양념 숙성된 쇠고기의 DNA 동일성 분석

초록

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

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