Development and validation of two triplex real-time PCR systems for the simultaneous detection of six cereal species in processed meat products

摘要: Abstract Meat protein can be substituted by plant in meat products, and cereals are particularly well-suited for this purpose as they high content have good bioavailability. The aim of the present work was to develop real-time PCR assays detection quantification six most commonly used barley, oat, rye, maize, rice, wheat processed products. Emulsified sausages were produced with cereal flours (0.0005–0.1%). Additionally, effect different post-processing methods (grilling or storage), packaging materials (cans artificial sausage casings), cooking temperatures (75 °C, 117 °C, 121 °C) investigated. A negative influence on detectability DNA observed increasing temperature. All other production parameters showed no significant effect. limit low 5 ppm all conditions, which corresponded 36–58 mg flour per kg sausage. validation reference material more accurate at than medium temperatures. Overall, two triplex systems applied specific, sensitive, simultaneous these species However, has carefully chosen due heat treatment DNA.