A METHOD FOR IDENTIFYING A PORK CONTENT IN A FOOD
Pork-specific PCR assay is performed for Halal authentication, by detecting porcine DNA in food products. DNA from raw meat samples is extracted. The extracted DNA is tested using primers that react by amplifying pork DNA but not beef and chicken DNA. The real-time PCR assay is sensitive with a low...
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| creator | SAZILI , AWIS QURNI ABDUL RAHIM, RAHA KHALID, FARIHAH LIYANA AZMI , AIDA AZRINA MUSTAFA, SHUHAIMI B. CHE MAN, YAAKOB |
| description | Pork-specific PCR assay is performed for Halal authentication, by detecting porcine DNA in food products. DNA from raw meat samples is extracted. The extracted DNA is tested using primers that react by amplifying pork DNA but not beef and chicken DNA. The real-time PCR assay is sensitive with a low detection limit when using samples that can be obtained from food products. The methods described herein can have a sensitivity threshold as low as 0.001 ng pork DNA or lower, whereas convention techniques typically do not have a detection limit lower than 0.1 ng pork DNA. |
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CHE MAN, YAAKOB</creatorcontrib><description>Pork-specific PCR assay is performed for Halal authentication, by detecting porcine DNA in food products. DNA from raw meat samples is extracted. The extracted DNA is tested using primers that react by amplifying pork DNA but not beef and chicken DNA. The real-time PCR assay is sensitive with a low detection limit when using samples that can be obtained from food products. 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CHE MAN, YAAKOB</creatorcontrib><title>A METHOD FOR IDENTIFYING A PORK CONTENT IN A FOOD</title><description>Pork-specific PCR assay is performed for Halal authentication, by detecting porcine DNA in food products. DNA from raw meat samples is extracted. The extracted DNA is tested using primers that react by amplifying pork DNA but not beef and chicken DNA. The real-time PCR assay is sensitive with a low detection limit when using samples that can be obtained from food products. 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CHE MAN, YAAKOB</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SAZILI , AWIS QURNI</au><au>ABDUL RAHIM, RAHA</au><au>KHALID, FARIHAH LIYANA</au><au>AZMI , AIDA AZRINA</au><au>MUSTAFA, SHUHAIMI</au><au>B. CHE MAN, YAAKOB</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>A METHOD FOR IDENTIFYING A PORK CONTENT IN A FOOD</title><date>2010-03-03</date><risdate>2010</risdate><abstract>Pork-specific PCR assay is performed for Halal authentication, by detecting porcine DNA in food products. DNA from raw meat samples is extracted. The extracted DNA is tested using primers that react by amplifying pork DNA but not beef and chicken DNA. The real-time PCR assay is sensitive with a low detection limit when using samples that can be obtained from food products. The methods described herein can have a sensitivity threshold as low as 0.001 ng pork DNA or lower, whereas convention techniques typically do not have a detection limit lower than 0.1 ng pork DNA.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR COMPOSITIONS THEREOF CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES CULTURE MEDIA ENZYMOLOGY MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES OF PREPARING SUCH COMPOSITIONS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | A METHOD FOR IDENTIFYING A PORK CONTENT IN A FOOD |
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