Detection of Meat Aduleration by Some Illegal Tissues in Releation to Veterinary Education

Part one: Evaluation Polymerase Chain Reaction (PCR) sensitivityBy Preparation two groups of laboratory adulterated beef meat mixture samples, one with camel meat and other with chicken meat at level of 1%,0.5%,0.2% and 0.05% .The sensitivity of PCRtechnique was 0.05% in camel meat and 0.5% in chicken meat.Part two: Evaluation Polymerase Chain Reaction (PCR) applicability in detection the adulteration in heattreated samplesBy heat treating the previous prepared laboratory adulterated beef meat mixture samples at 100° C and l30° C .It was found that PCR technique was still able to detect the adulteration in case of camel till 0.05% at 100 c and 0.2% at l30 ° C. but in case oPart three: Investigate the market for identification of meat species in adulterated meat products . (Kofta,sausage luncheon and Hawwashy) by usingPolymerase Chain Reaction (PCR).One hundred samples from beef meat products (25 raw kofta, 25 sausages, 25 luncheon and 25 hawawashy) were subjected to analysis by PCR technique for detection if there was adulteration in beef meat products or not. For application of such techniquespecific primers for horse, donkey, camel and chicken meat specieswere prepared; their molecular weights were 439, 221,208 and 442bp respectively. Deoxyribonucleic acid (DNA) was extracted fromtested samples. The adulteration rates with horse meat was 8%,