A procedure for species identification in heat-treated meat products (sausage, canned meat, liver mousse, mortadella, cooked salami, Itcooked ham) is described. DNA isolated by sequential organic extraction from heat-treated products was subjected to PCR analysis. Two experiments have been carried out: in the first one, using a new set of primers inside the same region, made it possible to obtain a 175 bp fragment from canned meat and liver mousse. To discriminate the species, PCR products were digested by restriction enzymes Alu I and Hinf I and analyzed by 2% agarose gel electrophoresis.
Analisi PCR-RFLP (Polymerase chain reaction-Restrition fragment polymorphysm) per la determinazione di specie in prodotti carnei trattati termicamente
BRANCIARI, Raffaella;AVELLINI, Paolo;
2000
Abstract
A procedure for species identification in heat-treated meat products (sausage, canned meat, liver mousse, mortadella, cooked salami, Itcooked ham) is described. DNA isolated by sequential organic extraction from heat-treated products was subjected to PCR analysis. Two experiments have been carried out: in the first one, using a new set of primers inside the same region, made it possible to obtain a 175 bp fragment from canned meat and liver mousse. To discriminate the species, PCR products were digested by restriction enzymes Alu I and Hinf I and analyzed by 2% agarose gel electrophoresis.File in questo prodotto:
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