Rapid detection of chicken and turkey in heated meat products using the polymerase chain reaction followed by amplicon visualisation with vistra green

被引：38

作者：

Hird, H ^{[1
]}

Goodier, R ^{[1
]}

Hill, M ^{[1
]}

机构：

[1] Cent Sci Lab, York YO41 1LZ, N Yorkshire, England

来源：

MEAT SCIENCE | 2003年 / 65卷 / 03期

关键词：

PCR; vistra green; chicken; turkey; identification;

D O I：

10.1016/S0309-1740(02)00341-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A rapid and highly specific assay suitable for the routine detection of turkey and chicken in processed meat products has been developed. Based on PCR amplification of species-specific amplicons with rapid visualisation using vistra green, the assay may be completed within 5 h of receipt of sample. DNA was isolated from meat samples by the use of Wizard DNA isolation technology and followed by DNA amplification in the polymerase chain reaction using species specific primers, chicken forward (CF), chicken reverse (CR), turkey forward (TF) and turkey reverse (TR): the production of an amplicon was detected after the end of the PCR in less than 5 min using vistra green and a fluorescence plate reader. The presence of fluorescence denoted the presence of the target species in the sample. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：1117 / 1123

页数：7

共 15 条

[1]

Bottero MT, 2001, IND ALIMENT-ITALY, V40, P404

[2] SPECIES IDENTIFICATION OF COOKED MEATS BY DNA HYBRIDIZATION ASSAY [J].