L. Lakzadeh - Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, I. R. Iran
S. Hosseinzadeh - Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, I. R. Iran
S.S. Shekarforoush - Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, I. R. Iran
M. Fazeli - Department of Basic Sciences, School of Veterinary Medicine, Shiraz University, Shiraz, I. R. Iran

ABSTRACT- Today, the authenticity of meat products with less costly and desirable species has increased. Therefore and considering religious, economicalor public health concerns, proper actions should be taken to prevent such frauds. In this study, real time PCR assay was applied for rapid, sensitive and specific identification and quantification of chicken tissue in meat products. Specific primers were designed on the ۱۶SrRNA chicken mitochondrial genes. The conventional PCR and SYBR Green RT-PCR were employed on DNA extracted from ۱۵۰ samples, sausages and burgers. The results showed the presence of misused chicken meat in the sausages and burgers were ۸۴% and ۲۶%, respectively. Additionally, the Q-PCR assay was able to detect estimate rates of ۱۰% to ۵۰% of chicken meat in the products. The detection limit of the method could be quantitatively used by regulation authorities to control the quality of meat products.

Keywords:, Chicken, SYBR Green RT-PCR, ۱۶S rRNA, Burger, Sausage