구운 쇠고기의 DNA 동일성 분석

서지정보

ㆍ발행기관 : 강원대학교 동물자원공동연구소 ㆍ수록지정보 : 동물자원연구 / 22권 / 1호
ㆍ저자명 : 김기범, 홍민욱, 김은영, 윤영권, 이승수, 정진형, 김철중, 이성진

목차

ABSTRACT Ι. 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

Enforcement of the beef traceability system can block the sale of imported beef disguised Hanwoo and help customers to know detailed information of the Hanwoo beef while purchase. This study was carried out to investigate the possibilities of identifying DNA upon various ripening and roasting methods (soy sauce, gochujang sauce, 10% vinegar, 10% coke, 10% Cheongha, 10% Soju, completely burned out, raw, normal roasted, dried, and boiled) employed for beef traceability system. Completely burned out meat could not yied useful DNA in the sample, hence wa not analysed. The amplified peaks in most of the samples appeared equally barring completely burned out meat. However, roasted beef after ripened in soy sauce showed new peaks or deletion of a peaks with two markers. The DNA allele height and the amount of extracted DNA in roasted beef after ripening in 10% Cheongha was found to be higher than those in the raw beef. No significant correlations between DNA allele height and the amount of extracted DNA within the samples was noticed. Also, these results suggest that beef traceability using microsatellite (MS) markers is possible in various roasting beef because of bovine specific MS markers. Therefore, beef traceability system by DNA identify test would give the confidence in food safety and beef distribution system to customers.

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