Quantification of meat proportions by measuring DNA contents in raw and boiled sausages using matrix-Adapted calibrators and multiplex real-Time PCR

Journal of AOAC International

Volumn 95, Issue 2, 2012, Pages 494-499

  Köppel, René ^a   Eugster, Albert ^b   Ruf, Jürg ^a   Rentsch, Jürg ^c  

^a Official Food Control Authority of the Canton of Zurich   (Switzerland)

^b Cantonal Office of Consumer Protection Aargau   (Switzerland)

^c Swiss Quality Testing Services SQTS   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

DILUTION SERIES; DNA CONTENT; MEASUREMENT UNCERTAINTY; MEAT PRODUCTS; MUSCLE TISSUES; REAL-TIME PCR; REAL-TIME PCR METHOD; TETRAPLEX;

CALIBRATION; DNA; MUSCLE; POLYMERASE CHAIN REACTION; UNCERTAINTY ANALYSIS; WOOL;

MEATS;

EQUIDAE; OVIS ARIES;

DNA;

ANIMAL; ARTICLE; COOKING; FOOD ANALYSIS; GENETICS; MAMMAL; MEAT; METHODOLOGY; REAL TIME POLYMERASE CHAIN REACTION;

ANIMALS; COOKING; DNA; FOOD ANALYSIS; MAMMALS; MEAT PRODUCTS; REAL-TIME POLYMERASE CHAIN REACTION;

EID: 84864361407     PISSN: 10603271     EISSN: None     Source Type: Journal    
DOI: 10.5740/jaoacint.11-115     Document Type: Article

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