The quality and quantity of the extracted DNA are two key aspects for a successful PCR (Polymerase Chain Reaction) amplification. Also, a reduction in time and cost required for DNA extraction are important. The aim of this study was to compare and optimise the performance of five different DNA extraction methods by boiling meat tissues from cattle, buffalo, sheep, goat, chicken, camel, horse and dog in PBS (Phosphate Buffer Saline), distilled water, alkaline lysis buffers 1, 2 or 3. The results indicated that the boiling of meat and its products in alkaline lysis buffers was the best method to extract crude DNA. The optimised crude DNA extraction protocol was coupled with PCR-RFLP (Restriction Fragment Length Polymorphism) analysis for meat species identification. The developed assay was tested on 53 commercial beef and mutton samples, out of which three samples were found to be adulterated.  

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