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Issue:ISSN 1000-7083
          CN 51-1193/Q
Director:Sichuan Association for Science and Technology
Sponsored by:Sichuan Society of Zoologists; Chengdu Giant Panda Breeding Research Foundation; Sichuan Association of Wildlife Conservation; Sichuan University
Address:College of Life Sciences, Sichuan University, No.29, Wangjiang Road, Chengdu, Sichuan Province, 610064, China
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Your Position :Home->Past Journals Catalog->2012 Vol.31 No.2

Impact of High-temperature Cooking on Degradation of DNA of Animal Meat
Author of the article:HUANG Ya-lin1, 2
Author's Workplace:(1. Nanjing Forest Police College, Nanjing 210046, China; 2. Wildlife Material Evidence Appraisal Center of the State Forestry Administration, Nanjing 210046, China)
Key Words:high-temperature cooking; 12S rRNA; animal identification; meat
Abstract:Objective  To study the impact of high-temperature cooking on degradation of DNA of animal meat. Methods  Three types of meats including beef, pork and chicken were separately cooked at different temperatures, duration time, and various cooking ways (water-boiling, frying, stewing and roasting). The DNAs from these samples were isolated respectively. Partial mitochondrion DNA 12S rRNA gene was amplified and sequenced. The quantity of PCR product was compared by electrophoresis. Results  Despite various treated methods, PCR amplified products could be detected in all samples. However, the signal became significantly weaker when treated temperature increase to 140 for 30 min or 100for 80 min. Markedly, the lowest quality of PCR amplified products were found in the condition of long time stewing. Conclusion  High temperature, cooking duration time and cooking ways can affect the quality of DNA template and subsequent PCR amplification. However, the samples from various cooking treatments can still be used in animal DNA identification.
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