The yield of dna in thermal terated deer meat
DOI:
https://doi.org/10.5219/153Keywords:
DNA, temperature, deer meatAbstract
Residuals of DNA are one of the most important factors for detection, traceability and reverse authentication of deer meat. In this project we isolated DNA from deer processed meat and analysed by electrophoresis. Goal of the study was compute ratio between raw meat and several heat processed deer meat. Samples were prepared by five heat treatment techniques (pan roasted with temperature 180-240°C, fried with 156°C, braised with temperature 100-150°C, boiled in 100.2°C water and autoclaved in different time intervals). The highest amount of residual DNA 1927ng was obtained with two hours boiled sample. The lowest value 89.89ng was obtained with one hour braised sample. In technological adjustments highest amount of DNA and 1927ng, so the total yield of 192.7ng.-l was observed in the sample we cooked for two hours at boiling temperature.
Downloads
Metrics
References
BAUER, T., WELLER,P., HAMMES, W. P., HERTEL, C. 2003. The effect of processing on the DNA degradation in Food. In European Food Research and Technology, vol. 217. p. 338-343. https://doi.org/10.1007/s00217-003-0743-y DOI: https://doi.org/10.1007/s00217-003-0743-y
BRODMANN, P. D., NICHOLAS, G., SCHALTENBRAND, P., & ILG, E. C. 2001. Identifying unknown game species: experience with nucleotide sequencing of the mitochondrial cytochrome b gene and a subsequent basic local alignment search tool search. In European Food Research and Technology, vol.212, 2001, p. 491–496. https://doi.org/10.1007/s002170000284 DOI: https://doi.org/10.1007/s002170000284
HIRD, H., J. CHISHOLM, A. SANCHEZ, M. HERNANDEZ, R. GOODIER, K. SCHNEEDE, C. BOLT, and B. POPPING. 2006. Effect of heat and pressure processing on DNA fragmentation an implications for the detection of meat using a real-time polymerase chain reaction. In Food Addit Contam., vol. 23, 2006, no.7, p. 645- 50. PMid:16751140 DOI: https://doi.org/10.1080/02652030600603041
HOFMANN, K. 1994. What is quality? In Meat Focus International, vol. 3, 1994, no. 2, p. 73-82.
HOLME, D., PECK, H. 1998. Analytical biochemistry. 3. vyd. London: Longman,. 481p. ISBN 0-582-29438-X.
CHIKUNI, K., OZUTSUMI, K., KOISHIKAWA, T., AND KATO, S. 1990. Species identification of cooked meat by DNA hybridization assay. In Meat Science, vol. 27, 1994 p. 119-128. https://doi.org/10.1016/0309-1740(90)90060-J DOI: https://doi.org/10.1016/0309-1740(90)90060-J
CHUDÝ, J. et al. 2000. Hodnotenie surovín a potravín živočíšneho pôvodu. Nitra: Vydavateľské a edičné stredisko SPU, 2000. p. 204. ISBN 80-7137-692-2.
KLEIN, J., ALTENBUCHNER, J., MATTES, R. 1998. Nucleic acid and protein elimination during the sugar manufacturing process of conventional and transgenic sugar beets. In Journal of Biotechnology, vol. 60,1998, p. 145- 153. https://doi.org/10.1016/S0168-1656(98)00006-6 DOI: https://doi.org/10.1016/S0168-1656(98)00006-6
PMid: 9608751
LOFUS, R. 2005. Traceability of biotech-derived animals: application of DNA technology. In Rev. Sci. Tech. Off. Int. Epiz, vol. 24, 2005, no.1, p. 231-242. PMid:16110891 DOI: https://doi.org/10.20506/rst.24.1.1563
MEYER, R., U. Candrian, and J. Luthy. 1994. Detection of pork in heated meat products by polymerase chain reaction. J. AOAC Int. vol. 77, 1994, no.3, p. 617-622. PMid:8012209 DOI: https://doi.org/10.1093/jaoac/77.3.617
SAMBROOK, J., FRITZ, E. F., MANIATIS, T. 1989. Molecular cloning: A laboratory manual. 2nd ed., Cold Spring Harb. Lab. Press, USA. Vol. 1-3, 1989.
STEVENSON, J. M., SEMAN, D. L., & LITTLEJOHN, R.P. 1992. Seasonal variation in venison quality of mature, farmed red deer stags in New Zealand. In Journal of Animal Science, vol. 70, 1992, p. 1389-1396. PMid:1526907 DOI: https://doi.org/10.2527/1992.7051389x
TELETCHEA, F., C. MAUDET, C. HANNI. 2005. Food and forensic molecular identification: update and challenges. In Trends Biotechnol. vol. 23, 2005, no. 7, p. 359- 366. http://www.sciencedirect.com/scidirimg/clear.gifhttps://doi.org/10.1016/j.tibtech.2005.05.006 PMid:15927295 DOI: https://doi.org/10.1016/j.tibtech.2005.05.006
VOLPELLI, L. A., VALUSSO, R., PIASENTIER, E. 2002. Carcass quality in Male fallow deer (Dama dama): effects of age and supplementary feeding. In Meat Science, vol. 60, 2002, p. 423-427. https://doi.org/10.1016/S0309-1740(01)00156-5 DOI: https://doi.org/10.1016/S0309-1740(01)00156-5
ZHANG, C. L., FOWLER, M. R., SCOTT, N. W., LAWSON, G., SLATER, A. 2007. A TaqMan real-time PCR system for the identification and quantification of bovine DNA in meats, milks and cheeses. In Food Control, vol. 18, 2007, p. 1149-1158. https://doi.org/10.1016/j.foodcont.2006.07.018 DOI: https://doi.org/10.1016/j.foodcont.2006.07.018
ŽIDEK, R. , POKORÁDI, J., BANDRY Ľ. 2008. Biodiversity in deer population observed by microsatellite markers. In Journal of Agrobiology, vol. 25, 2008, p. 113-115.
ŽIDEK, R., MARŠALKOVÁ, L. GOLIAN, J., POKORÁDI, J., 2009. Potencial of microsatelite markers in traceability of red deer product. In Hygiena alimentorum XXX : production of poultry, eggs, fish and game in conditions of common market., 13.-15. May 2009, Štrbské Pleso - Vysoké Tatry. - Košice : Univerzity of veterinary medicine, 2009. - ISBN 978-80-7148-060-0. p. 341-343.
Downloads
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
