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Determination of the Place of Production of Beef by DNA

 Prof. Hideyuki Mannen and his research team from Kobe University have developed a technology that determines the place of production of beef by using DNA identification. The conventional methods of determining the place of production of beef includes inorganic analysis, a determination method based on the fact that the elemental composition of creatures varies depending on their growing environment. This is regarded as the first established technology to determine the place of origin of beef by using DNA identification.
 The research team focused their attention on the fact that domestic beef and beef produced in foreign countries have several differences in their DNA base sequences. Examinations of Australian beef and US beef, which account for more than 90% of the total imported beef, and domestic beef revealed that each of them has a DNA base sequence unique to their place of origin. According to the tests run on domestic beef from 400 cattle, Australian beef from 278 cattle and US beef from 107 cattle by April, the places of origin were successfully determined for more than 90% of imported beef and there was no misjudgment for domestic beef.
 This determination method is expected to serve as a deterrent to the deceptive labeling of beef production places and to ensure the reliability of food labeling for consumers.
 
 
Contact : Graduate School of Agricultural Science, Kobe University
Phone or E-mail 078-803-5803
Website http://www.research.kobe-u.ac.jp/gste-animgent/