Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages

The purpose of this investigation was the identification of chicken, beef and sheep meat in pork sausages using PCR-RFLP and PCR with pecies-specific primers. Six dry fermented pork sausages were produced by adding beef, sheep and chicken meat to each in the amount of 1 and 5%. DNA was extracted fro...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Ivona Djurkin Kušec, Danijela Samac, Vladimir Margeta, Žarko Radišić, Dragutin Vincek, Goran Kušec
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Czech Academy of Agricultural Sciences 2017-10-01
סדרה:	Czech Journal of Food Sciences
נושאים:	dna traceability meat species dry fermented product
גישה מקוונת:	https://cjfs.agriculturejournals.cz/artkey/cjf-201705-0003_efficiency-of-pcr-rflp-and-species-specific-pcr-for-the-identification-of-meat-origin-in-dry-sausages.php
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