Identification of Meat Species by Polymerase Chain Reaction (PCR) Technique

By O. I. Ilhak, A. Arslan. 2007

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Quantitative detection of pork meat by EvaGreen real-time PCR to assess the authenticity of processed meat products (2017, background): “…was improved comparatively to other works that achieved 0.1% (w/w) for pork meat in raw or heat treated binary meat mixtures (Amaral et al., 2014; Ilhak & Arslan, 2007; Karabasanavar, Singh, Kumar, & Shebannavar, 2014; Kesmen, Sahin, & Yetim, 2007; Meyer, Candrian, & Lüthy, 1994; Rodríguez et…”
Multiplex PCR in Species Authentication: Probability and Prospects—A Review (2014, background): “…qualitative information of template DNA and higher length of amplicons which encounter higher rate of DNA target fragmentation under severe heat and other processing treatments, reducing PCR efficiency and sensitivity (Arslan et al. 2006; Ilhak and Arslan 2007; Martin et al. 2007; Yin et al. 2009).”