Table 3. Detection time and limits of the LAMP assays for raw and cooked meat admixture samples.

Detection time (min)	Horse-cattle				Sheep-goat				Chicken-duck				Chicken-turkey
	Raw		Cooked		Raw		Cooked		Raw		Cooked		Raw		Cooked
1)Composition of target meat (%)	2)LAMP	3)PCR	LAMP	PCR	LAMP	PCR	LAMP	PCR	LAMP	PCR	LAMP	PCR	LAMP	PCR	LAMP	PCR
	10	12.3±0.4	+	12.8±0.0	+	16.7±0.7	+	13.3±0.0	+	10.2±0.5	+	9.3±0.0	+	9.0±0.4	+	9.1±0.1	+
1	13.7±0.3	+	14.1±0.1		17.8±0.8		15.8±0.6		11.1±0.1	+	10.0±0.5		10.1±0.5	+	10.6±0.1	+
0.1	15.7±0.5		16.6±0.1		19.6±0.8		17.6±0.4		12.8±0.0		11.6±0.4		11.8±0.7	+	12.1±0.1
0.01	17.7±0.6		4)22.0		22.3±0.7		19.8±0.4		15.0±0.8		13.4±0.5		13.6±0.4		14.0±0.3
0.001	4)22.3				29.4±0.2		26.0±3.2				18.8±1.1		16.2±1.9		17.3±1.6
0.0001															17.5±0.7
0.00001
R2	0.9255		0.8856		0.8430		0.8506		0.9279		0.8552		0.8939		0.9359
Tm(℃)	85.75±0.16		85.59±0.22		83.96±0.12		83.86±0.19		86.35±0.15		86.27±0.11		86.34±0.11		86.32±0.12

¹⁾The admixtures of horse-cattle, sheep-goat, chicken-duck, and chicken-turkey meat were prepared by combining 0.2 g of horse, sheep, and chicken meat at 0.00001 to 10% in 1.8 g of cattle, goat, duck, and turkey meat.

²⁾LAMP results were presented with detection time (mean±standard deviation) of the triplicate.

³⁾PCR results were determined as positive (+) and negative (−).

⁴⁾One positive result was observed in the triplicate.