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Et Türü Tayininde Kullanılan Yöntemler

Year 2021, Issue: 1, 8 - 18, 31.03.2021

Abstract

    Hayvansal kökenli besinler içerdikleri protein, mineral madde ve vitaminler açısından beslenmede önemli rol oynamaktadır. Özellikle et ve et ürünleri insan beslenmesinde ihtiyaç duyulan esansiyel aminoasitleri ideal oranlarda içermesi, ette bulunan demirin vücutta kullanılabilirliği ve çok iyi bir B12 vitamini kaynağı olması gibi nedenlerle yerini bitkisel kökenli besinlerin ikame edemeyeceği bir gıdadır. Et ve et ürünlerinin fiyatı arttıkça sağlıklı ve değerli olan hayvan etleri, tüketilmeyen veya daha az değerli olan etlerle karıştırılarak tüketicilere değerli et adı altında satılabilmektedir. Yaşadığımız toplumun inancı, gelenek ve göreneği bakımından tüketilecek et ve et ürünlerinde yer alan etlerin hangi hayvan türüne ait olduğunun tespiti gıda bilimcilerinin başlıca araştırma konularından birini oluşturmaktadır. Et ve et ürünlerine uygulanan hile ve taklitlerin önüne geçilmesi, insan sağlığının koruma altına alınması, üreticiler arasında haksız rekabetin önlenmesi, dini inanışlara uygun ürün üretilmesi ve tüketilmesi ancak et türü tayin yöntemleri ile mümkün kılınmaktadır. Bu derlemede, et türü tayininde kullanılan başlıca yöntemler bir araya getirilmiştir.

References

  • Aguado, V., Vitas, A. I. ve García-Jalon, I. (2001). Random amplified polymorphic DNA typing applied to the study of cross-contamination by Listeria monocytogenes in processed food products. Journal of Food Protection, 64(5), 716-720. https://doi.org/10.4315/0362-028X-64.5.716
  • Allsup, T. N. (1987). A comparison of the agar gel immuno-diffusion (AGID) and counter-immunoelectrophoresis (CIE) tests for species identification of imported red meat and offal. Meat Science, 20(2), 119–128. https://doi.org/10.1016/0309-1740(87)90032-5
  • Altınışık, M. (2004). İmmunolojik Teknikler. ADÜTF Biyokimya AD. Erişim adresi (29 Aralık 2020): https://www.mustafaaltinisik.org.uk/45-uzm-03.pdf
  • Andrews, C. D., Berger, R. G., Mageau, R. P., Schwab, B. ve Johnson, R. W. (1992). Detection of beef, sheep, deer and horse meat in cooked meat products by enzyme-linked immunosorbent assay. Journal of AOAC International, 75, 572-576.
  • Anonim. (2015). ELISA. Erişim adresi (29 Aralık 2020): http://tarbiyotek.blogspot.com/2015/08/enzyme-linked-immunosorbent-assay-elisa.html
  • Arslan, A. (2013). Et muayenesi ve Et Ürünleri Teknolojisi (2. bs., s. 38-68). Malatya: Medipres.
  • Arslan, A., Ilhak, I., Çalıcıoğlu, M. ve Karahan, M. (2005). Identification of meats using random amplified polymorphic DNA (RAPD) technique. Journal of Muscle Foods, 16(1), 37-45. https://doi.org/10.1111/j.1745-4573.2004.07504.x
  • Arslan, A., Ilhak, O. I. ve Çalıcıoğlu, M. (2006). Effect of method of cooking on identification of heat processed beef using polymerase chain reaction (PCR) technique. Meat Science, 72(2), 326-330. https://doi.org/10.1016/j.meatsci.2005.08.001
  • Ayaz, Y., Ayaz, N. D., Aksoy, M. ve Kaplan, Y. Z. (2013). Real-Time PCR tekniği ile çeşitli et ürünlerinde tavuk ve sığır eti oranlarının kantitatif tayini. Etlik Veteriner Mikrobiyoloji Dergisi, 24(2), 41-48.
  • Ayaz, Y., Ayaz, N. D. ve Erol, I. (2006). Detection of species in meat and meat products using enzyme-linked immunosorbent assay. Journal of Muscle Foods, 17(2), 214–220. https://doi.org/10.1111/j.1745-4573.2006.00046.x
  • Ayaz, N. D., Goncuoğlu, M., Çufaoğlu, G. ve Derinöz, A. N. (2020). The use of new hyper immune sera and real-time PCR assay for the detection of meat species. Advances in Food Sciences, 42(42), 129-134.
  • Ayaz, Y., Kaplan, Y. Z., Ayaz, N. D. ve Aksoy, M. H. (2012). Et ürünlerinin histolojik muayenesi. Etlik Veteriner Mikrobiyoloji Dergisi, 23(2), 49-56.
  • Aydın, Öz S. (2004). RAPD (Rastgele Arttırılmış Polimorfik DNA) belirleyicileri ve bitki sistematiği. Dumlupınar Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 6, 113-130.
  • Ballin, N. Z., Vogensen, F. K. ve Karlsson, A. H. (2009). Species determination - Can we detect and quantify meat adulteration? Meat Science, 83(2), 165-174. https://doi.org/10.1016/j.meatsci.2009.06.003
  • Batmaz, H. (1988). Sığırlarda Perikarditis ve Myokarditis Travmaticanın Ayırıcı Tanısında Serum Protein Elektroforezinin Önemi Üzerine Deneysel Araştırmalar II. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 7(1,2,3), 7-11.
  • Baysal, A. ve Altun, A. (Ed.). (2003). Sosyal eşitsizliklerin beslenmeye etkisi [Özel sayı]. Cumhuriyet Üniversitesi Tıp Fakültesi Dergisi, 25(4), 66-72.
  • Biesalski, H. -K. (2005). Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet? Meat Science, 70(3), 509-524. https://doi.org/10.1016/j.meatsci.2004.07.017
  • Billett, E. E., Bevan, R., Scanlon B., Pickering, K. ve Gibbons, B. (1996). The use of a poultry-specific murine monoclonal antibody directed to the insoluble muscle protein desmin in meat speciation. Journal of Science Food and Agriculture, 70(3), 396-404. https://doi.org/10.1002/(SICI)1097-0010(199603)70:3<396::AID-JSFA550>3.0.CO;2-U
  • Büyükünal, S. K. ve Kahraman, T. (2004). Kırmızı et tüketimi ve insan sağlığı açısından önemi. Food Sektör Dergisi, 4(21), 12-14.
  • Chen, F. -C., Hsieh, Y. -H. P. ve Bridgman, R. C. (2008). Monoclonal antibodies to porcine thermal-stable muscle protein for detection of pork in raw and cooked meats. Journal of Food Science, 63(2), 201–205. https://doi.org/10.1111/j.1365-2621.1998.tb15709.x
  • Chikuni, K., Ozutsumi, K., Koishikawa, T. ve Kato, S. (1990). Species identification of cooked meats by DNA hybridization assay. Meat Science, 27(2), 119–128. https://doi.org/10.1016/0309-1740(90)90060-J
  • Cornforth, D. P., Pearson, A. M. ve Dutson, T. R. (Eds.). (1994). Color-its basis and importance. Quality attributes and their measurement in meat, poultry and fish products. Advances in Meat Research (pp. 34-78). London.
  • Delia, J. H., Parkes, C. H. ve Lumley, D. I. (1997). Identification of the species of origin of raw and cooked meat products using oligonucleotide probes. Food Chemistry, 60(3), 437–442. https://doi.org/10.1016/S0308-8146(96)00364-0
  • Doosti, A., Dehkordi, P. G. ve Rahimi, E. (2011). Molecular assay to faud identification of meat products. Journal of Food Science and Technology 51(1), 148-152. https://doi.org/10.1007/s13197-011-0456-3
  • Ebbehøj, K. F. ve Thomsen, P. D. (1991). Species differentiation of heated meat products by DNA hybridization. Meat Science, 30(3), 221–234. https://doi.org/10.1016/0309-1740(91)90068-2
  • Fairbrother, K. S., Hopwood, A. J., Lockley, A. K. ve Bardsley, R. G. (1998). Meat speciation by restriction fragment length polymorphism analysis using an α-actin cDNA probe. Meat Science, 50(1), 105–114. https://doi.org/10.1016/S0309-1740(98)00020-5
  • Fajardo, V., González, I., Martín, I., Rojas, M., Hernández, P. E., García, T. ve Martín, R. (2008). Real-time PCR for detection and quantification of red deer (Cervus elaphus), fallow deer (Dama dama), and roe deer (Capreolus capreolus) in meat mixtures. Meat Science, 79(2), 289–298. https://doi.org/10.1016/j.meatsci.2007.09.013
  • Ghisleni, G., Stella, S., Radaelli, E., Mattiello, S. ve Scanziani, E. (2010). Qualitative evaluation of tortellini meat filling by histology and image analysis. International Journal of Food Science and Technology, 45(2), 265-270. https://doi.org/10.1111/j.1365-2621.2009.02130.x
  • Ghovvati, S., Nassiri, M. R., Mirhoseini, S. Z., Moussavi, A. H. ve Javadmanesh, A. (2009). Fraud identification in industrial meat products by multiplex PCR assay. Food Control, 20(8), 696–699. https://doi.org/10.1016/j.foodcont.2008.09.002
  • Hill, C. R. (2007). Analytical Methods in Biotechnology: Introduction. Journal of Chemical Technology & Biotechnology, 51(1), 115–117. https://doi.org/10.1002/jctb.280510112
  • Hsieh, Y. H. P., Chen, F. C. ve Sheu, S. C. (1997). AAES research developing simple, inexpensive tests for meat products. Highlights of Agricultural Research, 44(2). Summer.
  • Hvass, A. ve Patterson, R. L. S. (Ed.). (1985). Species differentiation in minced meat products by immunodiffusion. Biochemical Identification of Meat Species (pp. 53-64). London: Elsevier Applied Science Publishers.
  • Issanchou, S. (1996). Consumer expectations and perceptions of meat and meat products quality. Meat Science, 43, 5-19. https://doi.org/10.1016/0309-1740(96)00051-4
  • Iwabuchi, S. ve Yamauchi, F. (1987). Electrophoretic analysis of whey proteins present in soybean globulin fractions. Journal of Agricultural and Food Chemistry, 35(2), 205-209. https://doi.org/10.1021/jf00074a010
  • İnal, T. (1992). Besin Hijyeni Hayvansal Gıdaların Sağlık Kontrolü (s. 12-44). İstanbul: Final Ofset.
  • Kang’ethe, E. K. ve Gathuma, J. M. (1987). Species identification of autoclaved meat samples using antisera to thermostable muscle antigens in an enzyme immunoassay. Meat Science, 19(4), 265–270. https://doi.org/10.1016/0309-1740(87)90072-6
  • Kang’ethe, E. K., Jones, S. J. ve Patterson, R. L. S. (1982). Identification of the species origin of fresh meat using an enzyme-linked immunosorbent assay procedure. Meat Science, 7(3), 229–240. https://doi.org/10.1016/0309-1740(82)90088-2
  • Kim, H. ve Shelef, L. A. (1986). Characterization and identification of raw beef, pork, chicken and turkey meats by electrophoretic patterns of their sarcoplasmic proteins. Journal of Food Science, 51(3), 731–735. https://doi.org/10.1111/j.1365-2621.1986.tb13922.x
  • Koh, M. C., Lim, C. H., Chua, S. B., Chew, S. T. ve Phang, S. T. W. (1998). Random amplified polymorphic DNA (RAPD) fingerprints for identification of red meat animal species. Meat Science, 48(3-4), 275-285. https://doi.org/10.1016/S0309-1740(97)00104-6
  • Liu, L. (2006). Monoclonal antibody-based Sandwich ELISA for the detection of ovine muscle in cooked meat. Retrieved from http://purl.flvc.org/fsu/fd/FSU_migr_etd-1185
  • Lockley, A. K. ve Bardsley, R. G. (2000). DNA-based methods for food authentication. Trends in Food Science and Technology, 11(2), 67–77. https://doi.org/10.1016/S0924-2244(00)00049-2
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Methods Used In the Identification of Meat Species

Year 2021, Issue: 1, 8 - 18, 31.03.2021

Abstract

    Foods from animal origin have important role in nutrition in terms of the protein, mineral substances and vitamins that contain. Especially meat and meat products cannot be replaced by plant-based foods in human nutrition as they contain essential amino acids in ideal proportions and a great source of iron and vitamin B12 for the human body. As much as the prices of meat and meat products increase, healthy and valuable animal meats can be mixed with inconsumable or less valuable meat and sold as good quality meat. Animal species by which the meat products produced constitutes an important issue for societies, in term of belief, customs and traditions. To prevent adulteration and fake production of meat and meat products, to protect public health and to prevent unfair competition between producers, also to assure proper products by religious beliefs meat species determination has huge importance. In this review, the main methods used in meat species determination are compiled.

References

  • Aguado, V., Vitas, A. I. ve García-Jalon, I. (2001). Random amplified polymorphic DNA typing applied to the study of cross-contamination by Listeria monocytogenes in processed food products. Journal of Food Protection, 64(5), 716-720. https://doi.org/10.4315/0362-028X-64.5.716
  • Allsup, T. N. (1987). A comparison of the agar gel immuno-diffusion (AGID) and counter-immunoelectrophoresis (CIE) tests for species identification of imported red meat and offal. Meat Science, 20(2), 119–128. https://doi.org/10.1016/0309-1740(87)90032-5
  • Altınışık, M. (2004). İmmunolojik Teknikler. ADÜTF Biyokimya AD. Erişim adresi (29 Aralık 2020): https://www.mustafaaltinisik.org.uk/45-uzm-03.pdf
  • Andrews, C. D., Berger, R. G., Mageau, R. P., Schwab, B. ve Johnson, R. W. (1992). Detection of beef, sheep, deer and horse meat in cooked meat products by enzyme-linked immunosorbent assay. Journal of AOAC International, 75, 572-576.
  • Anonim. (2015). ELISA. Erişim adresi (29 Aralık 2020): http://tarbiyotek.blogspot.com/2015/08/enzyme-linked-immunosorbent-assay-elisa.html
  • Arslan, A. (2013). Et muayenesi ve Et Ürünleri Teknolojisi (2. bs., s. 38-68). Malatya: Medipres.
  • Arslan, A., Ilhak, I., Çalıcıoğlu, M. ve Karahan, M. (2005). Identification of meats using random amplified polymorphic DNA (RAPD) technique. Journal of Muscle Foods, 16(1), 37-45. https://doi.org/10.1111/j.1745-4573.2004.07504.x
  • Arslan, A., Ilhak, O. I. ve Çalıcıoğlu, M. (2006). Effect of method of cooking on identification of heat processed beef using polymerase chain reaction (PCR) technique. Meat Science, 72(2), 326-330. https://doi.org/10.1016/j.meatsci.2005.08.001
  • Ayaz, Y., Ayaz, N. D., Aksoy, M. ve Kaplan, Y. Z. (2013). Real-Time PCR tekniği ile çeşitli et ürünlerinde tavuk ve sığır eti oranlarının kantitatif tayini. Etlik Veteriner Mikrobiyoloji Dergisi, 24(2), 41-48.
  • Ayaz, Y., Ayaz, N. D. ve Erol, I. (2006). Detection of species in meat and meat products using enzyme-linked immunosorbent assay. Journal of Muscle Foods, 17(2), 214–220. https://doi.org/10.1111/j.1745-4573.2006.00046.x
  • Ayaz, N. D., Goncuoğlu, M., Çufaoğlu, G. ve Derinöz, A. N. (2020). The use of new hyper immune sera and real-time PCR assay for the detection of meat species. Advances in Food Sciences, 42(42), 129-134.
  • Ayaz, Y., Kaplan, Y. Z., Ayaz, N. D. ve Aksoy, M. H. (2012). Et ürünlerinin histolojik muayenesi. Etlik Veteriner Mikrobiyoloji Dergisi, 23(2), 49-56.
  • Aydın, Öz S. (2004). RAPD (Rastgele Arttırılmış Polimorfik DNA) belirleyicileri ve bitki sistematiği. Dumlupınar Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 6, 113-130.
  • Ballin, N. Z., Vogensen, F. K. ve Karlsson, A. H. (2009). Species determination - Can we detect and quantify meat adulteration? Meat Science, 83(2), 165-174. https://doi.org/10.1016/j.meatsci.2009.06.003
  • Batmaz, H. (1988). Sığırlarda Perikarditis ve Myokarditis Travmaticanın Ayırıcı Tanısında Serum Protein Elektroforezinin Önemi Üzerine Deneysel Araştırmalar II. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 7(1,2,3), 7-11.
  • Baysal, A. ve Altun, A. (Ed.). (2003). Sosyal eşitsizliklerin beslenmeye etkisi [Özel sayı]. Cumhuriyet Üniversitesi Tıp Fakültesi Dergisi, 25(4), 66-72.
  • Biesalski, H. -K. (2005). Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet? Meat Science, 70(3), 509-524. https://doi.org/10.1016/j.meatsci.2004.07.017
  • Billett, E. E., Bevan, R., Scanlon B., Pickering, K. ve Gibbons, B. (1996). The use of a poultry-specific murine monoclonal antibody directed to the insoluble muscle protein desmin in meat speciation. Journal of Science Food and Agriculture, 70(3), 396-404. https://doi.org/10.1002/(SICI)1097-0010(199603)70:3<396::AID-JSFA550>3.0.CO;2-U
  • Büyükünal, S. K. ve Kahraman, T. (2004). Kırmızı et tüketimi ve insan sağlığı açısından önemi. Food Sektör Dergisi, 4(21), 12-14.
  • Chen, F. -C., Hsieh, Y. -H. P. ve Bridgman, R. C. (2008). Monoclonal antibodies to porcine thermal-stable muscle protein for detection of pork in raw and cooked meats. Journal of Food Science, 63(2), 201–205. https://doi.org/10.1111/j.1365-2621.1998.tb15709.x
  • Chikuni, K., Ozutsumi, K., Koishikawa, T. ve Kato, S. (1990). Species identification of cooked meats by DNA hybridization assay. Meat Science, 27(2), 119–128. https://doi.org/10.1016/0309-1740(90)90060-J
  • Cornforth, D. P., Pearson, A. M. ve Dutson, T. R. (Eds.). (1994). Color-its basis and importance. Quality attributes and their measurement in meat, poultry and fish products. Advances in Meat Research (pp. 34-78). London.
  • Delia, J. H., Parkes, C. H. ve Lumley, D. I. (1997). Identification of the species of origin of raw and cooked meat products using oligonucleotide probes. Food Chemistry, 60(3), 437–442. https://doi.org/10.1016/S0308-8146(96)00364-0
  • Doosti, A., Dehkordi, P. G. ve Rahimi, E. (2011). Molecular assay to faud identification of meat products. Journal of Food Science and Technology 51(1), 148-152. https://doi.org/10.1007/s13197-011-0456-3
  • Ebbehøj, K. F. ve Thomsen, P. D. (1991). Species differentiation of heated meat products by DNA hybridization. Meat Science, 30(3), 221–234. https://doi.org/10.1016/0309-1740(91)90068-2
  • Fairbrother, K. S., Hopwood, A. J., Lockley, A. K. ve Bardsley, R. G. (1998). Meat speciation by restriction fragment length polymorphism analysis using an α-actin cDNA probe. Meat Science, 50(1), 105–114. https://doi.org/10.1016/S0309-1740(98)00020-5
  • Fajardo, V., González, I., Martín, I., Rojas, M., Hernández, P. E., García, T. ve Martín, R. (2008). Real-time PCR for detection and quantification of red deer (Cervus elaphus), fallow deer (Dama dama), and roe deer (Capreolus capreolus) in meat mixtures. Meat Science, 79(2), 289–298. https://doi.org/10.1016/j.meatsci.2007.09.013
  • Ghisleni, G., Stella, S., Radaelli, E., Mattiello, S. ve Scanziani, E. (2010). Qualitative evaluation of tortellini meat filling by histology and image analysis. International Journal of Food Science and Technology, 45(2), 265-270. https://doi.org/10.1111/j.1365-2621.2009.02130.x
  • Ghovvati, S., Nassiri, M. R., Mirhoseini, S. Z., Moussavi, A. H. ve Javadmanesh, A. (2009). Fraud identification in industrial meat products by multiplex PCR assay. Food Control, 20(8), 696–699. https://doi.org/10.1016/j.foodcont.2008.09.002
  • Hill, C. R. (2007). Analytical Methods in Biotechnology: Introduction. Journal of Chemical Technology & Biotechnology, 51(1), 115–117. https://doi.org/10.1002/jctb.280510112
  • Hsieh, Y. H. P., Chen, F. C. ve Sheu, S. C. (1997). AAES research developing simple, inexpensive tests for meat products. Highlights of Agricultural Research, 44(2). Summer.
  • Hvass, A. ve Patterson, R. L. S. (Ed.). (1985). Species differentiation in minced meat products by immunodiffusion. Biochemical Identification of Meat Species (pp. 53-64). London: Elsevier Applied Science Publishers.
  • Issanchou, S. (1996). Consumer expectations and perceptions of meat and meat products quality. Meat Science, 43, 5-19. https://doi.org/10.1016/0309-1740(96)00051-4
  • Iwabuchi, S. ve Yamauchi, F. (1987). Electrophoretic analysis of whey proteins present in soybean globulin fractions. Journal of Agricultural and Food Chemistry, 35(2), 205-209. https://doi.org/10.1021/jf00074a010
  • İnal, T. (1992). Besin Hijyeni Hayvansal Gıdaların Sağlık Kontrolü (s. 12-44). İstanbul: Final Ofset.
  • Kang’ethe, E. K. ve Gathuma, J. M. (1987). Species identification of autoclaved meat samples using antisera to thermostable muscle antigens in an enzyme immunoassay. Meat Science, 19(4), 265–270. https://doi.org/10.1016/0309-1740(87)90072-6
  • Kang’ethe, E. K., Jones, S. J. ve Patterson, R. L. S. (1982). Identification of the species origin of fresh meat using an enzyme-linked immunosorbent assay procedure. Meat Science, 7(3), 229–240. https://doi.org/10.1016/0309-1740(82)90088-2
  • Kim, H. ve Shelef, L. A. (1986). Characterization and identification of raw beef, pork, chicken and turkey meats by electrophoretic patterns of their sarcoplasmic proteins. Journal of Food Science, 51(3), 731–735. https://doi.org/10.1111/j.1365-2621.1986.tb13922.x
  • Koh, M. C., Lim, C. H., Chua, S. B., Chew, S. T. ve Phang, S. T. W. (1998). Random amplified polymorphic DNA (RAPD) fingerprints for identification of red meat animal species. Meat Science, 48(3-4), 275-285. https://doi.org/10.1016/S0309-1740(97)00104-6
  • Liu, L. (2006). Monoclonal antibody-based Sandwich ELISA for the detection of ovine muscle in cooked meat. Retrieved from http://purl.flvc.org/fsu/fd/FSU_migr_etd-1185
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There are 55 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Derlemeler
Authors

Aşkın Nur Derinöz This is me 0000-0002-8504-0794

Gizem Çufaoğlu 0000-0001-8639-532X

Naim Deniz Ayaz 0000-0003-2219-2368

Publication Date March 31, 2021
Submission Date December 31, 2020
Published in Issue Year 2021 Issue: 1

Cite

APA Derinöz, A. N., Çufaoğlu, G., & Ayaz, N. D. (2021). Et Türü Tayininde Kullanılan Yöntemler. Akademik Et Ve Süt Kurumu Dergisi(1), 8-18.