Comparison of different DNA preparatory methods for development of a universal direct PCR-RFLP workflow for identification of meat origin in food products
Author:
Affiliation:
1. University of Veterinary and Animal Sciences, Pakistan
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100481&tlng=en
Reference79 articles.
1. The determination of meat species by PCR-RFLP method using mitochondrial ND4 gene in pastırma, a traditional dry cured meat product;Al S.;Turkish Journal of Veterinary and Animal Sciences,2020
2. Single-tube HotSHOT technique for the collection, preservation and PCR-ready DNA preparation of faecal samples: the threatened Cabrera’s vole as a model;Alasaad S.;European Journal of Wildlife Research,2012
3. Current nucleic acid extraction methods and their implications to point-of-care diagnostics;Ali N.;BioMed Research International,2017
4. Identification of meat species by PCR-RFLP method using single set of degenerative primers;Asghar U.;Sarhad Journal of Agriculture,2022
5. Species determination-can we detect and quantify meat adulteration?;Ballin N. Z.;Meat Science,2009
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