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Figure 1. Gel electrophoresis of total genomic DNA extracted from: M, DL 2000 DNA Marker (Takara).1, smoked and cooked sausage (pork and beef); 2, raw.

Published byBranden Bennett Modified over 6 years ago

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Presentation on theme: "Figure 1. Gel electrophoresis of total genomic DNA extracted from: M, DL 2000 DNA Marker (Takara).1, smoked and cooked sausage (pork and beef); 2, raw."— Presentation transcript:

1 Figure 1. Gel electrophoresis of total genomic DNA extracted from: M, DL 2000 DNA Marker (Takara).1, smoked and cooked sausage (pork and beef); 2, raw pork; 3, heat treated ( 30 min) duck tissues; 4, heat treated ( 30 min) bovine tissues; 5, heat treated ( 30 min) pork; 6, raw yak meat; 7, ham sausage (beef); 8, canned beef; 9, canned pork; 10, diced chicken; 11, spicy chilli chicken; 12, raw mutton; 13, heat treated ( 30 min) sheep tissues; 14, raw beef; 15, heat treated ( 30 min) yak tissues Haining He et al. Application of Quadruple Multiplex PCR Detection for Beef, Duck, Mutton and Pork in Mixed Meat. Journal of Food and Nutrition Research, 2015, Vol. 3, No. 6, doi: /jfnr-3-6-6 © The Author(s) Published by Science and Education Publishing.

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