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Methods for the Detection of Beef and Pork in Foods Using Real-time Polymerase Chain Reaction by I. Laube; A. Spiegelberg; A. Butschke; J. Zagon; M. Schauzu; L. Kroh; H. Broll is a Agricultural and Biological Sciences article available to read on EtoBox.

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**Summary** Two TaqManTM‐polymerase chain reaction (PCR) systems have been developed which permit the detection of even minute amounts of beef and pork in processed foods. In these methods cattle‐specific primers amplified a fragment from the phosphodiesterase gene having a length of 104 base pairs (bp), and the swine‐specific primers amplified a fragment from the ryanodin gene having a length of 108 bp. Beyond this, a third TaqManTM‐PCR system, developed on the basis of the detection of the myostatin gene, permits a reliable exclusion of false‐negative results by detecting meat from a variety of mammals or poultry in the material to be tested.

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Author

I. Laube; A. Spiegelberg; A. Butschke; J. Zagon; M. Schauzu; L. Kroh; H. Broll

Publisher

John Wiley and Sons; Wiley (Blackwell Publishing); Blackwell Publishing Inc.; Wiley (ISSN 0950-5423)

Published

2003

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)