Species-specific identification of porcine blood plasma in heat-treated chicken meatballs

Author:

Shahimi SafiyyahORCID,Abd. Mutalib Sahilah,Ismail Norfadzilah,Elias Aishah,Hashim HaslanizaORCID,Kashim Mohd Izhar Ariff Mohd

Funder

Pusat Pengurusan Penyelidikan dan Instrumentasi

Universiti Kebangsaan Malaysia

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences

Reference21 articles.

1. Market surveillance on non-halal additives incorporated in surimi based products using polymerase chain reaction (PCR)-southern hybridization analysis;Aravindran;Int. Food Res. J.,2014

2. Effect of method of cooking on identification of heat processed beef using polymerase chain reaction (PCR) techniques;Arslan;Meat Sci.,2005

3. Effect of adding carrageenan and gelatin on the quality of chicken ball;Azhana,2011

4. Slaughterhouse blood: an emerging source of bioactive compounds;Bah;Compr. Rev. Food Sci. Food Saf.,2013

5. Technical note: A quick and more sensitive method to identify pork in processed and unprocessed food by PCR amplification of a new specific DNA fragment;Calvo;J. Ani. Sci.,2001

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