title: [Species identification by fragmented DNA].
abstract: The species of raw meat as well as heat-processed meat can be determined by DNA dot-blot hybridization-techniques. We investigated on artificially degraded DNA whether various DNA qualities could influence the validity of the experiment results. We demonstrated that degraded DNA could also react according to the species. The shorter the DNA fragments, the discreter was the reaction when high molecular weight DNA was used as a probe. This effect is not observed with degraded DNA as a probe.
authors.forename: C
authors.initials: C
authors.lastname: Baur
authors.forename: J
authors.initials: J
authors.lastname: Teifel-Greding
authors.forename: E
authors.initials: E
authors.lastname: Liebhardt
mesh_terms: D000818:Animals; D002417:Cattle; D004247:DNA / Q000235:genetics*; D015342:DNA Probes; D006801:Humans; D015151:Immunoblotting; D009693:Nucleic Acid Hybridization; D010446:Peptide Fragments / Q000235:genetics; D013045:Species Specificity; D013552:Swine
chemical_list: D015342:DNA Probes; D010446:Peptide Fragments; D004247:DNA
vernacular_title: Speziesidentifizierung an fragmentierter DNA.