Effect of Meat Processing on Genomic DNA Quality and Specific Gene Amplification

Abstract

Sharma, N., Thind, S.S. and Sharma, D. 2005. Effect of meat processing on genomic DNA quality and specific gene amplification. J. Appl. Anim. Res., 28: 69–72.

Effect of cooking/processing was studied on quality of genomic DNA extracted from chicken meat and pork as well as on amplification of specific gene i.e. 12S rRNA using DNA as template. Good quality genomic DNA was extracted from raw meat and degraded DNA was obtained from cooked and processed meat, using the same protocol, adopted for raw meat. A 450 bp fragment of 12S rRNA was amplified using genomic DNA extracted from raw meat, cooked meat and commercial meat preparation samples. It suggested that though the cooking and/or processing affected the quality of genomic DNA extracted, it did not affect the amplification of 12S rRNA gene.

Keywords:

• 12S rRNA
• cooked meat
• genomic DNA
• chicken
• pork