The yield of dna in thermal terated deer meat

Authors

  • Ľubomir Belej Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslava Barnová Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra
  • Lenka Maršálková Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra
  • Jozef Golian Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/153

Keywords:

DNA, temperature, deer meat

Abstract

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.-was observed in the sample we cooked for two hours at boiling temperature. 

Downloads

Download data is not yet available.

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

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

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

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

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

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

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

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

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

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

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

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

2011-07-12

How to Cite

Belej, Ľubomir ., Barnová, M. ., Maršálková, L. ., & Golian, J. . (2011). The yield of dna in thermal terated deer meat. Potravinarstvo Slovak Journal of Food Sciences, 5(3), 6–10. https://doi.org/10.5219/153

Most read articles by the same author(s)

1 2 3 4 > >> 

Similar Articles

You may also start an advanced similarity search for this article.