Meat adulteration: The use of PCR

Meat Science

Volumn 94, Issue 2, 2013, Pages 164-

  Demarquoy, Jean ^a  

^a Faculté des Sciences Gabriel   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; FOOD ANALYSIS; FOOD PACKAGING; GENETICS; HUMAN; MEAT; METHODOLOGY; NOTE; POULTRY; REAL TIME POLYMERASE CHAIN REACTION; SWINE;

ANIMALS; FOOD ANALYSIS; FOOD LABELING; HUMANS; MEAT; MEAT PRODUCTS; POULTRY; REAL-TIME POLYMERASE CHAIN REACTION; SWINE;

EID: 84875240776     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.01.019     Document Type: Letter

References (5)

1. Ballin N.Z., Vogensen F.K., Karlsson A.H. Species determination - Can we detect and quantify meat adulteration?. Meat Science 2009, 83:165-174.
2. Lopez-Andreo M., Garrido-Pertierra A., Puyet A. Evaluation of post-polymerase chain reaction melting temperature analysis for meat species identification in mixed DNA samples. Journal of Agricultural and Food Chemistry 2006, 54:7973-7978.
3. Reid L.M., O'Donnell C.P., Downey G. Recent technological advances for the determination of food authenticity. Trends in Food Science & Technology 2006, 17:344-353.
4. Soares S., Amaral J.S., Mafra I., Oliveira M.B.P.P. Quantitative detection of poultry meat adulteration with pork by a duplex PCR assay. Meat Science 2010, 85:531-536.
5. Walker J.A., Hughes D.A., Anders B.A., Shewale J., Sinha S.K., Batzer M.A. Quantitative intra-short interspersed element PCR for species-specific DNA identification. Analytical Biochemistry 2003, 316:259-269.