DNA used to distinguish wildfowl meat
Wednesday, April 8, 2009 - 11:14
in Physics & Chemistry
A team of researchers from the Veterinary Faculty of the Complutense University of Madrid (UCM) have developed a quick and easy technique to distinguish the meat of quail, pheasant, pigeon and other wildfowl using DNA analysis. Monitoring the authenticity of these types of meat avoids their being marketed under fraudulent names that do not correspond to the real identity of the product...
