Analysis of species adulteration in beef sausage using real-time polymerase chain reaction in Makassar, Indonesia

Abstract

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