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KMID : 0881720120270020146
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Journal of Food Hygiene and Safety
2012 Volume.27 No. 2 p.146 ~ p.151
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A Comparison of Gene Extraction Methods for the Identification of Raw Materials from Processed Meat Products
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Park Yong-Chjun
Kim Mi-Ra
Lim Ji-Young
Park Young-Eun
Shin Joon-Ho
Hwang Cho-Rong
Lim Jan-Di
Kim Kyu-Heon
Lee Jae-Hwang
Cho Tae-Yong
Lee Hwa-Jung
Han Sang-Bae
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Abstract
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In this study, effective gene extraction methods were compared to identify raw materials of processed meat products through molecular biological methods. Species specific primers were used to identify ingredients of processed foods and, as a sample, 13 kinds of processed meat products including beef, pork and chicken. According to the type of sample, 13 kinds of samples were classified into liquid type, source type and powder type. The samples were pre-treated (centrifugation) and (or) performed Whole Gene Amplification (WGA) kit for amplification of the extracted DNA. As a result, it was possible to identify the raw material of products through the centrifugation of sample 1 ml for liquid type of processed meat products. For source type of products after gene extraction, it was required to perform WGA for the identification of ingredients. For powder type products did not required any further pre-treatment and WGA. In this study, it was an opportunity to confirm the possibility of identification of raw material from the gene extraction of processed meat products and this method could be used to examine the authenticity of raw material of products.
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KEYWORD
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Gene extraction method, PCR (Polymerase Chain Reaction), Processed meat product, Species-specific primer
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