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구운 쇠고기의 DNA 동일성 분석 KCI 등재

Analysis of DNA Identity in Roasted Beef

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

Enforcement of the beef traceability system can block the sale of imported beef disguised Hanwoo and help customers to know detailed information of the Hanwoo beef while purchase. This study was carried out to investigate the possibilities of identifying DNA upon various ripening and roasting methods (soy sauce, gochujang sauce, 10% vinegar, 10% coke, 10% Cheongha, 10% Soju, completely burned out, raw, normal roasted, dried, and boiled) employed for beef traceability system. Completely burned out meat could not yied useful DNA in the sample, hence wa not analysed. The amplified peaks in most of the samples appeared equally barring completely burned out meat. However, roasted beef after ripened in soy sauce showed new peaks or deletion of a peaks with two markers. The DNA allele height and the amount of extracted DNA in roasted beef after ripening in 10% Cheongha was found to be higher than those in the raw beef. No significant correlations between DNA allele height and the amount of extracted DNA within the samples was noticed. Also, these results suggest that beef traceability using microsatellite (MS) markers is possible in various roasting beef because of bovine specific MS markers. Therefore, beef traceability system by DNA identify test would give the confidence in food safety and beef distribution system to customers.

목차
ABSTRACT   Ι. 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
  • 김은영(에스엘에스 유전체의학연구소) | Eun-Young Kim
  • 윤영권(축산물품질평가원) | Yeong-Kwon Yun
  • 이승수(농촌진흥청 국립축산과학원) | Seung-Soo Lee
  • 정진형(축산물품질평가원) | Jin-Hyung Cheong
  • 김철중(축산물품질평가원) | Chul-Jung Kim
  • 이성진(강원대학교 동물생명과학대학) | Sung-Jin Lee Corresponding Author