Effect of method of cooking on identification of heat processed beef using polymerase chain reaction (PCR) technique.

@article{Arslan2006EffectOM,
  title={Effect of method of cooking on identification of heat processed beef using polymerase chain reaction (PCR) technique.},
  author={Ali Arslan and Osman Irfan Ilhak and Mehmet Calicioglu},
  journal={Meat science},
  year={2006},
  volume={72 2},
  pages={326-30}
}
Effects of various cooking methods including boiling, roasting, pressure cooking, and pan frying on species determination of beef by PCR was studied. The meat was cooked by boiling at 97.5°C for 140, 200 or 230min, by roasting at 200°C for 80, 120, or 150min or by autoclaving at 120°C for 30, 60, or 90min. The beef sample was pan fried until the meat was acceptable for sensory attributes (45min, meat temperature 115°C, fat temp 173°C) and further cooked until unacceptable. DNA was extracted… CONTINUE READING