Polymerase chain reaction (PCR) in the quality and safety assurance of food: detection of soya in processed meat products.

@article{Meyer1996PolymeraseCR,
  title={Polymerase chain reaction (PCR) in the quality and safety assurance of food: detection of soya in processed meat products.},
  author={Richard Meyer and F Chardonnens and Philipp H{\"u}bner and Jacqueline Luethy},
  journal={Zeitschrift fur Lebensmittel-Untersuchung und -Forschung},
  year={1996},
  volume={203 4},
  pages={339-44}
}
A new method for the specific and sensitive detection of soya (Glycine max) in processed meat products has been developed using polymerase chain reaction (PCR) technology. The presence of soya deoxyribonucleic acid (DNA) from several soya protein concentrates was determined with two pairs of specific oligonucleotides yielding a 414-bp (bp = base pair) fragment and an internal 118-bp fragment amplified from the soya lectin Le1 gene. The test detected DNA from textured soya protein concentrates… CONTINUE READING