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A volatile organic compound (VOC) analysis method has been developed to distinguish human remains from animal species in forensic cases and to identify the species of remains after disaster accidents. 

Seven animal species, plus human, were investigated.  Some VOCs had high species specificity, demonstrating that all tested muscle tissue samples could be distinguished based on different VOCs.  HS-GC-IMS proved to be a rapid, high-throughput, high-sensitivity and specific species identification method.  The authors propose that the technique could also be applied to food authenticity testing to verify meat species.

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Photo by Jez Timms on Unsplash

Chinese researchers have  developed a very rapid (30 mins) DNA test that can detect multiple meat species including duck, chicken, cow, sheep and pig, which is easier, and requires less equipment than other techniques.  The method is based on recombinase polymerase amplification (RPA) – a rapid alternative to PCR developed by UK biotech TwistDx Ltd  combined with the nucleic acid stain SYBR green I produced by Life Technologies’ Molecular Probes subsidiary to visualise the results, and is carried out in a water bath at 37 degrees C. The method was able to detect 1 per cent pork adulteration in mutton or beef, and could also differentiate species in boiled, microwaved, pressure-cooked or fried meat samples.

  Read the article at: rapid DNA test for meat species                                                                                                                                          

Italian researchers validated a commercial low cost and density (LCD) Array (Meat 5.0 Version) based on a DNA biochip technology that simultaneously detects 24 animal species. Mixtures of the animal species covered by the kit were prepared at different concentrations and tested on raw/pasteurised, and heated meat and milk matrices. The array showed high specificity and high sensitivity, and it appeared to be robust and repeatable.

Read the abstract at: Chip Array validation for meat species