Table 4 FL validation by using samples containing porcine DNA
From: Fuzzy logic-based approach for porcine DNA determination in meat products
Samples | Ct Values | Output | |
|---|---|---|---|
Presence of Porcine DNA | Amount | ||
Pork balls | 13.79 | 0.226 (YES) | 0.0992 (High) |
13.88 | 0.226 (YES) | 0.0994 (High) | |
14.20 | 0.228 (YES) | 0.1000 (High) | |
Pork burger patties | 17.81 | 0.254 (YES) | 0.1120 (High) |
15.01 | 0.232 (YES) | 0.1020 (High) | |
16.65 | 0.244 (YES) | 0.1070 (High) | |
Pork sausages | 11.94 | 0.228 (YES) | 0.1000 (High) |
12.66 | 0.224 (YES) | 0.0985 (High) | |
12.41 | 0.225 (YES) | 0.0991 (High) | |
