Detection and characterization of meat adulteration in various types of meat products by using a high-efficiency multiplex polymerase chain reaction technique

Detection and characterization of meat adulteration in various types of meat products by using a high-efficiency multiplex polymerase chain reaction technique

Identification of meat authenticity is a matter of increasing concerns due to religious, economical, legal, and public health reasons. However, little is known about the inspection of eight meat species in one tube reaction due to technological challenge of multiplex polymerase chain reaction (PCR)...

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Bibliographic Details
Main Authors: Caijiao Yang, Guowei Zhong, Song Zhou, Yingqi Guo, Daodong Pan, Sha Wang, Qianqian Liu, Qiang Xia, Zhendong Cai
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-09-01
Series:Frontiers in Nutrition
Subjects:
multiplex PCR
meat species
molecular authenticity
primer specificity
commercial foodstuffs
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.979977/full

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