1999
DOI: 10.1016/s0309-1740(98)00112-0
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A quick and simple method for the identification of meat species and meat products by PCR assay

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Cited by 365 publications
(283 citation statements)
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“…Amplification was conducted on a cytochrome b gene with a common forward primer and specific reverse primers, as first described previous literature [18]. The size calculated from these samples were different than previously reported [13], whereas bovine samples, a band size of 320 bp was calculated, and from porcine samples a band size of 360 bp was calculated.…”
Section: Pcr Amplification Showed Varied Results Depending On Dna Isomentioning
confidence: 99%
“…Amplification was conducted on a cytochrome b gene with a common forward primer and specific reverse primers, as first described previous literature [18]. The size calculated from these samples were different than previously reported [13], whereas bovine samples, a band size of 320 bp was calculated, and from porcine samples a band size of 360 bp was calculated.…”
Section: Pcr Amplification Showed Varied Results Depending On Dna Isomentioning
confidence: 99%
“…The PCR was carried out to amplify fragments of DNA mitochondrial Cyt-b gene, and the primer used in this study was previously published by Matsunaga et al (1999) which is presented in Table 1. PCR program was performed using the GeneAmpÂŽ PCR System 9700 (Singapore) as follows: initial temperature of denaturation at 95 o C for 3 minutes, followed by 30 cycles of denaturation at 95 o C for 15 seconds, annealing temperature at 60 o C for 30 seconds and extension at 72 o C for 30 seconds and also final extension at 72 o C for 1 minute.…”
Section: Simplex-and Duplex-pcrmentioning
confidence: 99%
“…Polymerase Chain Reaction (PCR) technique was reported very precise to detect meat adulteration in meat species identification for routine analysis (Matsunaga et al 2001). The use of seven restriction enzyme endonucleases in this PCR-Restriction Fragment Length Polymorphism (PCR-RFLP) analysis were expected to generate a unique genetic profiling for each meat species, based on the size and number of DNA fragments being produced after the enzymatic digestion of cyt b amplicons.…”
Section: Introductionmentioning
confidence: 99%