Meat species identification and halal authentication using pcr analysis of raw and cooked traditional turkish foods

Meat Science

Volumn 94, Issue 3, 2013, Pages 280-284

  Ulca, Pelin ^a   Balta, Handan ^a   Çaǧin, Ilknur ^a   Senyuva, Hamide Z ^b  

^a A and T Food Laboratory   (Turkey)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Halal authentication; Pork; Real time PCR; Turkish traditional meat products

Indexed keywords

ANIMAL SPECIES; HALAL AUTHENTICATIONS; MEAT PRODUCTS; MEAT SPECIES IDENTIFICATIONS; PERFORMANCE CHARACTERISTICS; PORK; PROCESSED MEAT PRODUCTS; REAL-TIME PCR;

ANIMALS; AUTHENTICATION; POLYMERASE CHAIN REACTION; THERMAL PROCESSING (FOODS);

MEATS;

ANIMALIA;

DNA;

ANIMAL; ARTICLE; CATTLE; CHICKEN; FOOD HANDLING; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; REAL TIME POLYMERASE CHAIN REACTION; SWINE; TURKEY (BIRD); TURKEY (REPUBLIC); ANALYSIS; BOVINAE; PROCEDURES; TURKEY;

ANIMALS; CATTLE; CHICKENS; DNA; FOOD HANDLING; MEAT PRODUCTS; REAL-TIME POLYMERASE CHAIN REACTION; SWINE; TURKEY; TURKEYS;

EID: 84876317299     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.03.008     Document Type: Article

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