Truncation of oligonucleotide primers confers specificity on real-time polymerase chain reaction assays for food authentication

Food Additives and Contaminants

Volumn 21, Issue 11, 2004, Pages 1035-1040

  Hird, H ^a   Goodier, R ^a   Schneede, K ^b   Boltz, C ^a   Chisholm, J ^a   Lloyd, J ^a   Popping, B ^c  

^a CENTRAL SCIENCE LABORATORY   (United Kingdom)

^b Chemical and Biological Analyses   (Germany)

^c Eurofins Medinet Inc   (Germany)

Author keywords

Meat speciation; Primer truncation; Real time polymerase chain reaction (PCR) optimization; TaqMan

Indexed keywords

CYTOCHROME B; DNA; OLIGONUCLEOTIDE;

3' UNTRANSLATED REGION; 5' UNTRANSLATED REGION; ANIMAL TISSUE; ARTICLE; COMPUTER PROGRAM; FOOD CONTROL; GENE AMPLIFICATION; GENE SEQUENCE; GENETIC HETEROGENEITY; MEAT; MELTING POINT; MITOCHONDRION; MOLECULAR BIOLOGY; NONHUMAN; NUCLEOTIDE SEQUENCE; PRIORITY JOURNAL; PROCESS OPTIMIZATION; REAL TIME POLYMERASE CHAIN REACTION; SENSITIVITY AND SPECIFICITY;

ANIMALS; CATTLE; CHICKENS; CYTOCHROMES B; DNA; FOOD INDUSTRY; FOOD INSPECTION; MEAT; OLIGONUCLEOTIDE PROBES; POLYMERASE CHAIN REACTION; SEQUENCE ALIGNMENT; SHEEP; SPECIES SPECIFICITY; SWINE;

EID: 11944263825     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030400019398     Document Type: Article

References (8)

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