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  • a NARIC-Research Institute for Animal Breeding Nutrition and Meat Science, H-2053 Herceghalom, Gesztenyés u. 1, Hungary
  • b Biomi Ltd., H-2100 Gödöllő, Szent-Györgyi Albert út 4, Hungary
  • c Kaposvár University, H-7400 Kaposvár, Guba S. u. 40, Hungary
  • d NARIC-Food Science Research Institute, H-1022 Budapest, Herman Ottó út 15, Hungary
Open access

We used an alternative approach, loop-mediated isothermal amplification, to detect Mangalitza component in food products, and it has been compared to an established Recombinase Polymerase Amplification test. The correlation between the assays was significant (P<0.01). Linear determination coefficient between the assays was 0.993 and level of diagnostic agreement was high (Kappa=0.971).

Previously, a real-time PCR method based on TaqMan probe was developed (Szántó-Egész et al., 2013) for detection of Mangalitza meat in food products, using a Mangalitza specific sequence. Other Mangalitza specific sequences suitable for the same purpose are also in use (V. Stéger, personal communication).

Approaches like real-time monitoring of accumulation of the specific DNA product usually require specialised laboratory equipment. For Mangalitza detection, portable Recombinase Polymerase Amplification (RPA) approach has been developed (Szántó-Egész et al., 2016), which requires a device capable of maintaining 39 °C and a lateral flow strip with easy yes/no indication of the successful amplification.

We wanted to develop another fast, non-PCR based test with minimal laboratory requirement to provide a third possibility to detect Mangalitza component in food.

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