The content of cattle DNA varied between 3.1% and 19.1%. The onion sausage sample and the tested Lasagne showed a higher percentage of beef DNA, compared to the manufacturer’s content information (p < 0.0001).
The content of cattle DNA varied between 3.1% and 19.1%. The onion sausage sample and the tested Lasagne showed a higher percentage of beef DNA, compared to the manufacturer’s content information (p < 0.0001).