Vet World Vol.17 October-2024 Article - 18
Research Article
Veterinary World, 17(10): 2355-2364
https://doi.org/10.14202/vetworld.2024.2355-2364
Analysis of species adulteration in beef sausage using real-time polymerase chain reaction in Makassar, Indonesia
2. Faculty of Vocation, Study Program of Veterinary Paramedics, Hasanuddin University, Makassar, Indonesia.
3. Division of Veterinary Public Health and Epidemiology, School of Veterinary Medicine and Biomedicine, Jl. Agatis, Bogor, Indonesia.
4. Animal Products Quality Testing and Certification Center, Directorate General of Animal Husbandry and Animal Health, Ministry of Agriculture of the Republic of Indonesia, Tanah Sereal District, Bogor, Indonesia.
Background and Aim: Adulteration, or the inclusion of meats not declared on the label of processed meat products, constitutes a fraudulent practice that poses a threat to public health. Sausages, which are processed meats derived from a blend of minced meats that obscure the original muscle’s morphological features, are particularly prone to adulteration, making the visual detection of fraud more challenging. The research aimed to detect and measure the proportion of pork, chicken, buffalo, and beef DNA in commercially available processed meat packaged, labeled, and sold as “beef sausages” in Makassar, Indonesia.
Materials and Methods: A total of 30 beef sausage samples were collected from traditional and modern markets as well as tourist attractions in Makassar. DNA was isolated and the species were identified using quantitative polymerase chain reaction.
Results: The findings revealed that all sausage samples contained not only beef DNA, as indicated on their labels but also undeclared DNA from chicken and buffalo. Notably, pork DNA was not detected in the samples. The frequencies of chicken and buffalo meat were 9.2% and 10%, respectively, whereas it was 0.85% for beef in the beef sausage samples.
Conclusion: The discovery of chicken and buffalo species in beef sausage samples indicates adulteration, potentially posing severe quality risks.
Keywords: adulteration, beef sausage, deoxyribonucleic acid, polymerase chain reaction, species.
How to cite this article: Mualim M, Latif H, Pisestyani H, and Rahayu P (2024) Analysis of species adulteration in beef sausage using real-time polymerase chain reaction in Makassar, Indonesia, Veterinary World, 17(10): 2355–2364.
Received: 2024-06-09 Accepted: 2024-09-20 Published online: 2024-10-27
Corresponding author: E-mail:
DOI: 10.14202/vetworld.2024.2355-2364
Copyright: Mualim, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/ by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/ publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
