Development of a polymerase chain reaction and capillary gel electrophoresis method for the detection of chicken or turkey meat in heat-treated pork meat mixtures

Analytica Chimica Acta

Volumn 708, Issue 1-2, 2011, Pages 149-154

  Hernández Chávez, Juan F ^a,b   González Córdova, Aarón F ^a   Rodríguez Ramírez, Roberto ^a   Vallejo Cordoba, Belinda ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b INSTITUTO TECNOLÓGICO DE SONORA   (Mexico)

Author keywords

Capillary electrophoresis; Identification; Meat species; Polymerase chain reaction

Indexed keywords

CAPILLARY GEL ELECTROPHORESIS; DNA FRAGMENT; FLUORESCENT SIGNALS; LASER INDUCED FLUORESCENCE DETECTION; MITOCHONDRIAL DNA; PCR PRODUCTS; PORK MEAT; POULTRY MEAT; SPECIFIC PRIMERS; TURKEY MEAT; ULTRA-VIOLET; UV DETECTION;

ANIMALS; CAPILLARY ELECTROPHORESIS; DNA; FLUORESCENCE; GELS; IDENTIFICATION (CONTROL SYSTEMS); MEATS; MIXTURES; POLYMERS; THERMAL PROCESSING (FOODS); ULTRAVIOLET LASERS;

POLYMERASE CHAIN REACTION;

DNA FRAGMENT; MITOCHONDRIAL DNA;

ACCURACY; ANIMAL TISSUE; ARTICLE; CHICKEN MEAT; CONTROLLED STUDY; DNA EXTRACTION; FLUORESCENCE; FOOD; FOOD ANALYSIS; FOOD PROCESSING; GEL ELECTROPHORESIS; HEAT; LASER; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; PORK; PRIORITY JOURNAL; PROCESS DEVELOPMENT; REPRODUCIBILITY; SENSITIVITY ANALYSIS; TURKEY (BIRD); ULTRAVIOLET RADIATION;

ANIMALS; CHICKENS; DNA, MITOCHONDRIAL; ELECTROPHORESIS, CAPILLARY; MEAT; POLYMERASE CHAIN REACTION; SPECTROPHOTOMETRY, ULTRAVIOLET; SWINE; TURKEY;

EID: 81155137801     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2011.08.039     Document Type: Article

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