Random Amplified Polymorphic DNA Fingerprints for Identification of Species in Poultry Pâté

Because some fraudulent or unintentional mislabeling occurs that can be undetected, resulting in lower quality pâte, and because some population groups, for philosophical or religious reasons, do not wish to eat meat from certain species, a new procedure was developed and evaluated to detect pâte species composition by randomly amplified polymorphic DNA (RAPD). The RAPD method was used to generate fingerprint patterns for pork, chicken, duck, turkey, and goose meats. Ten DNA samples from pork, chicken, turkey, and duck meats were tested to confirm the effectiveness and speci(