ArticleNutrients2022
Heat-Treated Meat Origin Tracing and Authenticity through a Practical Multiplex Polymerase Chain Reaction Approach.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
7 citing papers in PubMed.
- Validation of mitochondrialFood chemistry. Molecular sciences · 2026Article
- Microbiome Dynamics of Camel Meat During Cold Storage Revealed by 16S rRNA Gene Sequencing.Biology · 2026Article
- Recent Trends in Food Quality and Authentication: The Role of Omics Technologies in Dairy and Meat Production.International journal of molecular sciences · 2025Review
- Recent advancements in meat traceability, authenticity verification, and voluntary certification systems.Italian journal of food safety · 2024Article
- Identification of meat adulteration in minced meat samples labeled as beef and mutton in Tehran stores using duplex PCR.Food science & nutrition · 2024Article
- Highly Sensitive Immunochromatographic Detection of Porcine Myoglobin as Biomarker for Meat Authentication Using Prussian Blue Nanozyme.Foods (Basel, Switzerland) · 2023Article
- Design and development of a rapid meat detection system based on RPA-CRISPR/Cas12a-LFD.Current research in food science · 2023Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
Meat adulteration have become a global issue, which has increasingly raised concerns due to not only economic losses and religious issues, but also public safety and its negative effects on human health. Using optimal primers for seven target species, a multiplex PCR method was developed for the molecular authentication of camel, cattle, dog, pig, chicken, sheep and duck in one tube reaction. Species-specific amplification from the premixed total DNA of seven species was corroborated by DNA sequencing. The limit of detection (LOD) is as low as 0.025 ng DNA for the simultaneous identification of seven species in both raw and heat-processed meat or target meat: as little as 0.1% (
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Registered trials
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