Major practice on the thermal processing of meat and detection of authenticity using DNA-based method

Date

12-2014

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Lotis E. Mopera

Abstract

This study presents the DNA detection of the cytochrome b gene in thermally processed beef. The beef was subjected into different cooking temperatures: 50°C, 80°C, 100°C, and 121°C. The DNA of the sample for the different temperatures were isolated and analysed. In the first PCR procedure, the results were viewed using agarose gel electrophoresis and the full length of the cytochrome b gene was detected only up to 100°C. The second PCR procedure was done to detect only a fragment of the cytochrome b gene in thermally processed beef. The results showed that the small fragment of the cytochrome b gene can still be detected and amplified at very high temperatures (≥121°C). Thus, the full length of the cytochrome b gene can only be detected up to 100°C. To detect this gene at very high temperatures, smaller fragments should be isolated for analysis.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2014 A127 /C66

Document Type

Thesis

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