양념 숙성된 쇠고기의 DNA 동일성 분석

서지정보

ㆍ발행기관 : 강원대학교 동물자원공동연구소 ㆍ수록지정보 : 동물자원연구 / 21권 / 1호
ㆍ저자명 : 김기범, 홍민욱, 양대용, 문선정, 신성섭, 황인경, 정진형, 백장수, 김익출, 류형걸, 서강석, 이성진

목차

ABSTRACT I. 서론 II. 재료 및 방법 1. DNA 추출을 위한 시료의 수집 2. 조리 시료 3. 시료에서의 DNA 추출 및 농도 측정 4. PCR 5. DNA 유전자 분석 III. 결과 및 고찰 IV. 요약 사사 V. 인용문헌

영어 초록

Beef traceability, a system that provides all the records of beef production, helps customers purchase that they get to know detailed information of the Hanwoo beef. This study was carried out to investigate the DNA identity possibility in various cooking methods to ripen meat (soy sauce, gochujang sauce, 10% vinegar, 10% coke, 10% Cheongha, 10% Soju, raw, dried, and decayed) for beef traceability. The DNA content of decayed beef was higher than those of other cooking methods. It is thought that result of mixed pollutant, it did not affect amplified DNA allele height because of bovine specific microsatellite (MS) markers. The ripened sample in 10% vinegar 3 days was lowest a mount of extracted DNA (156 ng) and amplified DNA allele height (based on the raw samples to 38%) by MS markers compared with the other cooking methods. There are no significant correlation between amplified DNA allele height and the amount of extracted DNA. Therefore, beef DNA identity test in various cooking methods to ripen meat can used by bovine specific MS markers. Beef traceability system by DNA identify test will give more confidence in food safety to customers

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