PCR to differentiate meats

[Viraj Master]

The July 1994 issue of Biotechniques has an article by Russell and Carnegie
titled,

'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.

Good luck,

Viraj 



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.
> 
> Thanks, 
> 
> 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

-- 
Viraj Master
Dept. of Organismal Biology and Anatomy
University of Chicago