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;
2000-01-01

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:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11391/165894
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact