The Identification of Yak Meat Using Loop-Mediated Isothermal Amplification Method Coupled with Hydroxy Naphthol Blue for the Prevention of Food Fraud

<div>Results of different nucleic acid samples of different meat products using LAMP fluorescence chromogenic assay. Note: 1–7 show different breeds of yak samples; 8–12 are different breeds of buffalo samples; 13–17 represent different yellow beef samples; 18–27 depict mutton, duck, pork, horse, fox, goose, mouse, mule, artificial synthetic meat, and chicken, respectively.</div>

Journal of Food Processing and Preservation

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Figure 7

Figure 7: The Identification of Yak Meat Using Loop-Mediated Isothermal Amplification Method Coupled with Hydroxy Naphthol Blue for the Prevention of Food Fraud 

Figure 7 | The Identification of Yak Meat Using Loop-Mediated Isothermal Amplification Method Coupled with Hydroxy Naphthol Blue for the Prevention of Food Fraud 