Identification mutton and goatmeats on the basis of the amplification DNA

Abstract

On the basis of the amplification followed by hybridization the specified DNA of mutton and goatmeats was identified in raw food stuffs as well as in ready meals. Sensitive test-systems have allowed to determine up to 0,01% of similar product in mixed minced meats. A new modified method was worked out which allows to optimize the pre-testing period and to reduce the amount of steps twice and costs as neither K protein nor chromatographic columns have been used for raw products. To identify mutton and goatmeats and to determine false additives the investigation of PCR test-systems Sure Food valuation was carried out in «real-time».