Identification of Meat Adulteration in Minced Meat Samples Labeled As Beef and Mutton in Tehran Stores Using Duplex Pcr Publisher



Doroudian M¹ ; Soezi M^{2, 3} ; Rasouli M^{4, 5} ; Arshadifar M⁶ ; Yousefidehbidi M¹ ; Maafi P¹ ; Yousefi F^{7, 8} ; Ajouri MR⁶ ; Omidi B⁶ Show Affiliations
Source: Food Science and Nutrition Published:2024

Abstract

Food fraud and profiteering are becoming increasingly common in the meat industry. Therefore, it is essential to identify such practices to prevent consumer deception and maintain food safety. This study aimed to determine the contents of minced meat samples labeled as beef and mutton in retail stores across Tehran province, Iran, to identify instances of meat adulteration. To this end, this study randomly collected 300 minced meat samples labeled as beef and mutton from Tehran stores over 4 years (2018–2022) and analyzed them using duplex polymerase chain reaction (PCR). The results revealed that more than 95% of the samples only contained beef, while only 5% of the samples matched the label and contained a mixture of beef and mutton. This discrepancy between the label and actual contents could be attributed to the price difference between beef and mutton, providing a financial incentive for producers to maximize profits. Given the potential for meat adulteration, increased monitoring of meat products is necessary, including detailed tests such as PCR, which is a fast, easy, sensitive, specific, and highly effective method for detecting meat adulteration. The findings of this study can assist in developing effective strategies to prevent meat adulteration and maintain consumer confidence in the meat industry. © 2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.