Cart (0)
  • No items in cart.
Total
$0
There is a technical issue about last added item. You can click "Report to us" button to let us know and we resolve the issue and return back to you or you can continue without last item via click to continue button.
Search book title
Enter keywords for book title search
Search book content
Enter keywords for book content search
Filters:
FORMAT
BOOKS
PACKAGES
EDITION
to
PUBLISHER
(1)
(317)
(572)
(43)
(234)
(969)
(643)
(2114)
(64)
(92448)
(54)
(535)
(117)
(31)
(20)
(19)
(92811)
(3)
(17)
(1)
(351)
(300)
(6217)
(239)
(16)
(5)
(1621)
(16)
(18)
(28)
(4)
 
(6)
(7)
(115)
(3)
(57)
(5)
(5)
(1)
(1)
(2)
(23)
(26)
(27)
(13)
(61)
(24)
(22)
(7)
(8)
(20)
(1)
(3)
(50)
(6)
(31)
CONTENT TYPE
 Act
 Admin Code
 Announcements
 Bill
 Book
 CADD File
 CAN
 CEU
 Charter
 Checklist
 City Code
 Code
 Commentary
 Comprehensive Plan
 Conference Paper
 County Code
 Course
 DHS Documents
 Document
 Errata
 Executive Regulation
 Federal Guideline
 Firm Content
 Guideline
 Handbook
 Interpretation
 Journal
 Land Use and Development
 Law
 Legislative Rule
 Local Amendment
 Local Code
 Local Document
 Local Regulation
 Local Standards
 Manual
 Model Code
 Model Standard
 Notice
 Ordinance
 Other
 Paperback
 PASS
 Periodicals
 PIN
 Plan
 Policy
 Product
 Program
 Provisions
 Requirements
 Revisions
 Rules & Regulations
 Standards
 State Amendment
 State Code
 State Manual
 State Plan
 State Standards
 Statute
 Study Guide
 Supplement
 Technical Bulletin
 All
  • BSI
    22/30455160 DC BS EN 17882. Food authenticity. DNA barcoding of meat and meat products derived from mammalia and poultry using defined mitochondrial cytochrome b and cytochrome c oxidase I gene segments
    Edition: 2022
    $42.22
    / user per year

Description of 22/30455160 DC 2022

This document describes a procedure for the identification of meat and meat products derived from mammalia and poultry to the level of genus or species. The identification of meat species is carried out by PCR amplification of either a segment of the mitochondrial cytochrome b gene (cytb) [1] or the cytochrome c oxidase I gene (COI) [2], or both, followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases [3], [4]. The methodology allows the identification of a large number of frequently used as well as exotic meat species in foodstuffs. The decision whether the cytb or COI gene segment or both are used for meat identification depends on the declared meat species, the applicability of the PCR method for the meat species and the availability of comparative sequences in the public databases. This method has been successfully validated on raw meat, however, laboratory experience is available that it can also be applied to processed meat products. This document is usually unsuitable for the analysis of highly processed foods with highly degraded DNA where the fragment lengths are not sufficient for amplification of the targets. Furthermore, it is not applicable for complex meat products containing mixtures of two or more meat species.

About BSI

BSI Group, also known as the British Standards Institution is the national standards body of the United Kingdom. BSI produces technical standards on a wide range of products and services and also supplies certification and standards-related services to businesses.

X