| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541711 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠We compared DNA methylation profiles of four tissues in salmon and veal using MSAPs. ⺠We test DNA methylation as a molecular marker (epiallele) for tissue identification. ⺠We generated qualitative and quantitative epialleles for each tissue and species. ⺠Epialleles can be used to determine and quantify tissue of origin in processed foods. ⺠Epialleles sequencing will permit designing quick and reliable food analysis assays.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Carlos M. RodrÃguez López, Paloma Morán, Fátima Lago, Montserrat Espiñeira, Manfred Beckmann, Sofia Consuegra,