The aim of this study was to find suitable methods for the homogenisation and isolation of nucleic acids from samples of raw and thermally or mechanically treated muscle tissue and various types of meat products and pet foods. The effect of various processing methods (high temperature, pressure, mechanical processing, and addition of other raw materials) on DNA from animal tissues (chicken, pork, beef) in products manufactured in technology workshops was investigated. Subsequently, a number of extraction techniques for DNA isolation from model meat products were tested. DNA quality and quantity were assessed by absorbance measurements and determination of the ratio of absorbance using a spectrophotometer. Gel electrophoresis was performed in order to determine the degree of DNA fragmentation induced by technological processing. The amplification ability was tested by PCR analysis. Finally, the financial and manual demands of extraction kits were compared.
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