With the test developed within the scope of the project carried out by TÜBİTAK Marmara Research Center (MAM) Food Institute, it can be determined in 5 minutes whether pork is used in raw meat products.
Project coordinator Dr. Mediha Esra Yayla stated that the project, which received a budget of 350 thousand TL from TÜBİTAK MAM, started 2.5 years ago.
Stating that the project consists of two parts, Yayla said that in the first part, they aim to develop kits that can be used directly by consumers by testing offal and foreign tissue in meat products. Within this framework, the TÜBİTAK MAM Food Institute developed a "halal meat test" with the support of the Institute of Gene Engineering and Biotechnology.
Pointing out that the test can be easily applied at home, Yayla said, "You cut a small amount of your meat product. You dissolve it in water by slightly crushing it. We can get results from the proteins that pass into the water from here. You need to observe the flow of water. Then, if you see a band formation there within 5 minutes, you say 'yes, there is pork here' or if you don't see it, you say 'no'. It's actually as simple as a pregnancy test, it works with the same logic. In this test, you see double bands or single bands. A double band means there is pork, a single band means there is no pork. We made a test that detects the presence of pigs with the logic of a pregnancy test. People can inspect the meat products they buy at home."
"The existence of such a test would reassure everyone"
Stating that there has been a revolution in food across the world and that systems have changed in the sector, Yayla said
"We have had to shift to non-halal products without realizing it. Food fraud on the one hand, non-halal food ingredients in ready-made foods on the other... We don't only live in Turkey. Many of us go abroad, get on airplanes, go to foreign restaurants. The existence of such a test would relieve everyone. At least they will be able to carry it in their pockets and bags. This is a test they can do in 5 minutes without scaring anyone. People will like it very much. We have already done this for pork, but we are planning to apply it for horse and donkey meat later on."
