An entry from the Cambridge Structural Database, the world’s repository for small molecule crystal structures. The entry contains experimental data from a crystal diffraction study. The deposited dataset for this entry is freely available from the CCDC and typically includes 3D coordinates, cell parameters, space group, experimental conditions and quality measures.

An entry from the Cambridge Structural Database, the world’s repository for small molecule crystal structures. The entry contains experimental data from a crystal diffraction study. The deposited dataset for this entry is freely available from the CCDC and typically includes 3D coordinates, cell parameters, space group, experimental conditions and quality measures.

An entry from the Cambridge Structural Database, the world’s repository for small molecule crystal structures. The entry contains experimental data from a crystal diffraction study. The deposited dataset for this entry is freely available from the CCDC and typically includes 3D coordinates, cell parameters, space group, experimental conditions and quality measures.

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Food adulteration is a common challenge in the meat industry. Polymerase chain reaction (PCR) has been used as a method to detect contamination from different species of meat. From a consumer perspective, a PCR method with measurements in terms of weight/weight (w/w) ratios will be more familiar. In this study, the focus was on how to convert the results of quantitative analysis from genome/genome (g/g) to w/w using real-time PCR. The mixtures with different ratios of mutton in pork were analyzed as test samples. The c values of different species, as a reflection of the key conversion factors, were established and evaluated. The effects of heat treatment on w/w conversion of PCR data were also assessed. The results indicated that the c value shows significant variability among individual samples. An average c value was found to cause a bias of more than 7% for mixtures in the range of 20–80%. For individual meat samples with pre-determined c-values, real-time PCR was useful for quantitative analysis of mutton contamination in pork within the range of 20–80%, with a bias of detection of less than 2%. However, this method was shown to have a limit of quantification of 5% with mutton in pork. Furthermore, heat treatment (121°C, 15 min) significantly reduced the accuracy of quantitative analyses. Because the c value is not available for most commercial samples, and some food products are subjected to heat treatment as a method of sterilization, accurate quantitative analysis (w/w) may not be an option for commercial samples using PCR-based technology.

No description available

No description available

Food adulteration is a common challenge in the meat industry. Polymerase chain reaction (PCR) has been used as a method to detect contamination from different species of meat. From a consumer perspective, a PCR method with measurements in terms of weight/weight (w/w) ratios will be more familiar. In this study, the focus was on how to convert the results of quantitative analysis from genome/genome (g/g) to w/w using real-time PCR. The mixtures with different ratios of mutton in pork were analyzed as test samples. The c values of different species, as a reflection of the key conversion factors, were established and evaluated. The effects of heat treatment on w/w conversion of PCR data were also assessed. The results indicated that the c value shows significant variability among individual samples. An average c value was found to cause a bias of more than 7% for mixtures in the range of 20–80%. For individual meat samples with pre-determined c-values, real-time PCR was useful for quantitative analysis of mutton contamination in pork within the range of 20–80%, with a bias of detection of less than 2%. However, this method was shown to have a limit of quantification of 5% with mutton in pork. Furthermore, heat treatment (121°C, 15 min) significantly reduced the accuracy of quantitative analyses. Because the c value is not available for most commercial samples, and some food products are subjected to heat treatment as a method of sterilization, accurate quantitative analysis (w/w) may not be an option for commercial samples using PCR-based technology.