Final optimisation and evaluation of DNA based methods for the authentication and quantification of meat species
Abstract:
The Food Labelling and Standards Division of the FSA had previously funded 4 laboratories to design and optimise DNA based species-specific assays for turkey, chicken, pork, beef and lamb. Another laboratory was funded to develop methods to identify meat adulteration in vegetarian foods. The application of the developed assays and their technological transfer to enforcement and other analytical laboratories, has yet to be fully realised. The objective of this study was therefore to validate these assays and produce a set of protocols which would provide comprehensive guidelines for the analysis of meat species in commercial meat products, and be suitable for enforcement of product labelling
Date:
2005
Keywords:
Funding Body:
UK Department of Environment, Food and Rural Affairs
