The method of judging the storage time of fresh beef by dna and pcr technology

A technology of storage time and technical identification, which is applied in the field of food safety testing, and achieves the effects of simple operation, accurate results and broad application prospects

Active Publication Date: 2021-12-28
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the prolongation of storage time, there are many research reports on the changes of physical and chemical indicators of meat, but there is no research on the correlation between physical and chemical indicators, especially freshness indicators, and DNA quality

Method used

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  • The method of judging the storage time of fresh beef by dna and pcr technology
  • The method of judging the storage time of fresh beef by dna and pcr technology
  • The method of judging the storage time of fresh beef by dna and pcr technology

Examples

Experimental program
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Effect test

Embodiment 1

[0044] (1) Experimental materials

[0045] 1. Sample source

[0046] The beef samples were rump meat that had been refrigerated for about 12 hours after slaughter, packed in an ice box and brought back. Store at -20°C (refrigerator temperature) for 11 months, 4°C (refrigerator temperature) for 5 days, 10°C (intermediate temperature) for 60 hours, and 20°C (room temperature) for 24 hours until use.

[0047] 2. Test reagents

[0048] Mixed indicator (methyl red, methylene blue), DNA extraction buffer (NaCl 1mol / L, Tris-Cl 0.5mol / L, EDTA-Na 0.5mol / L, pH adjusted to 7.5-8.0), 5% SDS lysis solution (add 20 g of sodium dodecyl sulfate to 80 mL of double-distilled water, heat to dissolve at 68°C, adjust pH=7.2 with concentrated HCl, and make up to 100 mL with double-distilled water), proteinase K (20 mg / mL) ), ice anhydrous ethanol (-20°C), 70% ice ethanol aqueous solution (-20°C), TE buffer (2mL pH=8.0 1mol / L Tris-HCl buffer and 0.4mL 0.5mol / L EDTA aqueous solution mixed evenly...

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Abstract

The invention discloses a method for identifying the storage time of fresh beef by using DNA and PCR technology. The beef under different storage conditions (frozen storage-20°C, refrigerated at 4°C, medium temperature at 10°C and room temperature at 20°C) is separated and extracted from the beef DNA. , measure the DNA content of the beef, and determine the degree of freshness of the beef (first-grade fresh meat, second-grade fresh meat, and spoiled meat); The mathematical equation of the difference between the beef's storage time and the ct value of fluorescent quantitative PCR amplification can accurately determine the storage time of beef, and provide a new method for the identification of beef storage time at different temperatures. The invention has the advantages of simple operation, high precision and wide application prospect, and is of great significance for the quality and safety detection of beef, and is beneficial to meat processing enterprises and consumers to select beef raw materials according to the storage time.

Description

technical field [0001] The invention belongs to the technical field of food safety detection, and in particular relates to a method for identifying the storage time of fresh beef by using DNA and PCR technology. Background technique [0002] Beef has the characteristics of high protein, low fat, low cholesterol, etc., and is rich in nutrition. It has always been the first choice for meat consumption in developed countries, and the consumption of beef in my country is also increasing year by year. The occurrence of the "zombie meat" incident in 2015 has aroused widespread concern in the society, and the quality and safety of meat and storage time have received much attention. However, there is no standard requirement for the shelf life of livestock and poultry meat. Only the "Fresh and Frozen Cut Beef" GB / T 17238-2008 stipulates: "Frozen cut beef should be stored in a refrigerator below -18°C. More than 12 months", but this is only a recommended standard, and there is no man...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12Q1/6851C12Q1/6888
CPCC12Q1/6851C12Q1/6888C12Q2600/178C12Q2600/166C12Q2600/158C12Q2531/113C12Q2545/101C12Q2563/107
Inventor 刘永峰赵晶张婷
Owner SHAANXI NORMAL UNIV
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