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Meat PCR
For Student Groups

The meat type in different food products is analyzed using molecular methods.

Book Meat PCR

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 100 % beef? Which meat type 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.