This project aimed to combine the morphological identification of tissues by microscopic examination with the development of molecular methods for identifying the animal source of the meat. Specifically, in situ DNA hybridisation and the newly described technique of in situ PCR were investigated, starting on freshly prepared meat samples and moving through the processing stages techniques were developed which can be quantitated to derive the origin of ingredients.

Publications

Farncombe, A. (2001). PhD Thesis, University of Leeds.