Abstract
The performance of quantitative PCR-methods for the determination of beef and pork fraction in sausage was tested in an interlaboratory trial. Twelve different laboratories analysed four sausages of different composition of beef and pork by using four sausages of known fraction of meat as calibrators. Although different PCR-methods were applied, the precision of all results was better than 16% and the trueness better than 25%. The main reason for the good performance is the use of common calibrators emphasizing the importance of the quality of calibrators for molecular analysis. Thus, we conclude, that PCR-based detection methods are suitable for quantitative control of meat fractions in sausages.
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Acknowledgments
We thank all participating laboratories: Coop-Labor, Service de la consommation du canton Neuchâtel, Chemisches und Veterinäruntersuchungsamt Freiburg, Bundesinstitut für Risikobewertung Berlin, Chemisches und Veterinäruntersuchungsamt Dresden, Thüringer Landesamt für Lebensmittelsicherheit undVerbraucherschutz Jena. Special thank goes to the butchery Hoesli Geb. AG for the production of Sample D and to SQTS for the quality control of reference sausages.
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Eugster, A., Ruf, J., Rentsch, J. et al. Quantification of beef and pork fraction in sausages by real-time PCR analysis: results of an interlaboratory trial. Eur Food Res Technol 227, 17–20 (2008). https://doi.org/10.1007/s00217-007-0686-9
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DOI: https://doi.org/10.1007/s00217-007-0686-9