Identification of Species Origin of Meat and Meat Products on the DNA Basis: A Review
β Scribed by Kumar, Arun; Kumar, Rajiv Ranjan; Sharma, Brahm Deo; Gokulakrishnan, Palanisamy; Mendiratta, Sanjod Kumar; Sharma, Deepak
- Book ID
- 126865785
- Publisher
- Taylor and Francis Group
- Year
- 2013
- Tongue
- English
- Weight
- 201 KB
- Volume
- 55
- Category
- Article
- ISSN
- 1040-8398
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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 100ΓC or 120ΓC, however, led to signal
Antisera to thermostable muscle antigens (TMA) from 14 species of bovidae were raised in goats and/or sheep. To achieve species specificity the antisera were absorbed with serum from the other species. While the absorbed antisera to TMA of buffalo, impala, eland, waterbuck, wildebeest and oryx were