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Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality

Publication date:

15 September 2018


Source:Food Chemistry, Volume 260

Author(s): Jing Zhao, Ting Zhang, Yongfeng Liu, Xingyu Wang, Lan Zhang, Ting Ku, Siew Young Quek

Freezing is a practical method for meat preservation but the quality of frozen meat can deteriorate with storage time. This research investigated the effect of frozen storage time (up to 66 months) on changes in DNA yield, purity and integrity in beef, and further analyzed the correlation between beef quality (moisture content, protein content, TVB-N value and pH value) and DNA quality in an attempt to establish a reliable, high-throughput method for meat quality control. Results showed that frozen storage time influenced the yield and integrity of DNA significantly (p < 0.05). The DNA yield decreased as frozen storage time increased due to DNA degradation. The half-life (t1/2 = ln2/0.015) was calculated as 46 months. The DNA quality degraded dramatically with the increased storage time based on gel electrophoresis results. Polymerase chain reaction (PCR) products from both mitochondrial DNA (mtDNA) and nuclear DNA (nDNA) were observed in all frozen beef samples. Using real-time PCR for quantitative assessment of DNA and meat quality revealed that correlations could be established successfully with mathematical models to evaluate frozen beef quality.





Authors:   Author(s): Jing Zhao, Ting Zhang, Yongfeng Liu, Xingyu Wang, Lan Zhang, Ting Ku, Siew Young Quek
Journal:   Food Chemistry
Volume:   260
Year:   2018
Pages:   160
DOI:   10.1016/j.foodchem.2018.03.073
Publication date:   15-Apr-2018
Facts, background information, dossiers
  • gel electrophoresis
  • samples
  • Research
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