A survey of the use of soy in processed Turkish meat products and detection of genetic modification
| Autor: | Handan Balta, Hamide Z. Şenyuva, Pelin Ulca |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
DNA
Plant Turkey Food Genetically Modified Food Contamination Biology Real-Time Polymerase Chain Reaction Toxicology Poultry Animals Humans Processed meat Food science Cooked meat Soybean agglutinin Minced chicken fungi Public Health Environmental and Occupational Health food and beverages Plants Genetically Modified Genetically modified organism Meat Products Soybean Proteins Cattle Soybeans Pcr method Plant Lectins Food Science |
| Zdroj: | Food Additives & Contaminants: Part B. 7:261-266 |
| ISSN: | 1939-3229 1939-3210 |
| DOI: | 10.1080/19393210.2014.908960 |
| Popis: | To screen for possible illegal use of soybeans in meat products, the performance characteristics of a commercial polymer chain reaction (PCR) kit for detection of soybean DNA in raw and cooked meat products were established. Minced chicken and beef products containing soybean at levels from 0.1% to 10.0% were analysed by real-time PCR to amplify the soybean lectin gene. The PCR method could reliably detect the addition of soybean at a level of 0.1%. A survey of 38 Turkish processed meat products found only six samples to be negative for the presence of soybean. In 32 (84%) positive samples, 13 (34%) contained levels of soy above 0.1%. Of soybean positive samples, further DNA analysis was conducted by real-time PCR to detect whether genetically modified (GM) soybean had been used. Of 32 meat samples containing soybean, two samples were positive for GM modification. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
| Nepřihlášeným uživatelům se plný text nezobrazuje | K zobrazení výsledku je třeba se přihlásit. |