{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,15]],"date-time":"2026-04-15T17:06:39Z","timestamp":1776272799131,"version":"3.50.1"},"reference-count":49,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2013,11,6]],"date-time":"2013-11-06T00:00:00Z","timestamp":1383696000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2014,3,15]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p><jats:bold>The responses of foods to microwave exposure are usually evaluated only in terms of physicochemical properties, thus undervaluing the importance of <jats:styled-content style=\"fixed-case\">DNA<\/jats:styled-content> in an authentication process by methods based on polymerase chain reaction (<jats:styled-content style=\"fixed-case\">PCR<\/jats:styled-content>). In this study, the time effect of microwave heating on some meat physicochemical properties and <jats:styled-content style=\"fixed-case\">DNA<\/jats:styled-content> quality has been investigated<\/jats:bold>.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p><jats:bold>Cooking loss, instrumental colour, <jats:styled-content style=\"fixed-case\">pH<\/jats:styled-content> and other physicochemical parameters varied significantly during microwave cooking, reaching the lowest\/highest values after 2.5\u2009min of cooking. The exposure of meat to microwaves was found to affect characteristically the quality of extracted <jats:styled-content style=\"fixed-case\">DNA<\/jats:styled-content> (i.e. yield, purity and degradation). <jats:styled-content style=\"fixed-case\">PCR<\/jats:styled-content> products of both mitochondrial and nuclear regions were successfully observed in all samples. However, the band for large fragments became progressively fainter as treatment time increased<\/jats:bold>.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSIONS<\/jats:title><jats:p><jats:bold>Microwave heating caused physicochemical changes in bovine supraspinatus muscle and influenced characteristically the yield and integrity of the extracted <jats:styled-content style=\"fixed-case\">DNA<\/jats:styled-content>, indicating that an accurate <jats:styled-content style=\"fixed-case\">DNA<\/jats:styled-content> quantification and a rational choice of the genes (i.e. <jats:styled-content style=\"fixed-case\">mtDNA<\/jats:styled-content> <jats:italic>versus<\/jats:italic> <jats:styled-content style=\"fixed-case\">nDNA<\/jats:styled-content>, fragment size, etc.) to be amplified are fundamental in an authentication process by <jats:styled-content style=\"fixed-case\">PCR<\/jats:styled-content>\u2010based methods. \u00a9 2013 Society of Chemical Industry<\/jats:bold><\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.6441","type":"journal-article","created":{"date-parts":[[2013,10,11]],"date-time":"2013-10-11T22:05:28Z","timestamp":1381529128000},"page":"785-791","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["Changes of <scp>DNA<\/scp> quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating"],"prefix":"10.1002","volume":"94","author":[{"given":"Mauro","family":"Musto","sequence":"first","affiliation":[{"name":"Metapontum Agrobios s.r.l. 75010 Metaponto Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Daniela","family":"Faraone","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze delle Produzioni Animali Universit\u00e0 degli Studi della Basilicata 85100 Potenza Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Francesco","family":"Cellini","sequence":"additional","affiliation":[{"name":"Metapontum Agrobios s.r.l. 75010 Metaponto Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Elisa","family":"Musto","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze Fisiche Universit\u00e0 di Napoli \u2018Federico II\u2019 80126 Napoli Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2013,11,6]]},"reference":[{"key":"e_1_2_6_2_1","first-page":"37","volume-title":"Microwave Processing and Engineering","author":"Decareau RV","year":"1986"},{"key":"e_1_2_6_3_1","first-page":"32","article-title":"Microwave and radio frequency processing: kinetics of microbial inactivation for alternative processing technologies","author":"Datta AK","year":"2001","journal-title":"J Food Sci"},{"key":"e_1_2_6_4_1","first-page":"118","article-title":"Advances in microwave food processing","volume":"46","author":"Giese S","year":"1992","journal-title":"Food Technol"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1006\/jfca.2001.1013"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(02)00259-5"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2006.03.015"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1093\/ps\/85.1.148"},{"key":"e_1_2_6_9_1","first-page":"5","article-title":"The d\u2010amino acid content of foodstuffs: a review","volume":"2","author":"Csap\u00f3 J","year":"2009","journal-title":"Acta Univ Sapientiae Alimentaria"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4530.2009.00568.x"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2010.05.033"},{"key":"e_1_2_6_12_1","first-page":"17","article-title":"Molecular technologies for food authentication: the case of fruit pur\u00e9es adulteration","volume":"492","author":"Musto M","year":"2009","journal-title":"Ind Aliment"},{"key":"e_1_2_6_13_1","first-page":"991","article-title":"DNA integrity and germination in heat\u2010treated strawberry achenes","volume":"8","author":"Musto M","year":"2009","journal-title":"Electron J Environ Agric Food Chem"},{"key":"e_1_2_6_14_1","first-page":"13","article-title":"A multiplex PCR for the simultaneous detection of bovine and porcine DNA in meat products","volume":"500","author":"Musto M","year":"2010","journal-title":"Ind Aliment"},{"key":"e_1_2_6_15_1","first-page":"61","article-title":"Effect of air heat treatment time on physical, chemical and DNA quality properties of strawberry fruit (cv. 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