PCR to differentiate meats
vam2 at midway.uchicago.edu
Mon Aug 15 10:53:26 EST 1994
The July 1994 issue of Biotechniques has an article by Russell and Carnegie
'Identification of Gourmet Meat using FINS (Forensically Informative
Nucleotide Sequencing' pg24-26.
The authors use conserved cytochrome b primers to generate a PCR product,
which they then directly sequence. They used this technique for *species
identification* with both cooked and processed meats.
In article <32nl26$qo2 at granuaile.IEunet.ie>, statelab at statelab.ie wrote:
> Does anyone know of papers etc on the use of PCR (Polymerase chain reaction) to
> differentiate between different species of meat / animals, in either cooked or
> raw meat products?
> The only paper I know of is
> Detection of Pork in Heated Meat Products by the Polymerase Chain Reaction
> Rolf Meyer, Urs Candrian and Jurg Luthy
> Journal of AOAC International
> 1994, Vol 77 (3), pages 617 - 622.
> Michael O'Gorman
> The State Laboratory, Abbotstown, Dublin 15, Ireland
> Telephone: +353 1 821 7700
> FAX / Telecopieur +353 1 821 7320
> statelab at statelab.ie
Dept. of Organismal Biology and Anatomy
University of Chicago
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