217 201 201 6 6 Jacob B. Buntjer Johannes A. Lenstra Nel Haagsma Department of the Science of Food of Animal Origin, Section Chemistry Utrecht University P.O. Box 80175 3508 TD Utrecht The Netherlands Institute of Infectious Diseases and Immunology, Recombinant DNA Facility Utrecht University P.O. Box 80165 3508 TD Utrecht The Netherlands Abstract A fast procedure for species identification in heated meat is described. Deoxyribonucleic acid (DNA) was isolated from meat samples by an alkaline extraction method and hybridized to a conjugate of a specific oligonucleotide and alkaline phosphatase. The oligonucleotide probes are based on satellite DNA, tandem-repeated sequences, which are highly specific for species. Probes are developed for the identification of meat from cattle, sheep/goat, horse, deer, pig, chicken and turkey. Differentiation between closely related species like chicken and turkey is possible. Admixtures of 1–5% of meat of one species in another could be detected. The complete assay of up to 50 samples takes 4 h. Heated meat samples could be analysed.
European Food Research and Technology – Springer Journals
Published: Nov 1, 1995
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