Huaibei Normal University, Huaibei 235000, China
    2.Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Ningbo University,Ningbo 315800, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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