Fig 2. Relationship between meat quantity (mg) and nucleic acid content (ng).

After accurate weighing and DNA extraction, the nucleic acid (ng) content of three replicates of each sample was recorded. The DNA extraction efficiency was different between beef samples and pork samples. Within the 5–120 mg weight range, the initial sample weight (mg) and nucleic acid (ng) content have a linear relationship: R² = 0.9981 for beef (A) and R² = 0.9979 for pork (B).