Real Time PCR is a technique used to detect DNA and its amount in real time via fluorescence dyes. This system is based on DNA extraction and then detection of DNA with proper wavelength after copying DNA.
In our laboratory, we can perform studies via Real Time PCR with 0.1% sensitivity for all food groups qualitatively (Present / absent) and quantitatively (Amount).
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GMO: Genetically Modified Organisms (GMOs) are the organisms whose DNAs are modified via biotechnology. The technology used for genetic modification includes gene transfer from a species to another species in order to change this species feature and this process does not occur via traditional reproduction methods.
Determination of meat type: Meat products are among important product lines due to containing important nutrients such as protein, iron, zinc, phosphor, magnesium, vitamin B6, vitamin B12, vitamin B1 and vitamin A. Meats are well-qualified protein sources. Especially in infancy and childhood which growth rate is high and protein requirement increases, meat should be added to the diet. Although it has an important place in the diet, meat consumption rate decreases due to high cost. Because of these reasons, offal or equidae meat can be used in meat products for adulteration.
Gelatin: Gelatin is generated via irreversible hydrolysis of collagen. Gelatin is produced via boiling of skin, bone and connective tissue of animals such as mainly pigs, cattle and fish and gelatin is a translucent, colorless, fragile and tasteless matter. It is generally used to increase durability of foods in food industry. In addition, it is also used for product manufacturing in pharmaceuticals, photography, and cosmetics. These products generally contain gelatin or matters similar to gelatin. In food industry, it is important for consumers to know whether the origin of gelatin used in most food groups is sourced from cattle or pig.
Soybean Detection: In meat industry, soybean is preferred due to its functional properties such as decreasing product cost, high nutritional value, water-holding capacity, emulsification and enhancing visual and organoleptic property in meat products. Use of soybean in product without any mark in label poses serious problem for food quality and food safety. The reason is that soybean is a food allergen.