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Unformatted text preview: . Aslan, R. M. Hamill, T. Sweeney, W. Reardon and A. M. Mullen food traceability Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for doi: 10.2527/jas.2008-0995 originally published online Sep 12, 2008; 2009.87:57-61. J Anim Sci http://jas.fass.org/cgi/content/full/87/1/57 the World Wide Web at: The online version of this article, along with updated information and services, is located on www.asas.org by on October 22, 2010. jas.fass.org Downloaded from ABSTRACT: It is essential to isolate high-quality DNA from muscle tissue for PCR-based applications in traceability of animal origin. We wished to examine the impact of cooking meat to a range of core tem- peratures on the quality and quantity of subsequently isolated genomic (specifically, nuclear) DNA. Triplicate steak samples were cooked in a water bath (100C) un- til their final internal temperature was 75, 80, 85, 90, 95, or 100C, and DNA was extracted. Deoxyribonu- cleic acid quantity was significantly reduced in cooked meat samples compared with raw (6.5 vs. 56.6 ng/L; P < 0.001), but there was no relationship with cook- ing temperature. Quality (A 260 /A 280 , i.e., absorbance at 260 and 280 nm) was also affected by cooking ( P < 0.001). For all 3 genes, large PCR amplicons (product size >800 bp) were observed only when using DNA from raw meat and steak cooked to lower core tem- peratures. Small amplicons (<200 bp) were present for all core temperatures. Cooking meat to high tempera- tures thus resulted in a reduced overall yield and prob- able fragmentation of DNA to sizes less than 800 bp. Although nuclear DNA is preferable to mitochondrial DNA for food authentication, it is less abundant, and results suggest that analyses should be designed to use small amplicon sizes for meat cooked to high core tem- peratures. Key words: cooked meat, deoxyribonucleic acid, food authentication, traceability 2009 American Society of Animal Science. All rights reserved. J. Anim. Sci. 2009. 87:5761 doi:10.2527/jas.2008-0995 INTRODUCTION Consumer concerns over food safety issues such as traceability of animal origin and authenticity of meat products are driving the requirement for reliable au- thentication methods (Loftus, 2005; Teletchea et al., 2005; Sasazaki et al., 2007). Of these methods, DNA- based methods offer the greatest potential because they are stable and not tissue dependent. However, several environmental factors are recognized to degrade DNA over time (Levy et al., 1999; Bauer et al., 2003; Gra- ham 2007; Kawamura and Nagayoshi, 2007). Of major concern is the combination of temperature and humid- ity presented in conditions in which meat and meat products are cooked, stored, and processed (Zhang and Wu, 2005)....
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This note was uploaded on 01/26/2012 for the course ECON 2272 taught by Professor Gay during the Spring '08 term at Birmingham-Southern College.
- Spring '08