The authenticity of foods has become a global problem today. People are more and more worried about this. Therefore, various methods are being developed for meat product authentication, for example to detect donkey meat mixed with meat. Today, DNA-based methods are considered more appropriate than traditional protein-based techniques and are applied in species identification and meat fraud detection. One of these methods is the polymerase chain reaction (PCR). Donkey-specific PCR primers are designed to target a specific gene, and overall specificity is confirmed in-vitro against more than twenty species involved in meat authentication.
Highly sensitive analytical methods are needed to identify donkey species in meat and processed meat products. Besides polymerase chain reaction (PCR), spectroscopic, chromatographic, DNA-based, and immunoanalytical techniques have also been developed. Each technique has its own advantages and disadvantages depending on the specific analytical targets (e.g., geographical origins and substitutions) and food products (e.g., dairy products or fruit juice). Suitable analytical methods for species identification in meat authentication generally rely on the detection of proteins or unique DNA sequences.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there is also the search for donkey DNA in foods.
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