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Results of ruminant, pork, fish, and poultry meat adulteration based on multiplex polymerase chain reaction (PCR) analysis of DNA from commercial milkfish dumpling samples.
| Sample | Presence of indicated restriction fragmenta | |||
|---|---|---|---|---|
|
| ||||
| Ruminant (104 bp) | Pork (290 bp) | Poultry (183 bp) | Fish (224 bp) | |
| 1 | − | − | − | + |
| 2 | − | − | − | + |
| 3 | − | + | − | + |
| 4 | − | + | − | + |
| 5 | − | + | − | + |
| 6 | − | + | − | + |
| 7 | − | − | − | + |
| 8 | − | − | − | + |
| 9 | − | + | − | + |
| 10 | − | − | − | + |
| No. with fragment/total no. (%) | 0/10 (0) | 5/10 (50) | 0/10 (0) | 10/10 (100) |
+, present; −, absent.
