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 100℃for 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.