Evaluation of Post-Polymerase Chain Reaction Melting Temperature Analysis for Meat Species Identification in Mixed DNA Samples

Real-time uniplex and duplex polymerase chain reaction (PCR) assays with a SYBR Green I post-PCR melting curve analysis were evaluated for the identification and quantification of bovine, porcine, horse, and wallaroo DNA in food products. Quantitative values were derived from threshold-cycle (C t) d...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2006-10, Vol.54 (21), p.7973-7978
Hauptverfasser:	López-Andreo, María, Garrido-Pertierra, Amando, Puyet, Antonio
Format:	Artikel
Sprache:	eng
Schlagworte:	adulterated products Animals Base Sequence beef Biological and medical sciences Cattle cytB gene cytochrome b Cytochromes b - genetics DNA - analysis DNA admixtures food analysis Food industries Fundamental and applied biological sciences. Psychology genes horse meat Horses kangaroo meat Macropodidae Macropus Macropus robustus meat Meat - analysis Meat - classification Meat and meat product industries meat products melting temperature Molecular Sequence Data Organic Chemicals polymerase chain reaction Polymerase Chain Reaction - methods pork product authenticity Sensitivity and Specificity Sequence Alignment Species Specificity Swine Temperature
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