Advances in DNA-Based Identification Techniques for Adulteration of Meat Products

Driven by interests,the adulteration of meat products has been repeatedly prohibited. Therefore,the identification technology for adulteration of meat products have gradually been developed. In this paper,the common DNA-based adulteration identification techniques for meat products in recent five years are reviewed,including classical PCR,qPCR and DNA barcode techniques. Emerging technologies include the following generation of sequencing technology,extremely sensitive HRM,LAMP for gene diagnosis,microsatellite technique,RAPD,AFLP,RFLP,sequence characteristic amplification region,single nucleotide polymorphism and others. It provides reference for the study of adulteration and forgery of meat products.