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Detection of the beef component in meat products using the polymerase chain reaction.

Dôkaz hovädzej zlozky v mäsových výrobkoch polymerázovou retazovou reakciou.

Author(s) : PIKNOVÁ L., KUCHTA T.

Type of article: Article

Summary

The method involves DNA isolation using the Wizard kit and PCR oriented to a sequence of the mitochondrial gene encoding cytochrome b. Using model samples containing defined portions of beef and pork, a detection limit of 0.05% was determined. The optimized method was used to analyse 15 meat products. Positive results were obtained for all samples in which the beef component was declared (4 samples) as well as for 6 out of 11 samples in which the beef component was not declared.

Details

  • Original title: Dôkaz hovädzej zlozky v mäsových výrobkoch polymerázovou retazovou reakciou.
  • Record ID : 2004-0785
  • Languages: Slovak
  • Source: Bull. Potravin. Vysk. - vol. 41 - n. 2
  • Publication date: 2002
  • Document available for consultation in the library of the IIR headquarters only.

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