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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.22 No.1 pp.62-69

구운 쇠고기의 DNA 동일성 분석

김기범1, 홍민욱2, 김은영4, 윤영권1, 이승수3, 정진형1, 김철중1, 이성진2*
축산물품질평가원1, 강원대학교 동물생명과학대학2, 농촌진흥청 국립축산과학원3, 에스엘에스 유전체의학연구소4

Analysis of DNA Identity in Roasted Beef

Sung-Jin Lee2*, Ki-Beom Kim1, Min-Wook Hong2, Eun-Young Kim4, Yeong-Kwon Yun1, Seung-Soo Lee3, Jin-Hyung Cheong1, Chul-Jung Kim1
2College of Animal Life Sciences, Kangwon National University
1Korea Institute for Animal Products Quality Evaluation, 3National Institute of Animal Science, R.D.A., 4Specialty Lab Solution


Enforcement of the beef traceability system can block the sale of imported beef disguised Hanwoo and helpcustomers to know detailed information of the Hanwoo beef while purchase. This study was carried out toinvestigate the possibilities of identifying DNA upon various ripening and roasting methods (soy sauce,gochujang sauce, 10% vinegar, 10% coke, 10% Cheongha, 10% Soju, completely burned out, raw, normal roasted,dried, and boiled) employed for beef traceability system. Completely burned out meat could not yied usefulDNA in the sample, hence wa not analysed. The amplified peaks in most of the samples appeared equallybarring completely burned out meat. However, roasted beef after ripened in soy sauce showed new peaks ordeletion of a peaks with two markers. The DNA allele height and the amount of extracted DNA in roasted beefafter ripening in 10% Cheongha was found to be higher than those in the raw beef. No significant correlationsbetween DNA allele height and the amount of extracted DNA within the samples was noticed. Also, theseresults suggest that beef traceability using microsatellite (MS) markers is possible in various roasting beefbecause of bovine specific MS markers. Therefore, beef traceability system by DNA identify test would give theconfidence in food safety and beef distribution system to customers.