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<p>The complexity of supply chains and the inherent vulnerability of meat products make them susceptible to food fraud. Several studies have applied DNA-based methods to authenticate these products; nonetheless, their targeted nature and quantitative issues remain significant challenges. This study aimed to develop a COI metabarcoding approach (COI-MBC) to authenticate meat products marketed in México. We designed a pair of primers that flank a 201-bp region used as a COI barcode for a metabarcoding analysis of DNA mixtures and laboratory-simulated hams (LSH). The COI-MBC method successfully identified the main meat species consumed in México and several potential adulterants present at as low as 1%. In addition, the analysis of LSH demonstrated high performance in estimating species proportions in poultry samples. However, for pork-turkey mixtures, a quantitative bias was observed; therefore, in order to enhance quantitative reliability for these types of mixtures, we recommend the use of a dual set of universal COI primers to specific taxonomic groups (mammals and poultry), better aligning the method with current Mexican regulatory standards such as NOM-158-SCFI-2003. Overall, our results indicated the strong potential of COI-MBC as a tool for both the meat industry and regulatory agencies particularly for monitoring food authenticity and detecting fraud. Future studies should focus on improving the quantification accuracy of COI-MBC to expand its application in routine analysis.</p> Graphic Abstract <p>Representative schematic of the experimental design of the COI-MBC method applied to laboratory-simulated hams and DNA mixtures.</p> <p></p>

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Development of a COI-Metabarcoding Approach for the Authentication of Meat Products

  • 期刊论文

  • 发表日期：

    2025年11月14日

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  • Jesús Daniel Villanueva-Zayas,
  • Roberto Rodríguez-Ramírez,
  • Belinda Vallejo-Cordoba,
  • Luz Angélica Ávila-Villa,
  • Aarón Fernando González-Córdova,
  • Alma Guadalupe Villa-Lerma,
  • José Isidro Mendez-Romero

摘要

The complexity of supply chains and the inherent vulnerability of meat products make them susceptible to food fraud. Several studies have applied DNA-based methods to authenticate these products; nonetheless, their targeted nature and quantitative issues remain significant challenges. This study aimed to develop a COI metabarcoding approach (COI-MBC) to authenticate meat products marketed in México. We designed a pair of primers that flank a 201-bp region used as a COI barcode for a metabarcoding analysis of DNA mixtures and laboratory-simulated hams (LSH). The COI-MBC method successfully identified the main meat species consumed in México and several potential adulterants present at as low as 1%. In addition, the analysis of LSH demonstrated high performance in estimating species proportions in poultry samples. However, for pork-turkey mixtures, a quantitative bias was observed; therefore, in order to enhance quantitative reliability for these types of mixtures, we recommend the use of a dual set of universal COI primers to specific taxonomic groups (mammals and poultry), better aligning the method with current Mexican regulatory standards such as NOM-158-SCFI-2003. Overall, our results indicated the strong potential of COI-MBC as a tool for both the meat industry and regulatory agencies particularly for monitoring food authenticity and detecting fraud. Future studies should focus on improving the quantification accuracy of COI-MBC to expand its application in routine analysis.

Graphic Abstract

Representative schematic of the experimental design of the COI-MBC method applied to laboratory-simulated hams and DNA mixtures.