Effect of Heat Processing on DNA Quantification of Meat Species
Article first published online: 17 AUG 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 9, pages N40–N44, September 2012
How to Cite
Şakalar, E., Abasiyanik, M.Fatih., Bektik, E. and Tayyrov, A. (2012), Effect of Heat Processing on DNA Quantification of Meat Species. Journal of Food Science, 77: N40–N44. doi: 10.1111/j.1750-3841.2012.02853.x
- Issue published online: 7 SEP 2012
- Article first published online: 17 AUG 2012
- MS 20120278 Submitted 2/23/2012, Accepted 5/19/2012.
- heat effect;
- meat species;
- real-time polimerase chain reaction;
Abstract: In this study, real-time polymerase chain reaction (PCR) was used for identifying the effects of different temperatures and times of heat treatment on the DNA of meat products. For this purpose, beef, pork, and chicken were baked at 200 °C for 10, 20, 30, 40, 50 min, and for 30 min at 30, 60, 90, 120, 150, 180, 210 °C and also cooked by boiling at 99 °C for 10, 30, 60, 90, 120, 150, 180, 210, and 240 min. The DNA was then extracted from all samples after the heat treatment. Further, a region of 374, 290, and 183-bp of mitochondrial DNA of beef, pork, and chicken, respectively, was amplified by real-time PCR. It was found that baking and boiling of the beef, pork, and chicken resulted in decreases in the detectable copy numbers of specific genes, which varied with the heating time and degree. The results indicated that species determination and quantification using real-time PCR are affected by the temperature, duration of the heat treatment, and size of the DNA fragment to be amplified.