Effect of heat and pressure processing on DNA fragmentation and implications for the detection of meat using a real-time polymerase chain reaction

Food Additives and Contaminants

Volumn 23, Issue 7, 2006, Pages 645-650

  Hird, H ^a   Chisholm, J ^a   Sanchez, A ^b   Hernandez, M ^c   Goodier, R ^d   Schneede, K ^e   Boltz, C ^e   Popping, B ^e  

^a CENTRAL SCIENCE LABORATORY   (United Kingdom)

^b INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^c INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^d BioReliance   (United Kingdom)

^e Eurofins Medinet Inc   (Germany)

Author keywords

Detection; DNA; Heat; Meat; Pressure; Processing; Real time polymerase chain reaction

Indexed keywords

DNA FRAGMENT;

AMPLICON; ARTICLE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD PROCESSING; GENE AMPLIFICATION; HEATING; MEAT INDUSTRY; NONHUMAN; PRESSURE MEASUREMENT; PRIORITY JOURNAL; PROCESS DESIGN; REAL TIME POLYMERASE CHAIN REACTION; SAMPLE SIZE; SENSITIVITY AND SPECIFICITY;

DNA FRAGMENTATION; FOOD ANALYSIS; FOOD HANDLING; HEAT; HOT TEMPERATURE; MEAT PRODUCTS; POLYMERASE CHAIN REACTION; PRESSURE;

EID: 33745110949     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030600603041     Document Type: Article

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