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dc.contributor.authorAbbasi, Ibrahim
dc.contributor.authorAl-Shareef, Abdel-Kareem
dc.contributor.authorMatouk, Imad
dc.contributor.authorAkkawi, Muataz
dc.date.accessioned2018-09-22T10:14:15Z
dc.date.available2018-09-22T10:14:15Z
dc.date.issued2015-01-06
dc.identifier.issn2148-127X
dc.identifier.urihttps://dspace.alquds.edu/handle/20.500.12213/968
dc.description.abstractConcern over food authenticity has increased as a result of an increase in the consumption of processed foods containing meat or animal products. This raises a number of issues where the presence of pork in such foods is considered unacceptable in most Muslim and Jewish communities around the world. It also applied to the prohibition of beef consumption among Hindus. In order to ensure the absence of unwished meat products or mixing of meats from different sources in processed foods, a specific and sensitive test is essential. For this purpose we developed a molecular test based on DNA amplification by polymerase chain reaction (PCR) of the cytochrome b gene followed by reverse line blot analysis (RLB). Using this method many samples may be treated simultaneously and meat origins can easily be detected from processed foods or foods containing mixed meat sources; also, added pork components such as fat may be identified by this methodology. The PCR/RLB method is considered to be a sensitive and specific technique; it can detect one nucleotide change within the PCR-amplified DNA segment.en_US
dc.description.sponsorshipThis study was supported by the Arab Science and Technology Foundation, grant number BT072239.en_US
dc.language.isoen_USen_US
dc.subjectMeat source identificationen_US
dc.subjectPCRen_US
dc.subjectRLBen_US
dc.subjectDNAen_US
dc.subjectFooden_US
dc.titleDevelopment of a PCR /RLB Test for meat source authentication in processed meat and meat productsen_US
dc.typeArticleen_US


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