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Identification of Species Origin of Meat and Meat Products on the DNA Basis: A Review

✍ 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 100Γ„C or 120Γ„C, however, led to signal

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