1-Title: Preservation of buffalo meat sample for DNA based meat species authentication

Authors: PS Girish, Nagappa S Karabasanavar and C Ramakrishna

Source: Ruminant Science (2020)-9(2):209-214.

How to cite this manuscript: Girish PS, Karabasanavar Nagappa S and Ramakrishna C (2020). Preservation of buffalo meat sample for DNA based meat species authentication. Ruminant Science 9(2):209-214.


Meat species identification is warranted to enforce product labelling, ensure traceability and for prevention of adulteration. Samples collected across meat supply chain requires to be submitted to a distant laboratory for authentication of the origin of species. Cryopreservation is an ideal method of sample preservation or shipping, however often it is not feasible under field conditions. Although several non-cryogenic tissue preservatives are in vogue, yet they have potential limitations for their field-level usage. India is the world’s largest exporter of buffalo meat but there are restrictions on slaughter of cattle and export of cattle meat (beef) is completely banned. Nevertheless, issues linked to the adulteration of buffalo meat with beef demands prompt authentication of the origin of species, hasten export and protect consumer sentiments. The present study deals with the preservation of buffalo meat samples in formalin and saturated salt solutions, extraction of DNA and polymerase chain reaction (PCR) to detect meat species. Universal and buffalo specific primers targeting mitochondrial DNA sequences were used during PCR of samples stored for two and six months at ambient temperatures in formalin and salt solution. Results showed successful target DNA amplification using PCR from meat samples stored in the salt solution for six months. Under the field conditions, preservation and transportation of meat samples in the saturated salt solution are recommended for buffalo meat authentication using DNA based PCR techniques.


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