Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers

The identification of pork in commercially processed meats is one of the most crucial issues in the food industry because of religious food ethics, medical purposes, and intentional adulteration to decrease production cost. This study therefore aimed to develop a method for the detection of pork adu...

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Publicat a:Korean J Food Sci Anim Resour
Autors principals: Ha, Jimyeong, Kim, Sejeong, Lee, Jeeyeon, Lee, Soomin, Lee, Heeyoung, Choi, Yukyung, Oh, Hyemin, Yoon, Yohan
Format: Artigo
Idioma:Inglês
Publicat: Korean Society for Food Science of Animal Resources 2017
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Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC5516074/
https://ncbi.nlm.nih.gov/pubmed/28747833
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.3.464
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