Earticle

초록

영어

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 [ Ki-Beom Kim | 축산물품질평가원 ]
• 홍민욱 [ Min-Wook Hong | 강원대학교 동물생명과학대학 ]
• 양대용 [ Dae-Yong Yang | 축산물품질평가원 ]
• 문선정 [ Sun-Chung Moon | 축산물품질평가원 ]
• 신성섭 [ Sung-Sub Shin | 축산물품질평가원 ]
• 황인경 [ In-Kyung Hwang | 축산물품질평가원 ]
• 정진형 [ Jin-Hyung Cheong | 축산물품질평가원 ]
• 백장수 [ Jang-Su Back | 축산물품질평가원 ]
• 김익출 [ Ick-Chul Kim | 국립농산물품질관리원 ]
• 류형걸 [ Hyung-Geol Ryu | 국립농산물품질관리원 ]
• 서강석 [ Kang-Seok Seo | 순천대학교 농과대학 ]
• 이성진 [ Sung-Jin Lee | 강원대학교 동물생명과학대학 ] Corresponding Author

참고문헌