Zilhadia, Zilhadia and Pambudi, Sabar and Pradana, Yusuf and Istara, Arvian (2021) The Effect of Boiling Temperature in Beef and Pork Meatball Making Process on DNA Detection using Real Time Polymerase Chain Reaction (RT-PCR) Method. In: Proceedings of the 1st International Conference on Health Science, ICHS 2020, 26-27 October 2020, Jakarta, Indonesia.
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Abstract
Boiling meat in meatball making process can cause DNA degradation. This study aims at determining the effect of boiling temperature on beef and pork DNA detection in meatball samples using Real Time Polymerase Chain Reaction (RT-PCR). DNA of beef, pork, beef meatballs, pork meatballs and beef-pork m
| Item Type: | Conference or Workshop Item (UNSPECIFIED) |
|---|---|
| Date Deposited: | 04 Mar 2026 14:35 |
| Last Modified: | 17 Apr 2026 08:03 |
| URI: | http://eprints.eai.eu/id/eprint/35471 |
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