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Use of DNA probe technology for identification of animal species in uncooked and cooked meat. - AN0607
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Description
The purpose of this project is to develop a DNA probe based
diagnostic test which would enable meat samples to be
analysed for origin in terms of its species of origin. DNA
extraction and amplification technology will be explored to
enable tests to be carried out on both cooked and uncooked
meat samples. Availability of such a testing procedure will
provide reassurance to the consumer as to the acceptability,
quality and safety aspects associated with the origin of
the meat offered at point of sale. |
Objective
To develop DNA probe-based diagnostic techniques for
identification of primarily species-of-origin of raw meat
and cooked meat produects. The probe technology will be
explored with a view to extending to the development of
rapid kit-based procedures suitable for use 'in the field'.
training in research and development for the postgraduate
student. |
Time-Scale and Cost
From:
1991
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To:
1994
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Cost: £19,534 |
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Contractor / Funded Organisations
Leicester Uni, MRC Inst of Environment & |
Keywords
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