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양념 숙성된 쇠고기의 DNA 동일성 분석 KCI 등재

Analysis of DNA Identity in Ripened Beef

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동물자원연구 (Annals of Animal Resources Sciences)
강원대학교 동물자원공동연구소 (Institute of Animal Resources Kangwon National University)
초록

Beef traceability, a system that provides all the records of beef production, helps customers purchase that they get to know detailed information of the Hanwoo beef. This study was carried out to investigate the DNA identity possibility in various cooking methods to ripen meat (soy sauce, gochujang sauce, 10% vinegar, 10% coke, 10% Cheongha, 10% Soju, raw, dried, and decayed) for beef traceability. The DNA content of decayed beef was higher than those of other cooking methods. It is thought that result of mixed pollutant, it did not affect amplified DNA allele height because of bovine specific microsatellite (MS) markers. The ripened sample in 10% vinegar 3 days was lowest a mount of extracted DNA (156 ng) and amplified DNA allele height (based on the raw samples to 38%) by MS markers compared with the other cooking methods. There are no significant correlation between amplified DNA allele height and the amount of extracted DNA. Therefore, beef DNA identity test in various cooking methods to ripen meat can used by bovine specific MS markers. Beef traceability system by DNA identify test will give more confidence in food safety to customers

목차
ABSTRACT   I. 서론   II. 재료 및 방법    1. DNA 추출을 위한 시료의 수집    2. 조리 시료    3. 시료에서의 DNA 추출 및 농도 측정    4. PCR    5. DNA 유전자 분석   III. 결과 및 고찰   IV. 요약   사사   V. 인용문헌
저자
  • 김기범(축산물품질평가원) | Ki-Beom Kim
  • 홍민욱(강원대학교 동물생명과학대학) | Min-Wook Hong
  • 양대용(축산물품질평가원) | Dae-Yong Yang
  • 문선정(축산물품질평가원) | Sun-Chung Moon
  • 신성섭(축산물품질평가원) | Sung-Sub Shin
  • 황인경(축산물품질평가원) | In-Kyung Hwang
  • 정진형(축산물품질평가원) | Jin-Hyung Cheong
  • 백장수(축산물품질평가원) | Jang-Su Back
  • 김익출(국립농산물품질관리원) | Ick-Chul Kim
  • 류형걸(국립농산물품질관리원) | Hyung-Geol Ryu
  • 서강석(순천대학교 농과대학) | Kang-Seok Seo
  • 이성진(강원대학교 동물생명과학대학) | Sung-Jin Lee Corresponding Author