Identification of pork in raw meat using porcine-specific polymerase chain reaction assay
The porcine-specific polymerase chain reaction (PCR) assay was developed to detect the presence of pork in raw meat either in pure or in a mixture with different meat species. A porcine-specific DNA fragment could be amplified using porcine-specific primer designed based on a porcine specific sequen...
| Main Authors: | , , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Halal Products Research Institute, Universiti Putra Malaysia
2009
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/19938/ http://psasir.upm.edu.my/id/eprint/19938/1/73-14.pdf |
| Summary: | The porcine-specific polymerase chain reaction (PCR) assay was developed to detect the presence of pork in raw meat either in pure or in a mixture with different meat species. A porcine-specific DNA fragment could be amplified using porcine-specific primer designed based on a porcine specific sequence of mitochondrial D-loop gene. Amplification of porcine DNA produced 174 bp porcine-specific DNA fragment and no PCR products detected when assay applied to DNA of other meat species confirming the specificity of the primers. The assay has a high potential to be employed in detection of pork in raw meat products. |
|---|