Research demonstrates improved authentication of chicken nuggets using qPCR, suggesting effective counterfeiting measures.
Key Points
The study optimized qPCR conditions for validating chicken nugget authenticity, achieving a melt temperature of 57.6°C.
Results indicated that the chicken meat content in TD nuggets was 54.7%, C nuggets 43.8%, and D nuggets 37.3%, ensuring compliance with Indonesian standards.
Genomic DNA was isolated from various chicken samples to establish a standard curve for qPCR measurements.
Improvements in authentication methods could enhance consumer confidence in processed chicken meat products.