Detection and quantification of meat species by qPCR in heat-processed food containing highly fragmented DNA

Food Chemistry

Volumn 134, Issue 1, 2012, Pages 518-523

  López Andreo, María ^a   Aldeguer, Miriam ^b   Guillén, Isabel ^c   Gabaldón, José A ^b,c   Puyet, Antonio ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b Centro Tecnológico Nacional de la Conserva y Alimentación   (Spain)

^c CATHOLIC UNIVERSITY OF MURCIA   (Spain)

Author keywords

Beef; DNA degradation; Heat sterilization; Pork; Real time PCR; Species identification

Indexed keywords

DNA DEGRADATION; HEAT STERILIZATION; PORK; REAL-TIME PCR; SPECIES IDENTIFICATION;

BEEF; BINARY MIXTURES; DEGRADATION; DETECTORS; DNA; HEAT TREATMENT; MEATS; POLYMERASE CHAIN REACTION; PROCESSED FOODS; STERILIZATION (CLEANING);

THERMAL PROCESSING (FOODS);

DNA FRAGMENT;

ACCURACY; ANIMAL TISSUE; ARTICLE; BEEF; CALIBRATION; COOKING; DNA DEGRADATION; DNA DETERMINATION; DNA FRAGMENTATION; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD PROCESSING; HEAT TREATMENT; MOLECULAR PROBE; NONHUMAN; PORK; QUANTITATIVE ANALYSIS; REAL TIME POLYMERASE CHAIN REACTION;

EID: 84860368341     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.111     Document Type: Article

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