Identification of Meat Species in Food Products by Molecular Biological Methods

A technology for identifying meat species is needed in order to assure product quality and consumer peace-of-mind. Analysis, including processed food products, is considered possible by the molecular biological polymerase chain reaction (PCR) method because DNA has comparatively high thermal stability. Simple identification of the source species of meat is possible by using a combination of Shimadzu Ampdirect® and MultiNA® system.
This article introduces an analysis example in which the meat species were identified from six kinds of meats and three kinds of processed meat products.

Content Type:
Application
Document Number:
LAAN-A-SP-E015
Product Type:
Life Science Lab Instruments, Microchip Electrophoresis
Keywords:
Food Sanitation Act, Japan Agricultural Standard Law (JAS Law), HALAL, mislabeling of food, food safety, gene, PCR, electrophoresis, genotyping, Food and Beverages, Pharmaceutical, Life Science, Food safety (Residues, Contaminants), MCE-202 MultiNA
Language:
English
File Name:
jpu219003.pdf
File Size:
531kb

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For Research Use Only. Not for use in diagnostic procedures.

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