Abstract
Residuals of DNA are one of the most important factors for detection, traceability and reverse authentication of deer meat. In this project we isolated DNA from deer processed meat and analysed by electrophoresis. Goal of the study was compute ratio between raw meat and several heat processed deer meat. Samples were prepared by five heat treatment techniques (pan roasted with temperature 180-240°C, fried with 156°C, braised with temperature 100-150°C, boiled in 100.2°C water and autoclaved in different time intervals). The highest amount of residual DNA 1927ng was obtained with two hours boiled sample. The lowest value 89.89ng was obtained with one hour braised sample. In technological adjustments highest amount of DNA and 1927ng, so the total yield of 192.7ng.-l was observed in the sample we cooked for two hours at boiling temperature.
Highlights
Residuals of DNA are one of the most important factors for detection, traceability and reverse authentication of deer meat
Kvalitu extrahovanej DNA sme stanovovali elektroforeticky v 1 % agarozóvom gély
Gél sme si rozpustili v mikrovlnnej rúre pri teplote 130 °C po dobu
Summary
Residuals of DNA are one of the most important factors for detection, traceability and reverse authentication of deer meat. Jadrová DNA je veľmi premenlivá, ale poskytuje základ pre individuálny systém vysledovateľnosti zvierat (Loftus, 2005). Degradácie DNA, vzhľadom na varenie a iné spracovanie mäsa, môžu mať vplyv na výsledky získané počas následnej analýzy, čo môže viesť ku kvantitatívnej a kvalitatívnej chybe (Teletchea et al, 2005). Vzorky mäsa sme nakrájali na kocky rovnakej veľkosti
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