Identification of animal species in heat treated muscle homogenates using the polymerase chain reaction
2009
Velebit, B. | Markovic, B. | Jankovic, V. | Borovic, B. | Veskovic-Moracanin, S., Institute of Meat Hygiene and Technology, Belgrade (Serbia)
The possibility the identification of animal species in pasteurized and sterilized muscle homogenates was studied. Homogenates consisted of beef, pork, and chicken meat, mixed in equal amounts. Nitrate salt and polyphosphates were also added. Heat treatment included pasteurization at temperatures of 80 deg C, 90 deg C, and 100 deg C, while sterilization was performed at temperatures of 110 deg C and 121 deg C, respectively. Animal mitochondrial DNA was isolated from the samples and the target gene was subsequently amplified by PCR. The presence of species-specific bands indicated respective animal species in homogenates. The results showed that it was possible to identify the most common domestic animal species in heat treated muscle homogenates.
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