ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Methodology for identification and quantification of chicken meat in food products

Introduction. The problem of food adulteration is highly relevant today. Food manufacturers are increasingly replacing expensive raw materials with cheaper poultry. We aimed to develop an effective method for identification and quantification of chicken meat and egg products in multicomponent meat systems using real-time PCR.
Study objects and methods. We studied native animal tissue, namely that of chicken, pork, beef, turkey, quail, duck, horse meat, rabbit, sheep, and goat. Standard samples were taken from pure fresh chicken muscle tissue. We also used raw, boiled, and powdered chicken eggs. For a semiquantitative analysis of chicken mass in the sample, we compared the threshold cycle (Сt) of chicken DNA and the threshold cycles of calibration samples. To ensure the absence of PCR inhibition, we used an internal control sample which went through all the stages of analysis, starting with DNA extraction.
Results and discussion. We developed a methodology to qualitatively determine the content of chicken tissue in the product and distinguish between the presence of egg products and contamination on the production line. The method for chicken DNA identification showed 100% specificity. This genetic material was detected in the range of 0.1% to 0.01% of chicken meat in the sample. The efficiency of the duplex PCR system for chicken DNA detection was more than 95% (3.38 on the Green slope channel and 3.45 on the Yellow slope channel). The analytical sensitivity of the primers was 40 copies/reaction.
Conclusion. Our methodology is suitable for analyzing multicomponent food products, raw materials, feed, and feed additives. It can identify the content of chicken meat at a concentration of up to 1%, as well as distinguish egg impurities from contamination of various origin. PCR allows differentiation between chicken meat and egg products.
Multicomponent products, canned food, chicken meat, egg melange, PCR, adulteration, sausages
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How to quote?
Pleskacheva MA, Artamonova MP, Litvinova EV, Gergel MA, Davydova EE. Methodology for identification and quantification of chicken meat in food products. Foods and Raw Materials. 2020;8(1):98–106. DOI:
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