I have read about meat identification techniques in which most of the article mentioned about use of Real time PCR for expression analysis of mitochondrial genes. This technique is suggested for fresh and cooked meat.
I am curious to know that how a mRNA can stable (not degraded) in a cooked meat?
Chinaza Godswill Awuchi
Check https://www.researchgate.net/publication/324134339_Contribution_of_collagen_and_connective_tissue_to_cooked_meat_toughness_some_paradigms_reviewed
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Chinaza Godswill Awuchi
Also check https://www.sciencedirect.com/science/article/pii/S209531191360386X/pdf?md5=3f840e8664e289e46872907b04f8c441&pid=1-s2.0-S209531191360386X-main.pdf
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