Species identification from selected beef patty brands using polymerase chain reaction (PCR) / Syafiqah Alia Zainudin

Specific deoxyribonucleic acid DNA fragments can be detected by method of
polymerase chain reaction (PCR), where it is widely used in various human
molecular diagnostics, in forensics, food control and analysis of environmental
specimens. The aim of this project was to determine the extracted DNA quality
and sizes from previous researchers by using gel electrophoresis, to optimize
primer annealing temperature using gradient PCR and to investigate the
conformation of species from selected beef patty brands using PCR. Samples were
collected from previous researchers that comprised from three different types of
beef patty brands which are 1 Malaysia, Ramly and Purnama Beef Patty. Firstly,
the intensity, quality and sizes of DNA were examined and decided either the
DNA can be used or not by using gel electrophoresis. All the samples showed
positive results either with presence of band, smear or less smear, where it can be
used in the next PCR process.
Next, gradient PCR was performed in order to find the suitable melting
temperature, TM, for 'Bovis' primer. All the three samples have been checked
with bovine primer to examine the quality of their meat. Expected band for bovine
is 271 bp. All of the three sample bands achieved almost nearer to the expected
band. This can be proved that all of the samples originally contain beef meat. In
order to test the authenticity of their species, all the sample brands were tested
with the other two different primers; chicken and Sus scrofa. All the results
indicated the absence of band from primer chicken and Sus scrofa. This further
proved that all the beef patties came from the original beef meat without
contamination of other animals. As a conclusion, all the results of sample showed
bovine positive result where there was band presence nearer the expected base
pair which was 271 bp.