{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T03:14:19Z","timestamp":1790651659792,"version":"4.1.0"},"reference-count":32,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2019,3,26]],"date-time":"2019-03-26T00:00:00Z","timestamp":1553558400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100006533","name":"Ministerstvo Zem\u011bd\u011blstv\u00ed","doi-asserted-by":"publisher","award":["QJ1530107"],"award-info":[{"award-number":["QJ1530107"]}],"id":[{"id":"10.13039\/501100006533","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100006533","name":"Ministerstvo Zem\u011bd\u011blstv\u00ed","doi-asserted-by":"publisher","award":["RO0516"],"award-info":[{"award-number":["RO0516"]}],"id":[{"id":"10.13039\/501100006533","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001823","name":"Ministerstvo \u0160kolstv\u00ed, Ml\u00e1de\u017ee a T\u011blov\u00fdchovy","doi-asserted-by":"publisher","award":["LO1218"],"award-info":[{"award-number":["LO1218"]}],"id":[{"id":"10.13039\/501100001823","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The extraction of DNA is a critical step for species identification by PCR analysis in processed food and feed products. In this study, eight DNA extraction procedures were compared\u2014DNeasy Blood and Tissue Kit, DNeasy mericon Food Kit, chemagic DNA Tissue 10 Kit, Food DNA Isolation Kit, UltraPrep Genomic DNA Food Mini Prep Kit, High Pure PCR Template Preparation Kit, phenol\u2014chloroform extraction, and NucleoSpin Food\u2014Using self-prepared samples from both raw and heat-processed and\/or mechanically treated muscles and different types of meat products and pet food (pork, beef, and chicken). The yield, purity, and suitability of DNA for PCR amplification was evaluated. Additionally, comparisons between the effectiveness of various extraction methods were made with regard to price, and labor- and time-intensiveness. It was found that the DNeasy mericon Food Kit was the optimal choice for the extraction of DNA from raw muscle, heat-treated muscle, and homemade meat products from multiple and single species.<\/jats:p>","DOI":"10.3390\/molecules24061188","type":"journal-article","created":{"date-parts":[[2019,3,27]],"date-time":"2019-03-27T05:03:12Z","timestamp":1553662992000},"page":"1188","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":64,"title":["The Quality of DNA Isolated from Processed Food and Feed via Different Extraction Procedures"],"prefix":"10.3390","volume":"24","author":[{"given":"Zora","family":"Piskata","sequence":"first","affiliation":[{"name":"Department of Food and Feed Safety, Veterinary Research Institute, v.v.i., Hudcova 70, 62100 Brno, Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eliska","family":"Servusova","sequence":"additional","affiliation":[{"name":"Department of Food and Feed Safety, Veterinary Research Institute, v.v.i., Hudcova 70, 62100 Brno, Czech Republic"},{"name":"Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946\/1, 61242 Brno, Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0826-1075","authenticated-orcid":false,"given":"Vladimir","family":"Babak","sequence":"additional","affiliation":[{"name":"Department of Food and Feed Safety, Veterinary Research Institute, v.v.i., Hudcova 70, 62100 Brno, Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7245-6475","authenticated-orcid":false,"given":"Michaela","family":"Nesvadbova","sequence":"additional","affiliation":[{"name":"Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946\/1, 61242 Brno, Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriela","family":"Borilova","sequence":"additional","affiliation":[{"name":"Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946\/1, 61242 Brno, Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,3,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"767","DOI":"10.1016\/j.foodchem.2017.08.022","article-title":"DNA-based techniques for authentication of processed food and food supplements","volume":"240","author":"Lo","year":"2018","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/S0924-2244(99)00013-8","article-title":"Challenges in the identification of species of canned fish","volume":"10","author":"Mackie","year":"1999","journal-title":"Trends Food Sci. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"338","DOI":"10.1007\/s00217-003-0743-y","article-title":"The effect of processing parameters on DNA degradation in food","volume":"217","author":"Bauer","year":"2003","journal-title":"Eur. Food Res. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1111\/j.1365-2621.1999.tb15862.x","article-title":"Authentication of seafood products by DNA patterns","volume":"64","author":"Bossier","year":"1999","journal-title":"J. Food Sci."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/S0924-2244(00)00049-2","article-title":"DNA-based methods for food authentication","volume":"11","author":"Lockley","year":"2000","journal-title":"Trends Food Sci. Technol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"S430","DOI":"10.1080\/10942912.2017.1297953","article-title":"Comparative study of DNA extraction methods from fresh and processed yellowfin tuna muscle tissue","volume":"20","author":"Piskata","year":"2017","journal-title":"Int. J. Food Prop."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1016\/S0309-1740(99)00112-6","article-title":"Evaluation of a DNA fingerprinting method for determining the species origin of meats","volume":"54","author":"Partis","year":"2000","journal-title":"Meat Sci."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"336","DOI":"10.1111\/j.1365-2621.2006.01249.x","article-title":"Quantitative determination of commercially relevant species in foods by real-time PCR","volume":"42","author":"Laube","year":"2007","journal-title":"Int. J. Food Sci. Tech."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1016\/j.meatsci.2007.09.013","article-title":"Real-Time PCR for detection and quantification of red deer (Cervus elaphus), fallow deer (Dama dama), and roe deer (Capreolus capreolus) in meat mixtures","volume":"79","author":"Fajardo","year":"2008","journal-title":"Meat Sci."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"649","DOI":"10.1007\/s00217-007-0782-x","article-title":"Food authentication by PCR-based methods","volume":"227","author":"Mafra","year":"2008","journal-title":"Eur. Food Res. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"444","DOI":"10.1016\/j.meatsci.2009.02.019","article-title":"Identification of meat species by TaqMan-based real-time PCR assay","volume":"82","author":"Kesmen","year":"2009","journal-title":"Meat Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1111\/j.1750-3841.2011.02536.x","article-title":"Detection of chicken and turkey meat in meat mixtures by using real-time PCR assays","volume":"77","author":"Kesmen","year":"2012","journal-title":"J. Food Sci."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"422","DOI":"10.1007\/s12161-011-9260-y","article-title":"Detection of raw pork targeting porcine-specific mitochondrial cytochrome B gene by molecular beacon probe real-time polymerase chain reaction","volume":"5","author":"Yusop","year":"2012","journal-title":"Food Anal. Method"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"698","DOI":"10.1007\/s13197-017-2980-2","article-title":"Simple and fast multiplex PCR method for detection of species origin in meat products","volume":"55","author":"Izadpanah","year":"2018","journal-title":"J. Food Sci. Technol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.meatsci.2009.03.015","article-title":"Meat species identification and halal authentication analysis using mitochondrial DNA","volume":"8","author":"Murugaiah","year":"2009","journal-title":"Meat Sci."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1709","DOI":"10.3382\/ps.2011-01954","article-title":"Evaluation of a TaqMan real-time PCR assay for detection of chicken, turkey, duck and goose material in highly processed industrial feed samples","volume":"91","author":"Pegels","year":"2012","journal-title":"Poultry Sci."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.foodchem.2013.07.031","article-title":"Avian-specific real-time PCR assay for authenticity control in farm animal feed and pet foods","volume":"142","author":"Pegels","year":"2014","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1016\/j.foodcont.2017.01.003","article-title":"A novel quantitative real-time PCR method for identification and quantification of mammalian and poultry species in food","volume":"76","author":"Ren","year":"2017","journal-title":"Food Control"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1002\/(SICI)1097-0010(199901)79:1<53::AID-JSFA171>3.0.CO;2-E","article-title":"Species identification by oligonucleotide hybridisation: The influence of processing of meat products","volume":"79","author":"Buntjer","year":"1999","journal-title":"J. Sci. Food Agric."},{"key":"ref_20","first-page":"523","article-title":"DNA quality and integrity of nuclear and mitochondrial sequences from beef meat as affected by different cooking methods","volume":"49","author":"Musto","year":"2011","journal-title":"Food Technol. Biotechnol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"400","DOI":"10.1016\/j.foodcont.2011.08.007","article-title":"Development and validation of fast real-time PCR assays for species identification in raw and cooked meat mixtures","volume":"23","author":"Camma","year":"2012","journal-title":"Food Control"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"N40","DOI":"10.1111\/j.1750-3841.2012.02853.x","article-title":"Effect of heat processing on DNA quantification of meat species","volume":"77","author":"Sakalar","year":"2012","journal-title":"J. Food Sci."},{"key":"ref_23","first-page":"76","article-title":"Comparison of DNA extraction methods for food analysis","volume":"18","author":"Forte","year":"2017","journal-title":"Food Control"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"3803","DOI":"10.5504\/BBEQ.2013.0026","article-title":"Modified CTAB method for DNA extraction from soybean and meat products","volume":"27","author":"Stefanova","year":"2013","journal-title":"Biotechnol. Biotechnol. Equip."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"514","DOI":"10.1007\/s13197-013-1024-9","article-title":"Evaluation of different DNA extraction methods for the detection of adulteration in raw and processed meat through polymerase chain reaction\u2014Restriction fragment length polymorphism (PCR-RFLP)","volume":"52","author":"Muhammed","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1253","DOI":"10.1016\/j.foodchem.2016.11.032","article-title":"Comparison of DNA extraction methods for meat analysis","volume":"221","author":"Yalcinkaya","year":"2017","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"57","DOI":"10.2527\/jas.2008-0995","article-title":"Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceability","volume":"87","author":"Aslan","year":"2009","journal-title":"J. Anim. Sci."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"3741","DOI":"10.1128\/aem.63.10.3741-3751.1997","article-title":"Inhibition and facilitation of nucleic acid amplification","volume":"63","author":"Wilson","year":"1997","journal-title":"Appl. Environ. Microb."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1016\/j.foodcont.2010.07.003","article-title":"Comparative study of different methods for the extraction of DNA from fish species commercially available in South Africa","volume":"22","author":"Cawthorn","year":"2011","journal-title":"Food Control"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/S0309-1740(98)00112-0","article-title":"Quick and simple method for the identification of meat species and meat products by PCR assay","volume":"51","author":"Matsunaga","year":"1999","journal-title":"Meat Sci."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"617","DOI":"10.1093\/jaoac\/77.3.617","article-title":"Detection of pork in heated meat products by polymerase chain reaction","volume":"77","author":"Meyer","year":"1994","journal-title":"J. AOAC Int."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"645","DOI":"10.1080\/02652030600603041","article-title":"Effect of heat and pressure processing on DNA fragmentation and implications for the detection of meat using a real-time polymerase chain reaction","volume":"23","author":"Hird","year":"2006","journal-title":"Food Addit. Contam."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/24\/6\/1188\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T12:40:45Z","timestamp":1760186445000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/24\/6\/1188"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,3,26]]},"references-count":32,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2019,3]]}},"alternative-id":["molecules24061188"],"URL":"https:\/\/doi.org\/10.3390\/molecules24061188","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,3,26]]}}}