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
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[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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