Meat PCR
For Student Groups
The meat type in different food products is analyzed using molecular methods.
- Age
- 16 to 20 years
- Duration
- 1 day
- Maximum number of participants
- 20
Experiments
- Isolation of DNA from different meat products
- Polymerase chain reaction (PCR)
- Agarose gel electrophoresis
Recurring food scandals reveal that food products sporadically do not match the labeled contents. Is the burger patty made from 100% beef? Which meat is in the sausage? Those questions will be answered by molecular analysis methods. After DNA isolation of different meat samples, regions of DNA specific to certain livestock will be amplified by PCR and later analyzed by agarose gel electrophoresis.