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A quick and simple method for the identification of meat species and meat products by PCR assay

✍ Scribed by T Matsunaga; K Chikuni; R Tanabe; S Muroya; K Shibata; J Yamada; Y Shinmura

Book ID
117497311
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
454 KB
Volume
51
Category
Article
ISSN
0309-1740

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Species identification by oligonucleotid
Species identification by oligonucleotide hybridisation: the influence of processing of meat products
✍ Buntjer, Jaap B; Lamine, Alex; Haagsma, Nel; Lenstra, Johannes A πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 183 KB

We have evaluated the inΓ½uence of meat processing on the results obtained with a species identiΓΌcation test by DNA oligonucleotide hybridisation. Freezing and thawing of meat did not cause a substantial reduction in the hybridisation signal. Heating of meat at 100Γ„C or 120Γ„C, however, led to signal