Calvo Jorge H, Osta Rosario, Zaragoza Pilar
Laboratorio de Genetica Bioquimica, Facultad de Veterinaria, c/Miguel Servet 177, 50013-Zaragoza, Spain.
J Agric Food Chem. 2002 Sep 11;50(19):5265-7. doi: 10.1021/jf0201576.
Quantitative estimates are important to establish whether pork adulteration in ground beef and pâté is accidental or intentional. A PCR procedure has been developed and evaluated to quantify pork in heated and nonheated meat and pâtés by densitometry using a specific and sensitive repetitive DNA element. Thirty, twenty-five, and twenty PCR cycles were carried out to find the best standard curve and correlation between pork content and band intensity. Twenty cycles showed the best results, quantifying degree contamination up to 1% pork in beef (heated and nonheated) and pork in duck pâté with a minimum error. Finally, fraud was found in commercial pâtés.
定量评估对于确定牛肉末和肉酱中猪肉掺假是偶然还是故意的很重要。已开发并评估了一种聚合酶链式反应（PCR）程序，通过使用特定且灵敏的重复DNA元件进行光密度测定，来定量加热和未加热的肉类及肉酱中的猪肉。进行了30个、25个和20个PCR循环，以找到最佳标准曲线以及猪肉含量与条带强度之间的相关性。20个循环显示出最佳结果，能以最小误差定量牛肉（加热和未加热）中高达1%的猪肉污染以及鸭肉酱中的猪肉。最后，在商业肉酱中发现了欺诈行为。
