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CITE
S. Jain, M.N. Brahmbhatt, D.N. Rank, C.G. Joshi, J.V. Solanki and C.D. Bhong
.(2007). "Effect of Cooking and Putrification on Meat Identification using Cytochrome b Gene based PCR". Journal of Veterinary Public Health, Vol. 05 Issue 1. Page No: 9-12
Effect of Cooking and Putrification on Meat Identification using Cytochrome b Gene based PCR
Page No. : 9-12
ABSTRACT
Meat adulteration is a major concern in food industry. PCR was carried out using cytochrome b gene specific primers. Cooked and putrefied cattle, buffalo, sheep, goat, poultry, pig and horse meat samples were tested by PCR to check the effect of cooking and putrification on meat identification. Amplification of desired product indicated that cooking and putrification did not affect the efficiency of PCR for meat identification.Keywords: Cooking, cytochrome b, meat identification, PCR, putrification