Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/10529
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dc.contributor.authorSoares, S.-
dc.contributor.authorAmaral, J.S.-
dc.contributor.authorOliveira, M.B.P.P.-
dc.contributor.authorMafra, I.-
dc.date.accessioned2014-09-22T13:57:52Z-
dc.date.available2014-09-22T13:57:52Z-
dc.date.issued2013-
dc.identifier.citationSoares, S.; Amaral, J.S.; Oliveira, M.B.P.P.; Mafra, I. (2013) - A SYBR Green real-time PCR assay to detect and quantify pork meat in processed poultry meat products. Meat Science. Elsevier. ISSN: 0309-1740. 94, p.115-120por
dc.identifier.urihttp://hdl.handle.net/10198/10529-
dc.description.abstractSpecies identification in meat products has grown in interest in recent years since these foodstuffs are susceptible targets for fraudulent labelling. In this work, a real-time PCR approach based on SYBR Green dye was proposed for the quantitative detection of pork meat in processed meat products. For the development of the method, binary meat mixtures containing known amounts of pork meat in poultry meat were used to obtain a normalised calibration model from 0.1 to 25% with high linear correlation and PCR efficiency. The method revealed high specificity by melting curve analysis, being successfully validated through its application to blind meat mixtures, which confirmed its adequacy for pork meat determination. The fully applicability of the method was further demonstrated in commercial meat products, allowing verification of labelling compliance and identification of meat species in processed foods.por
dc.language.isoengpor
dc.publisherElsevierpor
dc.rightsrestrictedAccesspor
dc.subjectQuantitative real-time PCRpor
dc.subjectSYBR greenpor
dc.subjectAuthenticationpor
dc.subjectSpecies identificationpor
dc.subjectPork meatpor
dc.subjectPoultry meatpor
dc.titleA SYBR Green real-time PCR assay to detect and quantify pork meat in processed poultry meat productspor
dc.typearticlepor
dc.peerreviewedyespor
degois.publication.firstPage115por
degois.publication.lastPage120por
degois.publication.titleMeat Sciencepor
degois.publication.volume94por
dc.identifier.doi10.1016/j.meatsci.2012.12.012-
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