Maker polypeptides and method for detecting non-edible meat from edible meat

Abstract

The invention discloses maker polypeptides and a method for detecting non-edible meat from edible meat. The maker polypeptides comprise any one group, any two groups or all three groups of maker polypeptides from the following groups (a) to (c): the group (a) is maker polypeptides specific to foxes, raccoon dogs and minks, and comprises polypeptides shown as SEQ ID NO.1; the group (b) is maker polypeptides specific to foxes and raccoon dogs, and comprises polypeptides shown as SEQ ID NO.2 and / or 3 and / or 4 and / or 5; and the group (c) is maker polypeptides specific to minks, and comprises polypeptides shown as SEQ ID NO.6 and / or 7 and / or 8 and / or 9 and / or 10. According to the maker polypeptides and the method, a technology for identifying non-edible meat in different edible meat from a polypeptide level is established, and a new effective means is provided for improving food safety.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for detecting characteristic polypeptides of non-edible meat from edible meat. Background technique [0002] With the popularity of fur coats, the number of fur animals (fox, raccoon, mink) increased dramatically. To increase profits, manufacturers include these processed meats from fur animals in their regular table meat sales. What's more, some manufacturers use hormones to improve the luster of fur when raising fur animals. Once these hormone-containing meats are introduced into the market and eaten by consumers, they will threaten human health. The above food adulteration seriously threatens people's health. We need to take necessary measures to prevent and control this food safety risk, so as to give early warning of the risk and ensure people's health and safety. [0003] At present, the methods for effectively and accurately detecting meat types are par...

AI Technical Summary

Problems solved by technology

However, after long-term practical experiments, it was found that PCR technology is susceptible to DNA degradation, interference from complex matrices, and sample extraction and amplification methods, thereby interfering with the accuracy of qualitative and quantitative results, and the meat processing process will easily destroy and remove DNA, which cannot be detected by PCR technology

ELISA is often limited by antibody preparation, protein denaturation during processing, complex matrix and homologous interference between closely related species, which can easily lead to false positive results and inaccurate quantification

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