Citation
Yaakob B.Che Man
(2010)
Method for identifying a pork content in a food.
US:12/594,164.
Abstract
Pork-specific PCR assay is performed for Halal authentication, by detecting porcine DNA in food products. DNA from raw meat samples is extracted. The extracted DNA is tested using primers that react by amplifying pork DNA but not beef and chicken DNA. The real-time PCR assay is sensitive with a low detection limit when using samples that can be obtained from food products. The methods described herein can have a sensitivity threshold as low as 0.001 ng pork DNA or lower, whereas convention techniques typically do not have a detection limit lower than 0.1 ng pork DNA.
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Additional Metadata
| Item Type: | Patent |
|---|---|
| Subject: | Agricultural Sciences |
| Subject: | Food Science |
| Subject: | Biotechnology |
| Application Number: | US:12/594,164 |
| Filing Date: | 2009-03-31 |
| Divisions: | Universiti Putra Malaysia |
| Keywords: | Halal authentication; Pork detection; DNA extraction; PCR assay; Porcine DNA; Food products; Real-time PCR; Sensitivity; Detection limit; Meat samples |
| Sustainable Development Goals (SDGs): | SDG 2: Zero Hunger, SDG 3: Good Health and Well-being, SDG 12: Responsible Consumption and Production |
| Depositing User: | Ms. Nur Aina Ahmad Mustafa |
| Date Deposited: | 06 Jul 2026 07:41 |
| Last Modified: | 06 Jul 2026 07:41 |
| URI: | http://psasir.upm.edu.my/id/eprint/126885 |
| Statistic Details: | View Download Statistic |
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