Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating
Journal of the Science of Food and Agriculture2013Vol. 94(4), pp. 785–791
Citations Over TimeTop 17% of 2013 papers
Abstract
Microwave heating caused physicochemical changes in bovine supraspinatus muscle and influenced characteristically the yield and integrity of the extracted DNA, indicating that an accurate DNA quantification and a rational choice of the genes (i.e. mtDNA versus nDNA, fragment size, etc.) to be amplified are fundamental in an authentication process by PCR-based methods.
Related Papers
- → Cooperative Application of Conventional and Microwave Heating(2020)9 cited
- → Microwave Hybrid Heating of Materials Using Susceptors - A Brief Review(2013)25 cited
- Applications of microwave heating technology(2004)
- → The study of the microwave heating of bulk metals without microwave susceptors(2011)1 cited
- Determination of Moisture in Salt Industrial Products by Microwave Heating(2004)