АВТОРЫ: Канд. биол. наук В. Ю. Корниенко, канд.техн.наук Т.А. Фомина, канд.техн. наук М.Ю. Минаев ФНЦ пищевых систем им. В. М. Горбатова

КЛЮЧЕВЫЕ СЛОВА: видовая идентификация мяса, ПЦР, биологические чипы

АННОТАЦИЯ: Рассмотрены общемировые тенденции видовой идентификация мяса в фарше и мясных полуфабрикатах. Сделан обзор наиболее значимых научных публикаций по направлению создания биологических чипов для видовой идентификации мяса в том числе. Даны перспективы использования биологических чипов, на основе различных технологий, в том числе с использованием микрофлюидных техник. Представлено сравнены достоинств и недостатков методов видовой идентификации мяса на основе гибридизации и ПЦР (Полимеразной Цепной Реакции), рассмотрена возможность совмещения этих методов с помощью использования биологических чипов.

A review of world trends in meat species identification. Part 2

Authors: V.Yu. Kornienko, T.A. Fomina, M.Yu. Minaev Gorbatov Research Center for Food Systems

Key words: meat species identification, PCR, biological chips

Abstract. The worldwide trends in meat species identification in minced meat and meat semi-prepared products are examined in the paper. The most significant scientific publications regarding creation of biological chips, including chips for meat species identification, are reviewed. The prospects of using biological chips based on different technologies, including the microfluidic technologies, are examined. Advantages and drawbacks of the methods for meat species identification based on hybridization and PCR (polymerase chain reaction) are compared, a possibility of combining these methods by using biological chips is discussed.

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