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Unravelling red deer (Cervus elaphus) meat adulteration in gourmet foods by quantitative real-time PCR

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cris.virtual.author-orcid0000-0002-6331-5726
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cris.virtualsource.author-orcid096e41a9-6ac3-4aa4-9495-6e2699f7f3a3
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cris.virtualsource.author-orcid6b8ff0a0-7556-4635-ae2c-064721f8c43a
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dc.abstract.enRed deer (Cervus elaphus) meat is highly regarded as an exclusive gourmet food due to its sensory quality, nutritional value and premium price, thus being susceptible to adulteration practices by its substitution with inferior meat species. This study proposes a novel real-time PCR method targeting the troponin I gene for detecting and quantifying red deer meat in processed food products. The assay showed acceptable performance parameters, achieving absolute and relative limits of quantification of 0.01 ng of DNA and 0.5% (w/w) of red deer meat in both raw and thermally processed pâté. The assay parameters, using raw and autoclaved reference mixtures, regarding PCR efficiency (89.3% and 100.0%, respectively), slope of the calibration curve (−3.6067 and −3.3224, respectively) and R2 (0.9889 and 0.9893, respectively) highlight the high performance of the calibration models for the determination of red deer meat. The method was successfully validated using blind mixtures and applied to 46 commercial meat products from Poland, Portugal and Spain. Data suggested the adulteration of 48% of the samples by the total or partial substitution of red deer species and the suitability of the method for the routine testing of game meat products in quality control laboratories.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Mięsa
dc.article.number110872
dc.contributor.authorAdenuga Bukola M.
dc.contributor.authorBiltes Rita
dc.contributor.authorVilla Caterina
dc.contributor.authorCosta Joanna
dc.contributor.authorSpychaj, Anita
dc.contributor.authorMontowska, Magdalena
dc.contributor.authorMafra Isabel
dc.date.access2024-11-29
dc.date.accessioned2024-11-29T09:45:47Z
dc.date.available2024-11-29T09:45:47Z
dc.date.copyright2024-09-12
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,6
dc.description.numberFebruary 2025
dc.description.points140
dc.description.versionfinal_published
dc.description.volume168
dc.identifier.issn0956-7135
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2140
dc.identifier.weblinkhttps://doi.org/10.1016/j.foodcont.2024.110872
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofFood Control
dc.rightsCC-BY-NC
dc.sciencecloudsend
dc.subject.enFood authentication
dc.subject.enRed deer quantification
dc.subject.enCervus elaphus
dc.subject.enMeat products
dc.subject.enNuclear marker
dc.subject.plAutentyczność żywności
dc.subject.planaliza ilościowa
dc.subject.plMięso z jelenia
dc.subject.plCervus elaphus
dc.subject.plProdukty mięsne
dc.subject.plMarker jądrowy
dc.titleUnravelling red deer (Cervus elaphus) meat adulteration in gourmet foods by quantitative real-time PCR
dc.title.volumeart. 110872
dc.typeJournalArticle
dspace.entity.typePublication
project.funder.nameThis work was supported by the National Science Centre, Poland, project number 2020/37/B/NZ9/00082.