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Updated: Aug 1, 2026

DNA-based Fish Species Identification Protocol
Published on: April 28, 2010
Rapid species identification in meat by using satellite DNA probes
J B Buntjer1, J A Lenstra, N Haagsma
1Department of the Science of Food and Animal Origin, Utrecht University, The Netherlands.
Abstract:
A fast procedure for species identification in heated meat is described. Deoxyribonucleic acid (DNA) was isolated from meat samples by an alkaline extraction method and hybridized to a conjugate of a specific oligonucleotide and alkaline phosphatase. The oligonucleotide probes are based on satellite DNA, tandem-repeated sequences, which are highly specific for species. Probes are developed for the identification of meat from cattle, sheep/goat, horse, deer, pig, chicken and turkey. Differentiation between closely related species like chicken and turkey is possible. Admixtures of 1-5% of meat of one species in another could be detected. The complete assay of up to 50 samples takes 4 h. Heated meat samples could be analysed.
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